Raspberry Slab Cheesecake
Raspberry Slab Cheesecake bars are made with cream cheese, fresh raspberries, sugar, lime, and eggs on a buttery graham cracker crust.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 degrees.
- 2
Combine graham cracker crumbs with melted butter in a bowl. Mix well.
- 3
Press crumb mixture into the bottom of a half-size sheet pan measuring 13 X 18 X 1 inches.
- 4
Bake at 350 degrees for 10 minutes. Take out of oven and cool while making filling.
- 5
In a mixing bowl, beat cream cheese until smooth.
- 6
Add lime juice, lime zest, sugar and eggs.
- 7
Beat until incorporated. Fold in raspberries, reserving a few to place on top of the batter.
- 8
Spread batter on top of cooled graham cracker crust. Add a few raspberries to the top.
- 9
Bake at 350 degrees for 30 to 35 minutes.
- 10
Cool cheesecake completely, then place in refrigerator for at least 2 hours.
- 11
Cut into 24 squares and serve.