These chocolate raspberry bars are an easy dessert recipe the whole family will love. The filling is a creamy cheesecake layer and it’s topped with a raspberry pie filling. Sprinkle some sweet chocolate chips or sprinkles and a dollop of whipped cream for the ultimate treat.
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Why it's awesome
Easy to make even for beginning cooks and bakers.
Made only a few easy to find ingredients.
Can be made ahead.
Key ingredients and substitutions
Chocolate graham cracker crumbs - I usually buy the crackers and make the crumbs myself in a food processor. You can also add them to a storage bag and pound them with a rolling pin. You can substitute honey graham crackers for a classic taste. Be sure to reserve a couple tablespoons if you plan to sprinkle it over the finished dessert.
Granulated sugar and powdered sugar - you'll need both kinds of sugar for this recipe. The granulated sugar is for making the crust and the powdered is for making the filling.
Butter - I used salted, but unsalted will work too. Margarine or melted coconut oil can be used. Just note that coconut oil will give this dish a subtle coconut flavor. If you don't think you'll like that in this dessert recipe, stick with butter (the best flavor IMO).
Heavy cream - or heavy whipping cream. Used to make the filling and a must!
Cream cheese - I use the full fat version for best results. You can substitute with lower fat versions, but results may not be the same. If you are used to using lower fat versions, then by all means use it!
Raspberry pie filling - this is one of my favorite pie filling flavors. You can use raspberry jam instead, but it can get pretty expensive for the amount you'll need.
How to make chocolate raspberry bars
Heat oven to 350º F. Spray a 9 x 13 baking dish with cooking spray.
Step One - Add chocolate graham cracker crumbs, sugar and melted butter to a large mixing bowl, stirring until completely combined.
Step Two - Pour crumb mixture into the baking dish, spreading evenly. Use a spoon, your fingers, or the bottom of a measuring cup to press the crumbs down. Bake for 8 minutes. Remove from oven and let cool completely.
Step Three - In a mixing bowl, beat heavy cream until stiff peaks form. Keep the mixer on medium speed. You want this mixture to be thick and creamy, but you don’t want to over mix and end up with it grainy. Keep a close eye on it as you whip because it can change consistency quickly.
Step Four - In another bowl, beat softened cream cheese and powdered sugar. Fold in the whipped cream.
Step Five - When the chocolate crust has cooled, pour the cream cheese mixture over and evenly spread the mixture to the edges.
Step Six - Top cream cheese mixture with raspberry pie filling, spreading evenly.
Step Seven - Cover and refrigerate for 6 to 8 hours or overnight.
Before serving, cut into bars and top with whipped cream, chocolate chips, sprinkles, or graham cracker crumbs.
To make your own graham cracker crumbs, grind crackers in a food processor until fine crumbs form. If you don't have a food processor, you can add the crackers to a storage bad and pound them with a rolling pin or the bottom of a wine bottle or heavy bottle of oil. Be sure to place a kitchen towel underneath to protect your counter top.
If you plan to make your own whipped cream to dollop on top, be sure to buy more heavy whipping cream. Keep in mind that homemade whipped cream isn't stabilized and is best served right before serving. It will hold in the refrigerator for about 24 hours. For more info on homemade whipped cream, read this article.
Cool Whip is stabilized and will hold well if you want the topping to last longer than an hour or two. Canned whipped cream will work too, but must be served right away, otherwise it will fall apart.
Decorate with fresh raspberries.
Yes, cover tightly and store in the refrigerator until ready to serve. For best results, add whipped cream and decorations right before serving.
Keep covered in the refrigerator and use within 3 or 4 days.
Yes, cover tightly with plastic wrap and heavy duty foil. If cut, place in freezer storage bags. Freeze for up to three months. Thaw overnight in the refrigerator.
More Simple Desserts
Chocolate Raspberry Bars
- 2 cups chocolate graham cracker crumbs
- ¼ cup sugar
- ½ cup one stick butter, melted
- 1 cup heavy whipping cream more if making homemade whipped cream for topping
- 1 cup powdered sugar
- 1- 8 oz. block cream cheese softened
- 1- 21 oz. can raspberry pie filling
- Whipped topping or homemade whipped cream
- Chocolate chips or sprinkles
- Fresh raspberries about 12
- Heat oven to 350º F. Spray a 9 x 13 baking dish with cooking spray.
- Add chocolate graham cracker crumbs, sugar and melted butter to a large mixing bowl; mix well. Pour crumb mixture into the baking dish, spreading evenly. Use a spoon, your fingers, the bottom of a measuring cup or ramekin to press the crumbs down. Bake for 8 minutes. Remove from oven and let cool completely.
- In a mixing bowl, beat heavy cream until firm peaks form. You want this mixture to be thick, but you don’t want to overmix it and end up it being grainy.
- In another bowl, beat softened cream cheese and powdered sugar. Fold in the whipped cream.
- Pour the cream cheese mixture over the cooled chocolate crust. Evenly spread the mixture to the edges.
- Top cream cheese mixture with raspberry pie filling, spreading gently and evenly.
- Cover with foil or plastic wrap and refrigerate for 6 to 8 hours or overnight.
- Cut into bars and top with whipped cream, chocolate chips or sprinkles, or graham cracker crumbs.