Black Raspberry Cheesecake Bars Recipe
134kcal
Ingredients
Black Raspberry Topping
- 5 oz raspberries
- Juice of half a lemon
- 2 tablespoons granulated sugar
Crust
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 1 tablespoon powdered sugar
Cheesecake Filling
- 16 oz full-fat cream chees at room temperature
- 1/3 cup yoghurt full-fat plain or Greek-style
- ½ cup sour cream at room temperature
- 1/2 tsp vanilla bean paste
- 1 teaspoon vanilla extract
- 1/2 cup /superfine sugar
- ½ teaspoon sea salt fine
- 2 eggs large at room temperature
- zest of 1 lemon
- 1/2 tbsp lemon juice
Equipment
- 9x9-inch baking dish
- Mixing bowl
- small bowl
- Fork for mashing berries
- Electric mixer (or handheld mixer)
- Spatula for spreading crust and filling
- Butter knife or toothpick for swirling
Method
Preparing the Black Raspberry Topping:
- a. Rinse the black raspberries or blackberries under cold water and gently pat them dry with paper towels (optional: reserve a few berries for garnish).
- b. In a small bowl, combine the black raspberries or blackberries with the lemon juice and granulated sugar. Gently mash the berries with a fork to release their juices. Set aside.
Making the Crust:
- a. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- b. In a mixing bowl, combine the digestive cookie or graham cracker crumbs, melted butter, and powdered sugar. Stir until the mixture resembles wet sand and holds together when pressed between your fingers.
- c. Press the crust mixture evenly into the bottom of the greased baking dish, forming a firm and compact layer.
Preparing the Cheesecake Filling:
- a. In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy.
- b. Add the full-fat plain or Greek-style yogurt, sour cream, vanilla bean paste, pure vanilla extract, caster/superfine sugar, and fine sea salt. Continue to beat the mixture until well combined and creamy.
- c. Add the room-temperature eggs one at a time, mixing well after each addition.
- d. Stir in the lemon zest and lemon juice, ensuring they are evenly distributed throughout the filling.
Assembling and Baking the Cheesecake Bars:
- a. Pour the prepared cheesecake filling over the crust in the baking dish, spreading it out evenly.
- b. Take the black raspberry topping mixture and dollop it over the cheesecake filling in small spoonfuls.
- c. Use a butter knife or toothpick to gently swirl the black raspberry topping into the cheesecake filling, creating a marbled effect.
- d. Place the baking dish in the preheated oven and bake for approximately 35-40 minutes or until the edges are set and the center is slightly jiggly.
- e. Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about an hour.
Chilling and Serving the Cheesecake Bars:
- a. Cover the cooled baking dish with plastic wrap and refrigerate the cheesecake bars for at least 4 hours or preferably overnight.
- b. When ready to serve, cut the chilled cheesecake into squares.
- c. Optionally, garnish each bar with a few reserved blackberries or black raspberries.
- d. Serve the delicious Black Raspberry Cheesecake Bars cold and enjoy!
Nutrition
Calories134kcalCarbohydrates12gProtein2gFat9gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gTrans Fat0.2gCholesterol40mgSodium202mgPotassium64mgFiber1gSugar6gVitamin A255IUVitamin C3mgCalcium33mgIron1mg
Notes
Use room temperature cream cheese and eggs for a smoother and creamier filling.
When swirling the black raspberry topping, avoid overmixing to achieve a beautiful marbled pattern.
Allow the cheesecake bars to cool completely before cutting to avoid crumbling.
Grease the baking dish or line it with parchment paper to easily remove the bars after baking.
For a neater presentation, wipe the knife between each cut while serving.
Add a sprinkle of powdered sugar or fresh black raspberries on top for an extra touch of elegance.
Serve the cheesecake bars chilled for the best flavor and texture.