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
Units
Scale
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.