Raspberry Cheesecake Bars Recipe
These Raspberry Cheesecake Bars are creamy, tangy, and bursting with sweet raspberry flavor—a perfect treat for any occasion! Enjoy every delicious bite.
Ingredients
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 ounces 2 packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- Make the Crust:In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Raspberry Swirl:In a small saucepan, combine the raspberries, sugar, water, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let it cool slightly. Strain the mixture through a fine-mesh sieve to remove the seeds, if desired. Set aside.
- Make the Cheesecake Filling:In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Assemble the Bars:Pour the cheesecake filling over the cooled crust in the baking pan. Use a spatula to spread it out evenly. Dollop spoonfuls of the raspberry mixture on top of the cheesecake filling. Use a knife to gently swirl the raspberry mixture into the cheesecake batter, creating a marbled effect.
- Bake the Bars:Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Chill and Serve:Once cooled, transfer the pan to the refrigerator and chill the bars for at least 4 hours, or preferably overnight, to firm up. Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares using a sharp knife.
- Serve and Enjoy:Serve the Raspberry Cheesecake Bars chilled. Optionally, garnish with fresh raspberries or a dusting of powdered sugar before serving.