These Cheesecake Bars With Berry Streusel topping couldn’t be more delicious. That buttery graham cracker crust, creamy cheesecake, and tangy raspberry crumble topping make them the best cheesecake I’ve ever tasted. I love them, and I’m so happy to show you how I made them so that you can enjoy them too!
I don’t think I’ve ever had a cheesecake with a streusel topping before, and I’m not even sure what inspired me to add one this time. I’m so glad I did though! It adds such a nice buttery crunch on top, almost like a second crust, giving these cheesecake bars amazing contrast in the textures.
I always like to pre-bake the graham cracker crust before adding the cheesecake layer. Not only does it help the crust hold together, but the butter and sugar in the crust will also caramelize and add so much flavor! You can use parchment paper to line the baking dish, or just spray with nonstick spray.
How to Make The Creamiest Cheesecake
To make the creamiest, smoothest cheesecake filling, there are a few tricks to remember. Always add the cream cheese, sour cream, heavy cream, and eggs at room temperature. This will prevent small lumps of cream cheese in the batter. We also want to mix on low to medium-low speed, especially after adding the eggs. Mixing on high speed will incorporate air into the batter and will change the texture in the end. Lastly, don’t use any low-fat ingredients. These Cheesecake Bars are an all-out splurge!
While the crust is baked at 375 degrees, the oven is turned down to 325 degrees to bake the cheesecake filling. You’ll know the cheesecake is done when the sides are puffed up slightly, but the center still has a slight “jiggle” when the baking pan is gently shaken. It will continue to set as it cools. Allow the pan to cool at room temperature for an hour, and then chill for at least six hours.
You can freeze the cheesecake, well wrapped, for up to three months. Sometimes I like to pop the pan in the freezer for an hour before cutting – it makes it very easy to cut the squares without it sticking to the knife.
And of course, you could use any berries you have on hand here. Frozen or fresh berries are just fine. You could even just swirl a fruit preserve into the cheesecake filling before adding the streusel topping. I’ve also made a similar version with a chocolate crust that was pretty spectacular!
Cheesecake is such a classic, and I find that everyone always enjoys it so much. It’s a great dessert to serve at a get-together or family gathering because it can be made ahead of time. I think it especially tastes delicious as leftovers the next morning for breakfast with coffee!
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Cheesecake Bars With Berry Streusel
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
With that buttery crust, creamy cheesecake, and tangy raspberry crumble topping, these Cheesecake Bars With Berry Streusel are the BEST!
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons butter
- 2 tablespoons granulated sugar
For the Filling
- 2 (8 ounce) packages cream cheese, room temperature
- 2/3 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 2/3 cup heavy cream
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla extract, or vanilla bean paste
- 2 teaspoons lemon juice
- 2 teaspoons all-purpose flour
For the Topping
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 8 ounces fresh raspberries
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 9 inch baking pan with nonstick spray. Set aside.
For the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Pour into prepared pan and press firmly and evenly.
- Bake at 350 degrees for 10 minutes, and then allow the crust to cool while you make the rest of the cheesecake. Turn the oven temperature down to 325 degrees.
For the Filling
- In the bowl of an electric mixer with the whisk attachment, whisk cream cheese, sour cream, granulated sugar, and heavy cream on medium-low speed until smooth. Add eggs and whisk again.
- Add vanilla, lemon juice, and flour and whisk until incorporated. Scrape the bottom and sides of the bowl as needed with a rubber spatula and mix again.
- Pour the cheesecake filling over the crust. Set aside.
For the Topping
- In a medium bowl, add butter, flour, and sugar. Cut the butter into the flour with a pastry blender until you have small crumbles.
- Place the fresh raspberries on top of the cheesecake filling, pressing down slightly so the raspberries are halfway submerged in the filling. Sprinkle the streusel topping over the raspberries and filling.
- Bake at 325 degrees for 40-45 minutes, then allow the cheesecake to cool at room temperature for 1 hour. Refrigerate for six hours, or overnight to set fully. Cut into squares and serve.
Nutrition
- Serving Size: 1 Bar
- Calories: 318
- Sugar: 17g
- Sodium: 182mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7.3g
- Trans Fat: 0.4g
- Carbohydrates: 26g
- Fiber: 1.3g
- Protein: 4g
- Cholesterol: 84mg
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