Raspberry Slab Cheesecake Bars are made with cream cheese, fresh raspberries, sugar, lime, and eggs on a buttery graham cracker crust. These raspberry cheesecake bars are so creamy and delicious, you’ll be making them over and over again!
Why You’ll Love This Recipe
Are you craving something sweet? How about a dessert that is as beautiful to serve as it is to eat? Raspberry Slab Cheesecake is calling your name!
This gorgeous dessert bar is also easy to make, which comes in handy when you don’t need to spend all day in the kitchen.
Plus, it feeds a big crowd, or kids as the case may be. If you don’t have either of those in your house, these pretty little cheesecakes freeze well so you can sneak a bite whenever you like.
Why is it Called a Slab?
The slab refers to the type of pan you use. In this case, I used a 13 X 18 X 1 inch sheet pan which makes a big ole’ slab of cheesecake.
The filling is a little thinner than you normally find with cheesecakes which I actually prefer. You get the taste of buttery graham crackers along with raspberries in every bite. The perfect cheesecake bar!
- graham cracker crumbs
- cream cheese, softened
- limes, juiced
- lime, zested
- large eggs
- fresh raspberries
See recipe card for quantities.
How to Make Raspberry Slab Cheesecake
Start assembling the crust by combining 4 cups of graham cracker crumbs with 2 sticks of melted butter. I’m not fooling around here…this is the real deal. It takes that much of the good stuff to fill up an entire sheet pan.
Spread the graham crackers and butter in the pan and press down firmly with fingers until a crust forms.
Pop the pan into a 350 degree oven and bake for 10 minutes. Take crust out of the oven and cool while you’re making the filling.
Making the Filling
To make the cheesecake filling, whip 4 packages of softened cream cheese until completely smooth. It’s best to use the full fat version.
Next, add the juice of 2 limes, grated lime zest, 1 cup of sugar, and 4 eggs to the cream cheese. Beat well, then carefully stir in most of the raspberries. Save a few raspberries to add to the top of the cheesecake.
Spread the cheesecake mixture over the cooled graham cracker crust. Bake in a 350 degree oven for 30 to 35 minutes until slightly brown on edges and set in the middle.
Once you take the cheesecake out of the oven, allow it to cool completely, then cover with plastic wrap and refrigerate for at least 2 hours. After refrigeration, cut into 24 squares.
Raspberry Slab Cheesecake Bars are made on a simple sheet pan! It’s about as easy to throw together as you can get.
Besides that, it’s absolutely scrumptious. The flavors of lime and raspberry are swirled together with cream cheese which makes a yummy combination.
When serving, try adding a dollop of whipped cream with a lime slice on top. Or, get creative and drizzle your cheesecake with raspberry jam, chocolate syrup, or lime zest.
Yes, you can make this recipe in a 13 x 9 inch baking dish or large baking pan if desired.
Any other berry would work well in this recipe. Try blackberries, blueberries or strawberries for a totally different treat.
Absolutely! These bars freeze really well when wrapped tightly and placed in an airtight container. They will freeze up to 3 months. When ready to eat, thaw in the refrigerator overnight or on the kitchen counter until soft.
Raspberry Slab Cheesecake
*See notes in blog post for detailed tips, photos and instructions.
- 4 cups graham cracker crumbs
- 2 sticks butter melted
- 4 8 oz pkg. cream cheese, softened
- 2 limes juiced
- 1 lime zested
- 1 cup sugar
- 4 eggs
- 12 ounces raspberries
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs with melted butter in a bowl. Mix well.
- Press crumb mixture into the bottom of a half-size sheet pan measuring 13 X 18 X 1 inches.
- Bake at 350 degrees for 10 minutes. Take out of oven and cool while making filling.
- In a mixing bowl, beat cream cheese until smooth.
- Add lime juice, lime zest, sugar and eggs.
- Beat until incorporated. Fold in raspberries, reserving a few to place on top of the batter.
- Spread batter on top of cooled graham cracker crust. Add a few raspberries to the top.
- Bake at 350 degrees for 30 to 35 minutes.
- Cool cheesecake completely, then place in refrigerator for at least 2 hours.
- Cut into 24 squares and serve.
- Drizzle Raspberry Slab Cheesecake with chocolate or raspberry syrup if desired.
- To freeze extra squares for later, simply wrap individual squares in plastic wrap and place in a sealed plastic container in the freezer.
- When ready to eat, allow to thaw at room temperature for at least 1 hour.
Nutrition info is an auto generated estimate.
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