Description
These Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy cheesecake layer swirled with fresh raspberries. Perfectly balanced sweetness and a hint of lemon make these bars a delightful treat for any occasion, easy to make and guaranteed to impress your guests.
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 (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9×9 inch baking pan to form an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add in vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Blend in sour cream and flour until just combined, being careful not to overmix.
- Prepare the raspberry swirl: In a small bowl, mash 1/2 cup fresh raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice until slightly chunky but well combined to release the juice and sweetness.
- Assemble the bars: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Drop spoonfuls of the raspberry mixture over the cheesecake batter in an even pattern.
- Create the swirl: Use a butter knife or skewer to gently swirl the raspberry mixture into the cheesecake layer, creating a marbled effect without fully mixing the two layers.
- Bake and cool: Bake in the preheated oven for 35 minutes or until the center is set but still slightly jiggly. Remove from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into 9 to 12 bars.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- You can substitute cornstarch for all-purpose flour if desired to keep the filling gluten-free.
- Refrigerate the bars well before slicing to achieve clean, neat squares.
- Fresh raspberries can be replaced with frozen raspberries, thawed and drained, if fresh are not available.
- Store cheesecake bars in an airtight container in the refrigerator for up to 4 days.
