Description
Delight in these luscious Raspberry Cheesecake Bars featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and a vibrant raspberry swirl. Perfectly baked to a smooth, slightly jiggly finish and chilled to creamy perfection, these bars make an elegant dessert for any occasion.
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 the oven to 325°F (165°C). Grease or line an 8×8-inch baking pan with parchment paper. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until mixture resembles wet sand. Press this evenly into the bottom of the prepared pan. Bake for 8-10 minutes until golden. Remove from the oven and let it cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add vanilla extract, then incorporate eggs one at a time, beating well after each addition. Mix in the sour cream and flour until fully combined and smooth.
- Prepare the raspberry swirl: In a small saucepan over medium heat, combine fresh raspberries, 2 tablespoons sugar, and lemon juice. Cook for about 5 minutes, mashing the berries to release juices until a thick sauce forms. Optionally, strain the sauce through a fine mesh sieve to remove seeds for a smoother texture.
- Create the swirl: Pour the cheesecake filling over the cooled crust and spread evenly. Spoon the raspberry sauce over the cheesecake filling in dollops. Using a knife or skewer, gently swirl the sauce through the filling to create a marbled effect without fully mixing it in.
- Bake the bars: Bake in the preheated oven for 30-35 minutes, until the center is set but still slightly jiggly when gently shaken. Turn off the oven and crack the door open, leaving the bars inside to cool gradually for 1 hour. This helps prevent cracking.
- Chill and serve: After cooling, transfer the bars to the refrigerator and chill for at least 3-4 hours, ideally overnight, to set fully. Once chilled, cut into 9 squares. For an extra fresh touch, top with additional fresh raspberries before serving.
Notes
- The sour cream adds creaminess and helps keep the cheesecake moist.
- Straining the raspberry sauce removes seeds for a smooth swirl, but it is optional based on texture preference.
- Allow the bars to cool gradually in the oven to prevent cracking on the surface.
- Chilling overnight enhances the texture and flavor melding.
- You can substitute cornstarch for flour if preferred for thickening the filling.
