Raspberry Slab Cheesecake Bars (Print Version)
Luscious cheesecake bars with raspberries and graham cracker crust.
# Ingredients:
→ Crust
01 -
4 cups graham cracker crumbs
02 -
2 sticks butter, melted
→ Filling
03 -
4 packages (8 oz each) cream cheese, softened
04 -
2 limes, juiced
05 -
1 lime, zested
06 -
1 cup sugar
07 -
4 eggs
08 -
12 ounces raspberries
# Steps:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs with melted butter in a bowl. Mix well. Press the mixture into the bottom of a half-size sheet pan measuring 13 x 18 x 1 inches. Bake for 10 minutes. Remove from oven and cool while preparing the filling.
02 -
In a mixing bowl, beat cream cheese until smooth. Add lime juice, lime zest, sugar, and eggs. Beat until incorporated. Fold in raspberries, reserving a few to place on top. Spread the batter over the cooled crust and top with reserved raspberries.
03 -
Bake at 350°F for 30 to 35 minutes. Cool the cheesecake completely, then refrigerate for at least 2 hours.
04 -
Cut into 24 squares and serve. Optionally, drizzle with chocolate or raspberry syrup.
# Notes and Tips:
01 -
To freeze extra squares, wrap individual pieces in plastic wrap, place in a sealed container, and freeze. Thaw at room temperature for at least 1 hour before serving.