These raspberry cheesecake bars combine a buttery crust with a creamy cheesecake layer, topped with vibrant, juicy raspberries for a perfect balance of tart and sweet in every bite.

Prep Time: 10 mins

Total Time: 5 hrs 30 mins

Ingredients

For crust

• 2 cups crushed Nilla wafers
• 2 Tbsp. granulated sugar 
• 5 Tbsp. butter, melted 

For cheesecake

• 2 (8-oz.) blocks cream cheese, softened
• 2/3 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• Juice and zest of 1 lemon 
• 1 tsp. pure vanilla extract 
• 1 tsp. kosher salt

For topping

• 4 cups raspberries, divided
• 1/4 cup granulated sugar
• Juice of 1/2 lemon
• Pinch kosher salt

Directions

Step 1

Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment, leaving a 2” overhang. 

Step 2

In a medium bowl, combine crushed Nilla wafers and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling.

Step 3

Reduce oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. 

Step 4

Bake until only the center is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. 

Step 5

Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine 3 cups of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. 

Step 6

Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight.  

Step 7

Slice into squares before serving. 

Nutrition InformationPer Serving

Calories316
Fat20 g
Saturated fat10 g
Trans fat0 g
Cholesterol66 mg
Sodium261 mg
Carbohydrates29 g
Fiber2 gSugar20 g
Protein4 g
Vitamin D0 mcg
Calcium48 mg
Iron1 mg
Potassium126 mg