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Raspberry Cheesecake Bars

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These Raspberry Cheesecake Bars are a deliciously creamy dessert with a buttery graham cracker crust, smooth cheesecake filling, and a swirl of fresh raspberry sauce.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tbsp granulated sugar (for raspberry sauce)
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a saucepan over medium heat, combine raspberries, 2 tbsp sugar, and lemon juice. Cook until raspberries break down and the mixture thickens. Strain to remove seeds, if desired. Let cool.
  4. In a large bowl, beat cream cheese until smooth. Add 2/3 cup sugar and mix until creamy. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined.
  5. Pour cheesecake batter over the cooled crust. Spoon raspberry sauce over the top and swirl with a toothpick or knife.
  6. Bake for 35–40 minutes or until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours or overnight.
  7. Lift bars from the pan using parchment overhang. Slice and serve chilled.

Notes

  • Use full-fat cream cheese for the best texture.
  • You can substitute raspberry preserves if fresh raspberries are unavailable.
  • Chill completely before slicing to ensure clean cuts.

Nutrition

Keywords: raspberry cheesecake bars, cheesecake squares, raspberry dessert, easy cheesecake

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