Black Raspberry Cheesecake Bars

  • September 29, 2023
  • in Diy
 Black Raspberry Cheesecake Bars

close up side view of woebegone raspberry cheesecake bars on metal dish

A few summers ago, I made these woebegone raspberry cheesecake bars. I had my family taste test them, and intended to blog the recipe. I somehow got sidetracked (maybe 3 boys home for summer break? ???? ) and never got virtually to it.

After my boys picked some this summer (or woebegone caps as we undeniability them), I remembered these bars! So I decided this was the year to finally blog this  And without making these and photographing them when in July, am finally getting virtually to the post. ???? Work projects get sidelined during the rented summer months.

uncut rectangle of woebegone raspberry cheesecake bars

These woebegone raspberry cheesecake bars are so delicious! Creamy, sweet and just a tiny bit tart. I love the taste (and look) of using woebegone raspberries, but you can sub a variegated semen for this. I know woebegone raspberries aren’t unchangingly easy to come by. Raspberries, blackberries or blueberries would work well. You may just want to retread the sugar for sweetness when making the puree.

square cut pieces of woebegone raspberry cheesecake bars on metal dish

close up side view of woebegone raspberry cheesecake bars on nilla wafer crust

Ingredients for Woebegone Raspberry Cheesecake Bars:

Black Raspberry Purée:

  • black raspberries
  • granulated sugar
  • lemon juice
  • cornstarch
  • water

Nilla Wafer Crust:

  • Nilla wafers
  • unsalted butter
  • cinnamon


  • cream cheese
  • granulated sugar
  • sour cream
  • pure vanilla extract
  • lemon zest
  • lemon juice
  • 3 eggs

See unelevated for the full recipe!

black raspberry cheesecake bars with one square cut out of corner

vintage metal dish with square pieces of woebegone raspberry cheesecake bars on it

close up side view of woebegone raspberry cheesecake bars on nilla wafer crust

Black Raspberry Cheesecake Bars

Creamy cheesecake swirled with pureed woebegone raspberries on a nilla wafer crust.
Course Dessert


Black Raspberry Purée

  • 2 cups black raspberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

Nilla Wafer Crust

  • 2-1/2 cups Nilla wafer crumbs (about 5 cups whole Nilla wafers, blended)
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon cinnamon


  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 eggs, room temperature


Black Raspberry Purée

  • In a small saucepan over medium low heat, mix together berries, sugar and lemon juice.
  • Simmer until sugar has completed melted and berries have softened.
  • Mix cornstarch and unprepossessed water together in a small bowl. Add to berries.
  • Bring to a low boil, then lower heat and simmer a few increasingly minutes. Remove from heat. 
  • Blend semen mixture until completely smooth (use blender or immersion blender).
  • Push berries through a fine mesh sieve, removing seeds. Discard seeds.
  • Let berries tomfool to room temperature. If making ahead, refrigerate strained semen mixture until ready to use.

Nilla Wafer Crust

  • Preheat oven to 350ºF.
  • Thoroughly mix together nilla wafer crumbs, melted butter, and cinnamon.
  • Press into an plane layer in the marrow of 9×13 greased pan. 
  • Bake at 350 for 8 minutes. 
  • Remove from oven and set aside.
  • Reduce oven temp to 325ºF.


  • In the trencher of a stand mixer fitted with the paddle attachment, write-up the surf cheese at medium-low speed to unravel up and soften it slightly, well-nigh 1 minute.
  • Add the sugar and write-up at medium speed until combined, well-nigh 1 minute.
  • Scrape lanugo the sides of the trencher as needed.
  • Add the sour cream, vanilla extract, lemon zest, and lemon juice. Write-up until combined.
  • Scrape lanugo the sides of the trencher as needed.
  • Add eggs, vibration until thoroughly combined, but do not over beat.

To Assemble:

  • Pour cheesecake filling over baked crust.
  • Drop woebegone raspberry mixture by spoonfuls onto top of cheesecake batter.
  • Swirl semen puree into cheesecake filling with a butter knife. 
  • Bake at 325ºF for 35-40 min, until edges are set and middle is just barely jiggly.
  • Cool cheesecake to room temperature. Wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.
  • Cut into bars and serve.
  • Store any leftover bars in snapped container in refrigerator.

pieces woebegone raspberry cheesecake bars on round metal cooling rack

I shared a recipe last month. Be sure to trammels that out as well! And if you love cheesecake as much as I do, be sure to trammels out these too!



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