Description
These Raspberry Oreo Cheesecake Bars are a luscious blend of creamy cheesecake and tart raspberry, all nestled between a crunchy Oreo crust. Each bite offers a delightful contrast of textures, with the smooth filling melting in your mouth while the cookie base provides a satisfying crunch.
Ingredients
Scale
- For the crust:
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine crushed Oreo cookies and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9×9 inch baking pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, mixing until combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours before slicing into bars.
Notes
- These bars can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a gluten-free option, use gluten-free Oreo cookies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approximately 2x2 inches)
- Calories: 250
- Sugar: 18 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
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