Description
Buttery graham cracker crust layered with tangy cream cheese filling and topped with fresh raspberries in a glossy berry glaze, finished with a dusting of powdered sugar for a perfect balance of tart, sweet, and creamy textures.
Ingredients
Units
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Raspberry Layer:
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- Topping:
- Handful of white chocolate chips or chopped white chocolate (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form an even crust. Bake for 10 minutes and let cool.
- In a medium bowl, beat cream cheese, sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled crust.
- In a saucepan over medium heat, combine raspberry jam, lemon juice, cornstarch, and water. Stir until thickened and bubbling, about 3–4 minutes. Gently fold in fresh raspberries and remove from heat.
- Spoon the raspberry mixture over the cream cheese layer and smooth out evenly.
- Sprinkle with white chocolate if using, then chill in the fridge for at least 2 hours or until fully set.
- Before serving, dust lightly with powdered sugar. Slice into bars and serve chilled.
Notes
- Use room temperature cream cheese for a smoother filling.
- Chill thoroughly to ensure clean slicing.
- Bars can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
