Small Batch Raspberry Cheesecake Bars
Try this Small Batch Raspberry Cheesecake Bars recipe, or contribute your own.
Try this Small Batch Raspberry Cheesecake Bars recipe, or contribute your own.
- 1
- 1/2
- 3
- 2
- cup
- zest of 1 lemon
- fresh raspberries
- 3/4
- 1/3
- tbsp
- tsp
- oz
- medium
- stick
- you will also need:
- ingredientsfor raspberry reduction: 1 cup (225 g) or gluten free graham crackers) 1/3 stick (40 g) unsalted butter, melted for cream cheese filling: 10 1/2 oz (300 g) cream cheese (i used philadelphia) 2 medium eggs, room temperature 3/4 cup (150 g) caster or granulated sugar 3 tbsp (45 g) sour cream or y
- for raspberry reduction: 1 cup (225 g) fresh or fr
- for raspberry reduction:
- 1 cup (225 g) fresh or frozen raspberries
- 1 cup (225 g) fresh or frozen raspberries
- (225 g) fresh or frozen raspberries
- for crushed cookie crust: 3/4 cup (75 g) crushed g or gluten free graham crackers) 1/3 stick (40 g) unsalted butter, melted
- for crushed cookie crust:
- 3/4 cup (75 g) crushed gluten free cookies of choice (such or gluten free graham crackers) 1/3 stick (40 g) unsalted butter, melted
- 3/4 cup (75 g) crushed gluten free cookies of choice (such or gluten free graham crackers)
- (75 g) crushed gluten free cookies of choice
- (such as gluten free digestives or rich tea biscui or gluten free graham crackers)
- 1/3 stick (40 g) unsalted butter melted
- (40 g) unsalted butter melted
- for cream cheese filling: 10 1/2 oz (300 g) cream room temperature 3/4 cup (150 g) caster or granulated sugar 3 tbsp (45 g) sour cream or yogurt 1/2 tsp vanilla paste (i love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla
- for cream cheese filling:
- 10 1/2 oz (300 g) cream cheese (i used philadelphia) 2 mediu room temperature 3/4 cup (150 g) caster or granulated sugar 3 tbsp (45 g) sour cream or yogurt 1/2 tsp vanilla paste (i love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla
- 10 1/2 oz (300 g) cream cheese (i used philadelphia)
- 10 1/2
- (300 g) cream cheese
- (i used philadelphia)
- 2 medium eggs room temperature
- eggs room temperature
- 3/4 cup (150 g) caster or granulated sugar
- (150 g) caster or granulated sugar
- 3 tbsp (45 g) sour cream or yogurt
- (45 g) sour cream or yogurt
- 1/2 tsp vanilla paste (i love vanilla bean paste because i but you can also use 1 - 2 tsp vanilla extract)
- vanilla paste
- (i love vanilla bean paste because it gives a very but you can also use 1 - 2 tsp vanilla extract)
- you will also need: ~10-15 fresh raspberries
- ~10-15 fresh raspberries
- ~10-15 fresh raspberries
- ~10-15
- Carbohydrate 73.5497883471638 g
- Cholesterol 2185.2 mg
- Fat 176.134655419649 g
- Fiber 32.6295727496007 g
- Protein 63.9107489379299 g
- Saturated Fat 95.4214704646975 g
- Serving Size 1 1 recipe (1828g)
- Sodium 704.143684268052 mg
- Sugar 40.9202155975631 g
- Trans Fat 14.4738321367338 g
- Calories 2073 calories
Step-by-step
- Make the raspberry reduction: Combine 1 cup fresh or frozen raspberries in a small saucepan over medium heat. Simmer until the raspberries break down and form a sauce (about 10 minutes). Strain the sauce through a fine-mesh sieve to remove seeds.
- Make the crushed cookie crust: Combine 3/4 cup crushed gluten-free graham crackers and 1/3 stick melted unsalted butter in a bowl. Press the mixture into the bottom of an 8x8 inch baking pan.
- Make the cream cheese filling: Beat 10 1/2 oz cream cheese, 2 large eggs at room temperature, 3/4 cup caster sugar, 3 tbsp sour cream or yogurt, and 1/2 tsp vanilla paste until smooth and creamy.
- Assemble the bars: Spread the cream cheese filling evenly over the crust. Top with the raspberry reduction and arrange 10-15 fresh raspberries on top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set.
- Cool: Let the bars cool completely before cutting and serving.
Small Batch Raspberry Cheesecake Bars: A Baker's Delight
As a busy professional woman, time is my most precious commodity. Finding quick, delicious, and satisfying recipes is a constant quest. These Small Batch Raspberry Cheesecake Bars are a perfect example of a recipe that checks all the boxes. Not only are they incredibly easy to make, requiring minimal ingredients and prep time, but the result is a rich and decadent treat that feels incredibly luxurious without the hours-long commitment of a full-sized cheesecake. I found this recipe while searching for something to bring to a business meeting – something impressive but not overly fussy. And boy, did it impress!
The beauty of this recipe lies in its adaptability. While the instructions call for specific ingredients, I've found that I can easily substitute based on what I have on hand. The base, for instance, can be crafted from various gluten-free cookies, offering a delightful textural variation each time. One time I used shortbread, another time, I used almond biscotti. Each time, it was a unique sensory experience! The cream cheese filling is incredibly forgiving and accepts variations in sour cream or even yogurt without significantly impacting the taste. In fact, the tanginess of yogurt sometimes provides a pleasant contrast to the sweetness of the raspberries.
What truly elevates this recipe beyond mere convenience is the stunning presentation. These bars are strikingly beautiful. The vibrant ruby red of the raspberry reduction, perfectly set against the creamy white of the cheesecake filling and the golden-brown crust, is visually captivating. It's the kind of dessert that looks like it took hours to prepare, adding an extra touch of elegance to any gathering. I've served these at both formal business events and informal gatherings with friends, and they’re always a hit. The portion control is also a huge advantage. With a regular-sized cheesecake, there’s always the temptation to indulge a little too much. These individual bars offer the perfect portion control – one is enough to satisfy your sweet tooth, and they make for excellent sharing.
Beyond the practical aspects, making these cheesecake bars has become a small act of self-care for me. The process of creating something delicious and beautiful, even if it only takes a short while, is incredibly therapeutic. It's a break from the pressures of work, a moment of creativity and mindfulness in my otherwise busy schedule. And, of course, the joy of sharing these delectable treats with others is an added bonus. Whether you're a seasoned baker or a complete novice, I highly recommend giving this recipe a try. You'll be amazed at how easy it is to create something so delicious and impressive.
Beyond the Recipe: The small-batch nature of this recipe lends itself perfectly to experimentation. Feel free to adapt the flavors to your liking. Consider adding a hint of lemon zest to the cream cheese filling, experimenting with different berries in the reduction, or even incorporating chocolate chips into the crust for a delightful twist. The possibilities are endless!
The beauty of cooking, and baking especially, is its ability to transform simple ingredients into something extraordinary. These Raspberry Cheesecake Bars are a testament to that. They're a reminder that even amidst a hectic lifestyle, we can find moments of joy and satisfaction in creating something delicious and beautiful to share with those we cherish.
