These Heavenly Raspberry Cheesecake Bars are a luscious blend of creamy cheesecake, a buttery crust, and a sweet-tart raspberry swirl. Perfect for dessert lovers, these bars are as beautiful as they are delicious, making them a crowd-pleaser at any gathering.
Why You’ll Love This Recipe
- Decadent Layers: A rich cheesecake layer topped with vibrant raspberry sauce.
- Versatile: Ideal for holidays, birthdays, or just a sweet treat for yourself.
- Easy to Make: Straightforward steps ensure even beginners can nail this dessert.
- Portable: Perfect for parties and picnics, these bars are easy to slice and serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cream cheese, softened
- Sour cream
- Vanilla extract
- Eggs
- Fresh raspberries
- Lemon juice
- Powdered sugar
Directions
- Preheat and Prep: Preheat your oven to 325°F (160°C). Line a baking dish with parchment paper.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 10 minutes and let cool.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs, mixing until combined. Pour the mixture over the cooled crust.
- Make the Raspberry Swirl: Blend raspberries, powdered sugar, and lemon juice until smooth. Strain to remove seeds. Drop spoonfuls of the raspberry mixture onto the cheesecake filling and swirl with a knife.
- Bake: Bake for 40-45 minutes or until the center is just set.
- Cool and Chill: Allow the bars to cool completely before refrigerating for at least 3 hours.
- Slice and Serve: Once chilled, slice into bars and enjoy!
Servings and Timing
- Servings: 12-16 bars, depending on the cut size.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Chill Time: 3 hours
Variations
- Berry Bliss: Use mixed berries instead of just raspberries for a colorful twist.
- Gluten-Free: Swap the graham crackers with gluten-free options.
- Citrus Zest: Add lemon or orange zest to the cheesecake layer for an extra citrus kick.
- Chocolate Raspberry: Drizzle melted chocolate over the bars for added decadence.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap bars individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: These bars are best enjoyed chilled and do not require reheating.
FAQs
1. Can I use frozen raspberries?
Yes, thaw them first and strain any excess liquid before blending.
2. Can I make this recipe ahead of time?
Absolutely! These bars can be made up to 2 days in advance and stored in the refrigerator.
3. How do I prevent cracks in the cheesecake?
Ensure ingredients are at room temperature, and avoid overmixing the batter.
4. What if I don’t have a food processor for the raspberry puree?
You can mash the raspberries with a fork and strain the seeds for a similar effect.
5. Can I substitute cream cheese with a lower-fat option?
Yes, but the texture might be slightly less creamy. Full-fat cream cheese is recommended for the best results.
6. Can I add a topping?
Yes, fresh raspberries or a dollop of whipped cream make great toppings.
7. Can I use another fruit?
Sure! Blueberries, strawberries, or blackberries work beautifully.
8. Why does the crust fall apart when cutting?
Make sure the crust is firmly packed and completely cool before adding the filling.
9. What’s the best way to slice these bars neatly?
Use a sharp knife dipped in hot water and wiped clean between cuts.
10. Can I double the recipe?
Yes, simply use a larger baking dish and adjust the baking time slightly.
Conclusion
Heavenly Raspberry Cheesecake Bars are the perfect combination of creamy, tangy, and sweet. With their stunning swirls and irresistible flavor, they’re sure to be a hit at any occasion. Whip up a batch today and treat yourself to a slice of dessert bliss!
Print
Heavenly Raspberry Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Cheesecake Bars are a divine combination of creamy cheesecake, buttery crust, and a tangy raspberry swirl. Perfect for parties, potlucks, or a sweet treat at home, they’re as stunning to look at as they are delicious.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Raspberry Swirl:
- 1/2 cup raspberry jam
- 1 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper.
- Bake for 8–10 minutes, then let it cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Prepare the Raspberry Swirl:
- In a small bowl, mix the raspberry jam and water until smooth.
- Assemble the Bars:
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Drop small dollops of the raspberry mixture on top of the cheesecake layer.
- Use a toothpick or skewer to gently swirl the raspberry mixture into the cheesecake.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until the edges are set, and the center is slightly jiggly.
- Remove from the oven and let cool completely before refrigerating for at least 3 hours.
- Serve:
- Slice into bars and serve chilled.
Notes
- You can substitute raspberry jam with fresh raspberry puree for a more natural flavor.
- For clean slices, wipe the knife with a warm, damp cloth between cuts.
- Store in an airtight container in the refrigerator for up to 5 days.