Raspberry Slab Cheesecake


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Raspberry Slab Cheesecake

Yield: 24


4 cups graham cracker crumbs

2 sticks butter, melted

4 (8 oz) pkg. cream cheese, softened

2 limes, juiced

1 lime, zested

1 cup sugar

4 eggs

12 ounces raspberries


CRUST: Preheat oven to 350 degrees. Combine graham cracker crumbs with melted butter in a bowl. Mix well. Press crumb mixture into the bottom of a half-size sheet pan measuring 13 X 18 X 1 inches. Bake at 350 degrees for 10 minutes. Take out of oven and cool while making filling.

FILLING: In a mixing bowl, beat cream cheese until smooth. Add lime juice, lime zest, sugar and eggs. Beat until incorporated. Fold in raspberries, reserving a few to place on top of the batter. Spread batter on top of cooled graham cracker crust. Add a few raspberries to the top. Bake at 350 degrees for 30 to 35 minutes. Cool cheesecake completely, then place in refrigerator for at least 2 hours. Cut into 24 squares and serve.


Drizzle Raspberry Slab Cheesecake with chocolate or raspberry syrup if desired.

To freeze extra squares for later, simply wrap individual squares in plastic wrap and place in a sealed plastic container in the freezer. When ready to eat, allow to thaw at room temperature for at least 1 hour. Enjoy.

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