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Raspberry Cheesecake Bars Recipe

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★★★★★

5 from 80 reviews

Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake filling swirled with a homemade raspberry sauce. These bars are baked until perfectly set, then chilled to achieve a luscious texture, making them an ideal dessert for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt

Cheesecake Filling

  • 24 ounces (680g) cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream

Raspberry Swirl

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press this mixture firmly into the bottom of a 9×13 inch baking pan to form the crust. Bake for 8–10 minutes until it turns lightly golden. Let it cool slightly before adding the filling.
  2. Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens slightly, about 5–7 minutes. Remove from heat and let it cool slightly. For a smoother texture, strain the mixture to remove seeds if desired.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until well combined. Add eggs one at a time, beating well after each addition to ensure a smooth consistency. Stir in the vanilla extract and sour cream until just combined without overmixing.
  4. Assemble and Bake: Pour the cheesecake filling evenly over the slightly cooled crust. Spoon dollops of the raspberry swirl on top of the filling. Use a knife or a skewer to gently swirl the raspberry mixture into the cheesecake batter for a marbled effect. Bake in the preheated oven for 30–35 minutes, until the edges are set but the center remains slightly jiggly.
  5. Cooling: Turn off the oven and crack the oven door open slightly. Let the cheesecake bars cool inside the oven for 1 hour to prevent cracking. Then remove from the oven and allow to cool completely at room temperature.
  6. Chill: Cover the baking pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the bars firm up and develop their full flavor.
  7. Serve: Cut the chilled dessert into squares or rectangles. Serve chilled, plain or topped with whipped cream and extra fresh raspberries if desired for an elegant touch.

Notes

  • To prevent cracks in your cheesecake bars, do not overbake; the center should remain slightly jiggly when removed from the oven.
  • For a seedless raspberry swirl, strain the cooked raspberry mixture through a fine mesh sieve.
  • Ensure the cream cheese is fully softened to room temperature for a smooth cheesecake filling.
  • The bars taste best after chilling overnight, allowing flavors to meld and texture to set properly.
  • This recipe can be made with fresh or frozen raspberries according to availability.

Keywords: raspberry cheesecake bars, cheesecake dessert, raspberry swirl cheesecake, easy cheesecake bars, cream cheese bars

Find it online: https://ricoloranz.com/raspberry-cheesecake-bars-recipe/