Raspberry Slab Cheesecake
Raspberry Slab Cheesecake bars are made with cream cheese, fresh raspberries, sugar, lime, and eggs on a buttery graham cracker crust.
Servings: 24
Calories: 213kcal
Ingredients
- 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
Instructions
CRUST
- 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.
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.
Notes
- 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
Calories: 213kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 65mg | Fiber: 2g | Sugar: 12g | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg