Raspberry Cheesecake Squares are an easy potluck dessert. These cheesecake bars are rich, thick and creamy and make 36 servings. Make them ahead and let them sit in your fridge up to a day before serving and they will taste even better.
This gorgeous raspberries cheesecake recipe transforms raspberries into a luscious, scrumptious dessert. Thick raspberry sauce forms the top over a rich oven baked cheesecake recipe with a graham cracker crust. Make this easy layered dessert for your next celebration.
Watch the Complete Process of making this Recipe:This is the perfect dessert for hot summer nights. Or make it for cozy comfort food in the dark days of Winter. Anytime you have fresh or frozen raspberries to use up remember this easy dessert recipe. It’s a winner.
Looking for MORE Cheesecake Desserts? Check out our entire Cheesecake Recipe List.
Raspberry cheesecake squares are a fantastic and easy way to enjoy fresh or frozen raspberries. Rich and creamy cheesecake bars look pretty on your special platters. With a visually stunning luscious raspberry sauce recipe. The combination makes a delicious dessert and pretty party food.
Raspberry Cheesecake Squares Recipe Notes:
Gluten Free Crust option:
This cheesecake recipe has a gluten free cheesecake batter and topping.
To make this recipe gluten free Replace the graham cracker crust with the Gluten Free Almond crust we use in our sugar free Pumpkin Cheesecake. Then you’ll have a wonderful gluten free raspberry cheesecake dessert.
More Healthy Options for this Party Dessert Recipe:
- You may choose to replace the sour cream with Greek Yogurt for a leaner cheesecake.
- You may also replace the granulated sugar with the sugar replacer of your choice. I recommend a stevia based sweetener for best flavor. I used Steviva (affiliate link in the recipe card) in our sugar free pumpkin cheesecake and everyone enjoyed that dessert.
- Try Nectiva (affiliate link in the recipe card) for a sugar replacer in the raspberry sauce. You will need to add more cornstarch to thicken the sauce since you are increasing the liquids.
You may also enjoy our Sugar Free Blackberry Cheesecake Cups. Make them a Raspberry dessert with this raspberry cheesecake topping.Raspberry Cheesecake Squares are an easy potluck dessert. These cheesecake bars are rich, thick and creamy and make 36 servings. Make them ahead and let them sit in your fridge up to a day before serving and they will taste even better.
Tips for this Baking this dessert cake recipe:
- ALWAYS set out your eggs and dairy and let them come to room temperature before making any cheesecake. The texture of the cheesecake will be much better and bake more evenly if you do this.
- The crust is a simple press in graham cracker crust made in your food processor. I love my 14 Cup Cuisinart food processor. It hurries up recipes like this and makes them much less work.
- OR You can crush the grahams in a large ziplock bag with a rolling pin.
- Or use your blender like we did at Kaytis in the video. But it’s NOT ideal.
- The filling can also be made in your food processor. It’s really easy and does a good job. Just don’t over do the processing. Too much mixing the cheesecake batter will not give best baked results.
- A stand mixer like Kaytis KitchenAid Artisan or even a hand held electric mixer also work well for mixing this recipe. I don’t recommend hand mixing cheesecake. It’s hard to get the cream cheese smooth.
- This cheesecake is perfectly baked when it pulls away from the sides of the pan and is lightly golden browned. AND the middle is firm. This cheesecake should not jiggle when done.
- This is an oven baked cheesecake. It is designed to be a sheet cake. Serve it right out of the pan. OR cut into 36 bars and remove them to a serving platter.
Notes on the Raspberry Sauce Recipe:
This raspberry topping for cheesecake is an easy to make stove top recipe done in just a few minutes while the cheesecake bakes.
- Set the finished sauce aside to cool in your fridge or countertop until needed.
- NOTE: This sauce will thicken more as it cools and sets. So don’t go overboard with the cornstarch while cooking.
- ALWAYS boil the sauce after adding cornstarch at least a minute or so until the sauce goes from a milky cloudy look to clear and transparent. That tells you the cornstarch is fully cooked in.
- Let it cool to room temperature before spreading it on your cooled cheesecake.
Notice the difference in the stiffness of the raspberry sauce recipe. In the picture below you see it made stiffer.
- This is very helpful if you are worried about a clean edge to your cheesecake squares.
- It also keeps the sauce on the cheesecake and not on the plate.
- The recipe calls for 2 Tablespoons of cornstarch for 4 Tablespoons of water.
- DEPENDING on how much liquid your berries are producing you may need to add one more Tablespoon of cornstarch to get the stiffer set on the sauce.
Tips for FROZEN berries:
- If you are using FROZEN berries you will need to add more cornstarch to thicken the sauce. Frozen berries have more liquid than fresh berries once thawed.
- Measure the berries BEFORE thawing them for best results.
Like all cheesecake recipes this raspberry dessert has to chill and set for several hours before serving. Up to a day ahead of serving is best to really get the flavors melded.
This is a fantastic choice for a potluck dessert. It’s also a great party dessert for a large crowd. Make it a day ahead to keep the party prep easy. This dessert recipe travels well too once set.
If you are making this in high heat weather. Make it in the morning when it’s hopefully cooler and let it chill all day. It will set much better and hold up wonderfully when served. Even in high heat.
Freezing this cheesecake recipe:
You may freeze the baked cheesecake and crust up to two months if you properly cover it tightly in plastic and double wrap it in foil. DO NOT FREEZE the sauce. The cornstarch based raspberry sauce will NOT freeze well.
Defrost: Defrost the frozen sheet cake in your fridge or counter for several hours before topping it with your raspberry sauce. Do NOT let it get all the way to room temperature. After topping, the cheesecake will need to set another couple of hours to stiffen the topping for serving.
Your Printable Recipe Card:
- 10 ounces, weight (2 Sleeves) Graham Crackers
- 1/2 cup Pecans Or Walnuts
- 1/2 cup melted coconut oil(that's what I used) or butter
- 1 teaspoon Vanilla Extract
- 3 packages (8 Ounces Each) Cream Cheese, Softened
- 1-1/2 cup Sugar
- 1-1/2 teaspoon Vanilla Extract
- 4 whole Eggs
- 1/2 cup Sour Cream
- 4 cups Raspberries
- 1 cup Sugar
- 1/4 cup Water
- 2 Tablespoons Cornstarch
- 4 Tablespoons Water
- Preheat the oven to 350 degrees.
- Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.
For the crust:
- line a separate 9 x 13 inch baking pan with parchment paper. Oil the parchment and pan sides.
- Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they're fine crumbs. Drizzle in melted coconut oil pulsing until it's all incorporated. Pulse in the vanilla.
- Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.
For the filling:
- Beat cream cheese, sugar, and vanilla together until smooth.
- Add eggs one at a time, beating after each addition.
- Add sour cream and beat until incorporated.
- Pour the filling into the crust and smooth the surface.
- Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely.
For the topping:
- add Raspberries, sugar, and 1/4 cup water to a saucepan.
- Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes.
- In a small bowl, mix the cornstarch with 4 tablespoons water to make a slurry, then add it to the berries.
- Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool. (This step can be repeated if it doesn't thicken enough the first time.)
- Pour the raspberries over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours. Cut with a very sharp, thin knife(I used a steak knife), cleaning it often, to keep the layers distinct
You can use any fresh berry to make the topping. Just follow this recipe for the topping and adjust the cornstarch for the thickness you desire.
- Pyure Organic All-Purpose Blend Stevia Sweetener (1 Pound (16 Ounce))
- Nectevia Original - Stevia Infused Agave Nectar, 2 Pack
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Amount Per Serving:Calories: 138 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 59mg Carbohydrates: 23g Fiber: 1g Sugar: 17g Protein: 2g