Heavenly Raspberry Cheesecake Bars
Indulgent and refreshing cheesecake bars topped with juicy raspberries on a buttery almond crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Dish
- Parchment Paper
Ingredients
Crust Ingredients
- 2 cups Almond Flour
- 1/4 cup Sugar
- 1/2 cup Butter, melted
Filling Ingredients
- 1 block (8 oz) Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Raspberries
- Powdered Sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish by lining it with parchment paper.
- In a mixing bowl, combine almond flour and 1/4 cup sugar. Stir in melted butter until it resembles wet sand. Press into the bottom of the baking dish and bake for 10 minutes until lightly golden.
- In another bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar, eggs, and vanilla extract. Mix until creamy.
- Gently fold in raspberries and pour the mixture over the baked crust, spreading it evenly.
- Bake for an additional 20–25 minutes until the center is set and slightly jiggles. Let cool to room temperature, then refrigerate for at least 2 hours.
- Dust with powdered sugar before cutting into bars. Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to two months.