Description
These raspberry swirl cheesecake bars are rich, creamy, and perfectly sweet with a bright raspberry ripple throughout. Made in a simple bar form, they’re easier than traditional cheesecake and perfect for parties, holidays, or make-ahead desserts.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Raspberry Swirl
- ¾ cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions
- Prepare Oven and Pan: Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the prepared baking pan to form an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes until set. Remove from oven and set aside to cool slightly.
- Prepare Raspberry Sauce: In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice, stirring occasionally until the raspberries break down and the mixture thickens slightly, about 5–7 minutes. Strain the sauce through a fine sieve to remove seeds if desired, then let cool completely.
- Mix Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing just until each is incorporated. Stir in vanilla extract and sour cream until the batter is smooth.
- Assemble Bars: Pour the cheesecake filling over the baked crust, spreading evenly. Spoon the cooled raspberry sauce on top of the filling, then gently swirl it through the batter using a knife to create a marbled effect.
- Bake Cheesecake Bars: Bake in the oven for 35–40 minutes, or until the center is mostly set but still slightly jiggly. Avoid overbaking to keep the texture creamy.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours to fully set before slicing.
- Serve: Once chilled, slice into 9 to 12 bars. For clean cuts, wipe the knife between slices.
Notes
- For clean slices, wipe knife between cuts to maintain neat edges.
- Bars taste best when fully chilled after refrigeration.
- Frozen raspberries work perfectly fine in the raspberry sauce.
- Can be prepared up to 1 day in advance and kept refrigerated.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
