Raspberry Cheesecake Bars

Raspberry Cheesecake Bars

Servings: 10-12 Prep: 30 minutes Cook Time: 30-35 minutes, plus 4 hours chill time


For the Raspberry Sauce:

8 Oz Frozen Raspberries

1/4 Cup White or Rose Wine

1 Tsp Cook's Pure Raspberry Extract

For the Cookie Crust:

24 oz Shortbread Cookies

1/4 Cup plus 2 Tbsp Salted Butter, Melted

1 Tbsp Cook's Pure Vanilla Powder

For the Cheesecake Filling:

6 oz White Chocolate Wafers

2 Tbsp Heavy Cream

16 Oz Cream Cheese, softened

1/3 Cup Sugar

1 Tbsp All-purpose Flour

1 Tsp Lemon Juice

1 Tbsp Cook's Pure Vanilla Extract

Pinch of Salt

2 Large Eggs


For the Raspberry Sauce:

  1. In a blender, blend the frozen berries, wine, and pure raspberry extract. Set aside.

For the Cookie Crust:

  1. Preheat the oven to 350 degrees F.
  2. Line a 9" square baking dish with parchment paper.
  3. In a food processor, pulse the cookies together with the vanilla powder until a fine cookie crumb forms.
  4. Pulse in the melted butter until the texture is of fine wet sand.
  5. Press the crust mixture into the bottom of the prepared pan.
  6. Bake for 8-10 minutes until the crust is golden brown. Set aside to cool.

For the Cheesecake Filling:

  1. In the bowl of an electric mixer, mix the cream cheese and sugar together until smooth.
  2. Mix in the lemon juice, vanilla extract, flour, and salt until well combined.
  3. Add in the eggs, one at a time, scraping the bowl after each addition.
  4. In a microwave-safe bowl, melt the chocolate and the heavy cream together on high for about a minute or until the chocolate is just melted.
  5. With a fork, whisk together the chocolate mixture until it is smooth and glossy. Let cool for 5 minutes.
  6. Mix the chocolate mixture into the cream cheese mixture and then pour into the cooled crust.
  7. Pipe or spread the raspberry sauce on top of the cheesecake and then bake for 30-35 minutes or until the center is just set.
  8. Let cool at room temperature and then chill for 4 hours.