This post is sponsored by PHILADELPHIA Cream Cheese. As always, all opinions are mine
End your holiday dinner with these sinfully delicious raspberry cheesecake bars
I’m pretty sure I’m in love! Just look at these beautiful and crazy-delicious cheesecake bars, and tell me. Can you feel the same too?!? The bubbly butterflies rising from your stomach and travelling to the tip of your tongue? The innermost tingle and deep desire to taste the luscious creamy center, the chocolate drizzle, and the sweet and juicy raspberries? All in one unforgettable bite… It must be love😍
I’m pretty sure you will fall in love too with this recipe. Especially when you see how easy it is to whip it up.
For the bottom, I made the usual and super easy graham crackers crust. Slightly crunchy and buttery. You can also add some cocoa powder to add a little chocolaty flavor to it, or use chocolate flavor graham crackers (or other chocolate dry cookies).
For the filling, as in any cheesecake I used Philadelphia Original Brick Cream Cheese. Just mix two bricks of cream cheese (at room temperature so it’s easier to blend) with the sugar. Add the vanilla extract, whipping cream and a pinch of salt, and beat well. Make sure to remember not to whisk too much once you add the eggs (so the top will not crack as much when baking).
As for any cheesecake, the hardest part of the recipe is the dreadful long wait for it to cool down and refrigerate before cutting it into squares. Then, and only then, you can neatly cut and top with the drizzle of melted chocolate (highly recommended), the cute pile of fresh raspberries and a sprinkle of powdered sugar that will make it even more festive.
All you love about cheesecake right here!
Thank you Philadelphia for making my holiday so much sweeter 🙂
YIELD: 16 small bars
- 12 graham cracker sheets (6.6 oz, 190 gr)
- 1/3 cup (65 gr) of brown sugar
- 3 oz (85 gr) unsalted butter, melted
For the filling
- 16 oz (450 gr) of cream cheese, at room temperature
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup (120 ml) of whipping cream
- pinch of salt
- 2 eggs
For the top:
- fresh raspberries (about 5 for each piece)
- 1/2 cup of semi sweet chocolate chips
- 3 tablespoons of heavy whipping cream
TIME: 20 minutes, plus 1 hour baking and at least 3 hours cooling
For the crust:
Preheat the oven to 350°F (175°C).
Line a 8 inch (20 cm) square pan with parchment paper.
In a food processor add the graham crackers and pulse until all finely ground.
Add the sugar and melted butter. Pulse until all moist.
Transfer to the pan and press to the bottom making a layer, as even as you can. You can use a spoon, spatula or bottom of a cup.
Bake for 8 minutes while you prepare the filling.
For the filling:
In a bowl, beat the cream cheese with the sugar with an electric mixer for a few minutes until soft and creamy.
Add the salt, vanilla and whipping cream and beat well.
Add the eggs and beat until incorporated. Make sure not to beat too much or the eggs might create little bubbles of air inside the batter which might make the top of your cheesecake crack when baking.
Pour the filling over the prepared crust. Level the top if necessary.
Bake in the lower part of the oven for 55 minutes or until the center is set and the top is golden.
Open the oven door slightly and let cool inside for about one hour.
Refrigerate for at least 3 hours or longer before cutting into squares.
I suggest to cut in 4×4 = 16 small squares.
Or if you prefer larger serving size, you can always cut in 3×3 = 9 squares.
To decorate, melt the chocolate chip in a double boiler, or in the microwave with the cream.
Let the chocolate cool down for a few minutes, and drizzle over the cheesecake bars (you can a small plastic bag with a corner cut) and top with the raspberries.
You can add a little dab of melted chocolate on the bottom of the raspberry on top to secure in place.