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Raspberry and Vanilla Cheesecake Bars Recipe
Delicious easy summer dessert recipe for Raspberry and Vanilla Cheesecake Bars with a gingernut crust. Ideal for BBQ's, potlucks and picnics.
Course
Dessert
Prep Time
3
hours
hours
Cook Time
20
minutes
minutes
Total Time
3
hours
hours
20
minutes
minutes
Servings
16
Author
Cerys Parker
Ingredients
100
g
Gingernut Biscuits
50
g
Unsalted Butter
2
Vanilla Pods
1
teaspoon
Vanilla Extract
450
g
Cream Cheese
2
Medium Eggs
100
g
of Caster Sugar
200
g
Raspberries
Instructions
Line an 8 inch square tin with greaseproof paper.
Crush up 100g of Gingernut biscuits so that they are breadcrumb consistency.
Melt the butter over a medium heat.
When all the butter is melted pour into the gingernut crumbs and mix.
Add the gingernut butter mix to the bottom of the baking tin and flatten down.
Put in the fridge for 20 - 30 mins to harden.
Pre-heat the oven to 170C
In a mixer add the cheese, egg, sugar, vanilla beans and vanilla extract.
Mix well until the mixture forms soft peaks and is creamy.
Add on top of the gingernut crumb base.
Scatter the raspberries on top of the vanilla cheesecake mix and press in a few.
Place on the middle shelf of the oven for between 20 and 30 minutes until the centre is just wobbly.
Leave to cool.
Remove from the baking tin using the greaseproof paper.
Once cool place in the fridge for at least 3 hours - the longer the better.
Cut up into bars and Enjoy!