Raspberry Cheesecake Bars

Raspberry Cheesecake Bars are the ultimate combination of creamy, tangy cheesecake and a buttery crust, topped with luscious raspberry swirls. These bars are a showstopper for holidays, dinner parties, or anytime you crave a decadent treat. They’re easier to make than a full cheesecake but just as satisfying, making them a perfect go-to dessert.

The first time I made Raspberry Cheesecake Bars, it was for a casual family get-together. I wanted something impressive yet simple to prepare, and these bars fit the bill perfectly. My husband took one bite and declared it his new favorite dessert! Now, they’re a staple at our gatherings, and my kids love helping swirl the raspberry topping. It’s a fun, delicious dessert that always gets rave reviews.

Why You’ll Love Raspberry Cheesecake Bars

•Simple Yet Elegant: Easy to make but with a presentation worthy of special occasions.

•Rich and Creamy: A smooth, luscious cheesecake layer that melts in your mouth.

•Tangy Raspberry Flavor: The perfect balance of sweet and tart in every bite.

•Customizable: Use other fruit toppings like strawberry or blueberry for variety.

Ingredients Notes For Raspberry Cheesecake Bars

•Graham Crackers: Forms the buttery base of the crust.

•Cream Cheese: Ensure it’s softened for a smooth, creamy filling.

•Raspberries: Fresh or frozen raspberries work well for the topping.

•Sugar: Sweetens both the cheesecake filling and raspberry topping.

•Eggs: Adds structure to the cheesecake layer.

•Vanilla Extract: Enhances the flavor of the filling.

•Butter: Binds the crust and adds richness.

Recipe Steps

1.Prepare the Crust:

•Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper.

•Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the prepared pan to form a crust. Bake for 10 minutes, then let cool.

2.Make the Cheesecake Filling:

•Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.

3.Create the Raspberry Swirl:

•In a small saucepan, combine raspberries, sugar, and a splash of lemon juice. Cook until the raspberries break down, then strain to remove seeds.

4.Assemble:

•Pour the cheesecake filling over the crust. Dollop the raspberry sauce on top and swirl with a knife for a marbled effect.

5.Bake:

•Bake for 35-40 minutes, or until the cheesecake is set. Let cool to room temperature, then refrigerate for at least 2 hours.

6.Slice and Serve:

•Cut into bars and garnish with fresh raspberries or powdered sugar if desired.

Storage Options

•Refrigerator: Store in an airtight container for up to 5 days.

•Freezer: Freeze individual bars wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.

Variations & Substitutions

•Fruit Swirl: Substitute raspberries with strawberries, blueberries, or blackberries.

•Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for the crust.

•Gluten-Free: Swap graham crackers for gluten-free cookies.

Frequently Asked Questions

Q: Can I use frozen raspberries?

Yes! Thaw them first and strain to remove excess liquid.

Q: How do I prevent cracks in the cheesecake?

Avoid overmixing the filling and ensure the cheesecake cools gradually after baking.

Q: Can I make these ahead of time?

Absolutely! They taste even better after chilling overnight, making them perfect for prepping in advance.

These Raspberry Cheesecake Bars are a guaranteed crowd-pleaser and will elevate any dessert table. 🍰✨

Raspberry Cheesecake Bars

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16 bars

Ingredients

 

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• ▢ For the Crust:
• ▢ 1 1/2 cups graham cracker crumbs about 10-12 crackers
• ▢ 1/3 cup granulated sugar
• ▢ 1/2 cup 1 stick unsalted butter, melted
• ▢ For the Cheesecake Filling:
• ▢ 16 oz 2 packages cream cheese, softened
• ▢ 3/4 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup sour cream
• ▢ 2 tablespoons all-purpose flour
• ▢ For the Raspberry Swirl:
• ▢ 1/2 cup raspberry preserves or jam
• ▢ 1 tablespoon water

Instructions

• Preheat Oven:
• Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
• Make the Crust:
• In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
• Prepare the Raspberry Swirl:
• In a small bowl, stir together the raspberry preserves and water until smooth. Set aside.
• Make the Cheesecake Filling:
• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract, sour cream, and flour until fully incorporated.
• Assemble the Bars:
• Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop small spoonfuls of the raspberry mixture on top of the filling, then use a toothpick or knife to swirl the raspberry mixture gently into the cheesecake.
• Bake:
• Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking as the cheesecake will firm up as it cools.
• Cool and Chill:
• Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
• Slice and Serve:
• Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and serve chilled.