Description
These Raspberry Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with a vibrant raspberry sauce. Perfectly portioned into easy-to-serve bars, this dessert offers a delightful balance of sweet and tangy flavors, making it an ideal treat for gatherings or a special indulgence.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the raspberry swirl:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, allowing the paper to extend over the edges for easy removal of the bars once baked.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust. Bake for 8–10 minutes, then remove and allow to cool slightly.
- Prepare the raspberry swirl: In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the raspberries break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove seeds. Set the smooth raspberry sauce aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Assemble: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Drop spoonfuls of the cooled raspberry sauce over the cheesecake surface.
- Create the swirl effect: Use a toothpick or a knife to gently swirl the raspberry sauce through the cheesecake filling to create a marbled pattern.
- Bake the bars: Bake the cheesecake bars for 35–40 minutes, or until the center is just set and slightly jiggly to the touch.
- Cool and chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 3 hours, or overnight, to fully set before slicing and serving.
Notes
- You can double the recipe for a larger 9×13-inch pan.
- Try substituting the raspberry puree with strawberry or blueberry for a different berry flavor.
- These cheesecake bars freeze well; wrap them tightly and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
