These raspberry cheesecake bars are a dreamy combination of creamy cheesecake filling, a sweet and tangy raspberry swirl, and a buttery graham cracker crust. Perfectly balanced in texture and flavor, they are a treat that’s both indulgent and refreshing. Plus, they are handheld, making them an excellent choice for picnics, parties, or any casual gathering.
Why You’ll Love This Recipe
I love making these raspberry cheesecake bars because they have all the flavors of a classic cheesecake but are easy to serve and enjoy without the hassle of cutting and serving a whole cake. The creamy cheesecake filling melts in your mouth, while the fresh raspberry swirl gives each bite a burst of tangy sweetness. The buttery graham cracker crust adds the perfect amount of crunch and depth to balance the richness of the filling.
Additionally, they are a beautiful treat with their vibrant pink swirl, making them as pleasing to the eye as they are to the palate. And, since they can be made ahead and chilled, they are a great option when I need a dessert that’s ready to serve whenever I am!
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the 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)
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the crust:
Preheat the oven to 325°F (165°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture sticks together.
Press the crumb mixture into the bottom of the prepared pan, making an even layer.
Bake the crust for 8-10 minutes until it’s lightly golden. Remove it from the oven and set it aside to cool.
Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract, eggs (one at a time), sour cream, and flour. Beat until fully combined, ensuring everything is incorporated.
Prepare the raspberry swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, mashing the raspberries with a spoon until they release their juice and form a thick sauce.
Let the raspberry sauce cool slightly, then strain out the seeds if you prefer a smooth texture.
Create the raspberry swirl:
Spoon the raspberry sauce in dollops over the cheesecake filling.
Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake to create a marbled effect.
Bake the cheesecake bars:
Bake the cheesecake bars for 30-35 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the bars cool inside for 1 hour.
Once cooled, transfer the bars to the fridge and chill for at least 3-4 hours, or preferably overnight, for the best texture.
Serve:
Cut the bars into squares and serve. You can top each bar with fresh raspberries for an extra burst of flavor and color.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 4 hours 30 minutes (including chilling time)
Servings: 9-12 bars (depending on size)
Calories: 250 kcal (varies with ingredients used)
Variations
Vegan: Swap the cream cheese for a vegan cream cheese alternative and use a non-dairy butter for the crust.
Gluten-Free: Use gluten-free graham crackers or gluten-free cookie crumbs for the crust.
Fruit Swirls: You can experiment with other fruit swirls like blueberry, strawberry, or blackberry for a different flavor profile.
Add Toppings: For extra indulgence, top the bars with whipped cream, a drizzle of chocolate, or even a sprinkle of crushed nuts.
Storage/Reheating
Storage: Keep any leftover bars in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze these cheesecake bars for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag.
Reheating: These bars are best served chilled, but if you prefer them slightly warm, heat them in the microwave for 10-15 seconds before serving.
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FAQs
Can I make the raspberry cheesecake bars ahead of time?
Yes, I often make them a day ahead and let them chill overnight in the fridge. This gives the flavors more time to meld together, and they taste even better after sitting for a while.
How do I get the perfect swirl in my cheesecake bars?
To get a beautiful swirl, be gentle when mixing the raspberry sauce into the cheesecake. Use a knife or skewer and swirl lightly—don’t mix it all the way in, as the beauty of the swirl comes from leaving some of the sauce visible.
Can I use frozen raspberries for the swirl?
Yes, frozen raspberries work well too! Just make sure to thaw them first and drain any excess moisture before cooking them down into a sauce.
How long do these raspberry cheesecake bars need to chill in the fridge?
I recommend letting the bars chill in the fridge for at least 3-4 hours, or overnight if you have the time. The longer they chill, the firmer and creamier the bars become.
Can I make the crust ahead of time?
Absolutely! The crust can be made in advance and stored in the refrigerator for a day or two before assembling the bars. Just make sure it’s cool before adding the cheesecake filling.
Conclusion
These raspberry cheesecake bars are a delicious and visually stunning dessert that I always turn to for gatherings and special occasions. With their rich and creamy texture, complemented by the bright, tangy raspberry swirl, they offer a perfect balance of flavors. Easy to prepare and even easier to enjoy, they’re sure to become a favorite in my recipe collection!
📖 Recipe:
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Raspberry Cheesecake Bars
- Total Time: 4 hours 30 minutes (includes chilling time)
- Yield: 9-12 bars (depending on size)
- Diet: Vegetarian
Description
These Raspberry Cheesecake Bars feature a creamy, velvety cheesecake filling swirled with a tangy raspberry sauce, all sitting on a buttery graham cracker crust. Perfect for parties or casual get-togethers, these bars offer a handheld, refreshing twist on traditional cheesecake. The raspberry swirl adds a burst of color and flavor, making these cheesecake bars both a visual and culinary treat.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the 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)
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
Instructions
1. Prepare the crust:
- Preheat the oven to 325°F (165°C) and grease or line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press into the bottom of the prepared pan.
- Bake for 8-10 minutes until golden, then set aside to cool.
2. Make the cheesecake filling:
- Beat softened cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), sour cream, and flour, beating until fully combined.
3. Prepare the raspberry swirl:
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat, mashing the berries until a thick sauce forms (about 5 minutes). Strain to remove seeds if desired.
4. Create the swirl:
- Spoon the raspberry sauce over the cheesecake filling and gently swirl with a knife or skewer to create a marbled effect.
5. Bake:
- Bake the cheesecake bars for 30-35 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the bars cool inside for 1 hour.
6. Chill and serve:
- Transfer the bars to the fridge and chill for at least 3-4 hours (overnight is best). Cut into squares and serve. Optionally, top with fresh raspberries for extra flavor.
Notes
Vegan Version: Swap out the cream cheese for a plant-based alternative and use dairy-free butter for the crust.
Gluten-Free Option: Use gluten-free graham crackers or alternative cookie crumbs for the crust.
Fruit Variations: Experiment with blueberry, strawberry, or blackberry for different fruit swirls.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. These bars also freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9-12 bars (depending on size)
- Calories: 250 kcal (varies with ingredients used)
