Raspberry and Rose Cheescake Bars

Raspberry Cheescake bars infused with roses- do I need to say more? Yes I do but first a big shout out to Frosting & Fettucine from where this recipe was inspired. These cheescake bars are the perfect bite for spring and can be modified in any flavor that works for you.I started with substituting raspberry as the fruit of choice, reducing the amount of orange juice and add a tsp of grand marnier to the mix before turning off the reduction.If you don’t want to use a liqueur, that’s ok but do pull out the peel from the compote halfway through the cooking process to avoid any bitterness.Now for the roses – While whipping the cream cheese, I substituted the vanilla essence with rose water and it was such a fresh fragrance – reminded me of this rose flavored milk “Rooahfzah” I used to drink as a kid.It is absolutely insane how tasty these bars turned out and keeping the family off them till they set was quite a feat in itself!Give this a try and the one by Frosting & Fettucine and I can promise you these will be the desserts of choice.

Raspberry & Rose Cheescake Bars

A delectable bite layered with fruits and roses.
Prep Time30 mins
Cook Time30 mins
Resting time4 hrs
Total Time1 hr
Course: Dessert, kid friendly, Snack
Cuisine: American, Indian, Italian
Keyword: bars, cheescake, dessert, fruits, indian, kidfriendly
Servings: 16 pieces


For the Crust

  • 10 no graham crackers 1 1/2 cup
  • 1/3 cup butter melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt

For the Raspberry Compote

  • 16 oz frozen raspberry 1 bag
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup orange juice freshly squeezed
  • orange peel from one orange
  • 1 tsp grand marnier optional

For the Cheescake Batter

  • 2 8 oz cream cheese packs room temp
  • 1/2 cup powdered sugar
  • 1/3 cup sour cream
  • 2 no large eggs
  • 1/4 cup milk
  • 2 1/2 tbsp all purpose flour
  • 1 tsp rose water


For the Compote

  • In a heavy bottomed pan, add all the ingredients except the liqueur and bring to a boil over medium -high heat.
  • Reduce the heat to a simmer and remove the peels after 5 minutes.
  • Cook for another 5- 7 minutes till the raspberries are dissolved and a coating forms at the back of the spoon.
  • Turn off the heat and let it cool.

For the Crust

  • Preheat oven to 350 deg F (180 deg C).
  • Grease a 8x8 pan with some cooking spray.
  • Pulse the graham crackers to a crumb and add the melted butter and sugar to the mix.
  • Mix well till it feels like wet sand. Transfer the contents to the prepared baking pan and press down till you get an even base.
  • Bake for 10 minutes till the crust turns golden brown. Remove from oven.

For the Cheescake Batter

  • In a mixing bowl with the paddle attachment or a bowl with some good muscle power,  mix, cream cheese, sour cream, flour and sugar till a smooth silky batter forms for about 2 minutes at medium speed.
  • Next add one egg at a time scraping the edges before adding the next one. Continue mixing at low- medium speed.
  • Lastly add the milk and rose water and beat for 1 minute at low- medium speed


  • lower the oven temperature to 325 deg F
  • Pour the cheescake batter over the crust and smooth out with a spatula.
  • Add dollops of the cooled compote and create swirls on top to get a marbled pattern
  • Pop the pan into the oven on the middle rack for 30 minutes checking at 20 minutes to see if the ends are loosening in the pan and the center has a slight jiggle.
  • Once done, remove from the oven- let it cool at room temperature for 30 minutes and place in refrigerator for 4 hours or if possible overnight.
  • Pull out, Cut and Enjoy!

So go on play with your fruit and if you try this recipe do tag beyond curry and leave a comment.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top