Introduction

Raspberry cheesecake bars offer the perfect combination of creamy sweetness and tangy fruit flavor in every bite. These easy-to-make bars feature a buttery graham cracker crust with a luscious cheesecake filling swirled with fresh raspberry sauce. They’re an ideal treat for gatherings or a delightful homemade dessert.

The image shows two square raspberry dessert bars stacked on a white plate, placed on a white marbled surface. Each bar has four visible layers: a thick, crumbly light brown base, a bright red raspberry layer with whole raspberries and berry texture, a thick creamy white layer on top of the berry, and a crumbly light brown topping dusted with white powdered sugar. Fresh whole raspberries are placed on top and around the bars, along with a few green mint leaves on the plate. The dessert looks moist and rich with a mix of smooth and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
5 tablespoons (70g) unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon salt
24 ounces (680g) cream cheese, softened to room temperature
¾ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
¼ cup sour cream
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

Instructions

Step 1: Prepare the crust by preheating your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup sugar, and salt until combined. Press the mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes until lightly golden. Let it cool slightly.
Step 2: Make the raspberry swirl by combining raspberries, 2 tablespoons sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly until raspberries break down and thickens slightly, about 5-7 minutes. Remove from heat and let cool. Strain if you prefer a smoother swirl.
Step 3: Prepare the cheesecake filling by beating the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup sugar and beat well. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and sour cream until just combined.
Step 4: Pour the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of raspberry sauce on top and use a knife or skewer to gently swirl the raspberry into the filling. Bake for 30-35 minutes until the edges are set but the center is still slightly jiggly.
Step 5: After baking, turn off the oven and crack the door slightly. Allow the cheesecake bars to cool inside the oven for 1 hour. Then remove from the oven and let cool completely at room temperature.
Step 6: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the bars set firmly.
Step 7: Cut into squares or rectangles and serve chilled. Enjoy plain or topped with whipped cream and fresh raspberries for an extra special touch.

Tips & Variations

Use frozen raspberries if fresh ones aren’t available; just thaw and drain excess liquid before cooking the swirl.
For a nutty twist, add chopped toasted almonds or pecans to the crust mixture.
Straining the raspberry sauce will give a smoother texture, but leaving seeds in adds rustic charm.
To prevent cracks, avoid over-baking and allow the bars to cool gradually in the oven.

Storage

Store raspberry cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars, well wrapped, for up to 1 month. Thaw in the fridge overnight before serving. Reheat is not recommended as the texture may change; enjoy them cold for the best experience.

How to Serve

The image shows two square dessert bars stacked on a white plate with a white marbled surface underneath. Each bar has four layers: the bottom layer is a thick, crumbly golden-brown crust; above it is a smooth, creamy white layer; the third layer is a bright red, slightly chunky raspberry filling; and the top layer is a mix of crumbly golden crumbs with some raspberry bits scattered across. On top of the upper bar, there are five fresh red raspberries dusted lightly with powdered sugar, along with a small green mint leaf for decoration. The powdered sugar is also lightly sprinkled over the top of both bars and the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries for the swirl?

Yes, blueberries, strawberries, or blackberries can be used as a delicious alternative. Adjust sugar slightly depending on the sweetness of the berries.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid over-baking and cool the bars gradually by leaving them in the turned-off oven with the door slightly open before refrigerating. Also, use room temperature ingredients and mix gently.