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)
