I just have to say it, this dessert is so yummy! It is super simple to make, but delivers with such a satisfyingly sweet flavor and pretty pink color that can only come from raspberries.
We have had a large a quantity of raspberries ripen over the past month in our garden and I had to figure out what to do with all of them. I was craving cheesecake but wanted a more simple and easy to make recipe than what a traditional cheesecake requires. Enter a box of a cake mix!
Using a box of cake mix makes it really easy to partially bake the crust for the bars while you’re finishing up the cheesecake filling. If you have other fruit in your fridge, you could substitute fresh strawberries, blackberries or blueberries if you don’t have access to raspberries. I hope you enjoy these bars as much as I did!
1 box chocolate cake mix
1/4 cup of vegetable oil
1/3 cup of milk
3 packages of cream cheese, 8 ounces, softened
2 1/2 cups of powdered sugar
1 Tablespoon of vanilla extract
1 to 2 cups of raspberries
Grease a 9×13 inch baking dish and preheat oven to 350 degrees. Combine the cake mix, vegetable oil, milk and one egg in a bowl. Stir until well mixed. Pour mix into the baking dish and smooth it out until evenly spread. Bake in the oven for eight minutes and then remove. While the crust is baking, beat the cream cheese in a mixer until fluffy. Stir in the powdered sugar and beat in three eggs until batter is smooth. Add in the vanilla extract and raspberries to your liking. Pour over crust and return it to the oven baking for 45 minutes, or until the center doesn’t jiggle and the top is barely light brown. Let the cheesecake cool down before placing it in the refrigerator for at least two hours before serving. Top with a few fresh raspberries and enjoy!