Description
These Raspberry Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with a vibrant, tangy raspberry sauce. Perfect for a dessert that is both visually appealing and delicious, these bars are ideal for any occasion and can be prepared ahead of time for convenience.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour (or cornstarch)
Raspberry Swirl
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C). Grease or line an 8×8-inch baking pan with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is uniform. Press this mixture firmly onto the bottom of the prepared pan. Bake for 8-10 minutes until the crust is golden. Remove and let it cool while you prepare the filling.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Incorporate the vanilla extract. Add the eggs one at a time, mixing well after each addition. Then, blend in the sour cream and flour until the mixture is fully combined and smooth.
- Prepare the raspberry swirl: In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, mashing the berries as they soften to create a thick sauce. Optionally, strain the mixture to remove the seeds for a smoother texture.
- Create the swirl: Pour the cheesecake filling over the cooled crust in the baking pan. Spoon the raspberry sauce evenly on top. Using a knife or skewer, gently swirl the raspberry sauce into the filling to create an attractive marbled pattern.
- Bake: Place the pan in the oven and bake the cheesecake bars for 30-35 minutes, until the center is set but still slightly jiggly when nudged. Turn off the oven, crack the oven door open, and allow the bars to cool inside for 1 hour to prevent cracking.
- Chill and serve: After cooling, transfer the bars to the refrigerator and chill for at least 3-4 hours or overnight for best results. Once chilled, cut into squares and serve. For extra flavor and presentation, optionally top each bar with fresh raspberries.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Straining the raspberry sauce removes seeds for a smoother swirl, but it’s optional based on preference.
- Chilling the bars overnight improves flavor and texture, making them easier to cut.
- Use parchment paper for easy removal of bars from the pan.
- This recipe can be doubled using a larger baking pan and adjusting baking time accordingly.
