Raspberry Cheesecake Bars (2024)

Last Updated on: July 23, 2024

Oh my goodness, these raspberry cheesecake bars are pure bliss! I can’t stop making them.

The vanilla cheesecake layer is bursting with fresh raspberry swirls. And the buttery graham cracker crust is perfection!

Making these treats is a breeze, too. A little mixing, swirling, and, baking, and voila! The hardest part is waiting for them to chill before digging in. But trust me, they’re worth the wait!

Grab the recipe and get ready to fall in love with your new favorite dessert!

Why You’ll Love These Raspberry Cheesecake Bars

Every time I make this recipe, people rave about it! Here’s why:

Ingredients

Here’s everything you need to make these cheesecake bars:

• Fresh or Frozen Raspberries: The star of the fruity swirl! Choose plump, juicy berries for maximum flavor impact.

• Graham Cracker Crumbs: The buttery, slightly sweet foundation. Crush ’em up for the perfect crumbly crust.

• Granulated Sugar: It adds just the right amount of sweetness.

• Unsalted Butter: It binds the crust together.

• Full-Fat Cream Cheese: The creamy, dreamy heart of the cheesecake!

• Large Eggs: They provide structure and richness.

• Sour Cream: It adds a subtle tang and creaminess.

• Vanilla Extract: A splash of vanilla makes everything better.

• All-Purpose Flour and Cornstarch: It helps set the cheesecake filling and to thicken the raspberry sauce, respectively.

• Lemon Juice: It brightens the berry flavor.

How to Make Raspberry Cheesecake Bars

Making these bars couldn’t be easier!

How to Double the Recipe:

Want to make this for a crowd? You totally can! You’ll need a 9×13-inch baking dish and the following recipe adjustments:

• Use 2 cups of cracker crumbs and add 2 tablespoons of butter to the crust.
• Add an extra 8 ounces of cream cheese, 1/3 cup sugar, 1 egg, and 1 yolk to the filling.
• Bake in a 9×13-inch dish for 35-45 minutes.

Tips for the Best Raspberry Cheesecake Bars

Follow this advice for the very best bars:

• Room temperature is key. Keep the cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free cheesecake filling.

• Crack down on cracking! To avoid cracks, don’t overmix the batter (especially after adding eggs). Also, let the bars cool gradually at room temperature before refrigerating.

• Strain the sauce. For a smooth sauce, press the cooked raspberries through a fine mesh strainer to remove the seeds.

• Swirl gently. When swirling the raspberry sauce into the cheesecake, use a light hand and don’t over-swirl. Otherwise, the colors will muddle.

• Let them chill Refrigerate the bars for at least 3-4 hours, ideally overnight, before slicing to allow them to fully set.

• Keep things clean. For clean slices, use a large sharp knife cleaned with a damp cloth between each cut.

• Switch them up. Swap raspberries for other berries like strawberries or blueberries. Add lemon zest to the cheesecake batter for a bright citrus note. Use chocolate graham crackers or Oreos for the crust.

How to Store

Follow these tips to keep your cheesecake bars fresh:

More Cheesecake Recipes You’ll Adore

Lemon Cheesecake
Pumpkin Cheesecake Bars
Chocolate Chip Cheesecake
Strawberry Cheesecake Bars
Chocolate Chip Cheesecake Bars

Raspberry Cheesecake Bars

Course: DessertCuisine: American

Servings

16

See Also

Alcoholic Root Beer Float

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

270

kcal

These raspberry cheesecake bars are nothing short of heavenly! Vanilla cheesecake is swirled with raspberry and baked on a graham cracker crust.

Ingredients

• Raspberry Swirl:

• 1 1/2 cups fresh or frozen raspberries

• 2 tablespoons granulated sugar

• 1 teaspoon cornstarch

• 1 teaspoon lemon juice

• Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)

• 1/4 cup granulated sugar

• 4 tablespoons unsalted butter, melted

• Cheesecake Filling:

• 16 ounces full-fat cream cheese, softened to room temperature

• 2/3 cup granulated sugar

• 2 large eggs + 1 egg yolk

• 1/3 cup sour cream, at room temperature

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour

Instructions

• Make the raspberry swirl: Combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir and mash the mixture until it starts to thicken, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool fully.
• Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
• Make the crust: Combine the graham cracker crumbs, sugar, and melted butter until crumbly and moist. Press the mixture firmly into the prepared pan. Bake for 8-10 minutes, then set aside to cool. Reduce the oven to 325°F.
• Make the cheesecake: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Turn the mixer to low and blend in the eggs, yolk, sour cream, vanilla extract, and flour one by one until fully combined and smooth. Pour the filling into the cooled crust.
• Add spoonfuls of the cooled raspberry sauce on top of the filling. Use a knife to gently swirl the sauce into the filling, creating a marbled effect.
• Bake for 30-35 minutes or until the cheesecake appears set on top and only slightly jiggly in the center. Turn the oven off, open the door a few inches, and leave the cheesecake to cool for 1 hour. Then, place on a wire rack and cool to room temperature before covering and chilling for at least 3 hours or overnight.
• Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 16 squares and serve. Enjoy!

Notes

• Use 1/4 cup of raspberry preserves to make the swirl on top instead of making the sauce from scratch.