Introduction
Indulge in these Raspberry Cheesecake Bars, a delightful blend of creamy cheesecake, tangy raspberries, and a buttery graham cracker crust. These bars are the perfect balance of rich and refreshing flavors, making them an irresistible treat for any occasion. Whether you’re hosting a party or craving a sweet snack, these cheesecake bars are sure to impress!
Why You’ll Love This Recipe
✔️ Creamy & Tangy – Perfect combination of smooth cheesecake and vibrant raspberries.
✔️ Easy to Make – Simple steps for a decadent homemade dessert.
✔️ Perfect for Any Occasion – Great for parties, holidays, or a casual treat.
✔️ Make Ahead Friendly – Stores well in the fridge for a convenient dessert.
✔️ Customizable – Swap raspberries for strawberries, blueberries, or a mix of berries!
Equipment Needed
- 9×9-inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups & spoons
- Parchment paper
Ingredients (Makes 12 Bars)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 cup fresh raspberries
For the Raspberry Swirl:
- ½ cup raspberry preserves or jam
- 1 tbsp water
Nutritional Information (Per Serving, Approximate)
- Calories: 280 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fats: 16g
- Sugar: 18g
- Fiber: 1g
Step by Step Instructions
Total Time: 4 Hours (Including Chill Time)
Prep Time: 15 minutes
Bake Time: 35 minutes
Chill Time: 3 hours
1. Prepare the Crust
- Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let it cool.
2. Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour the cheesecake batter over the cooled crust and spread evenly.
3. Swirl in the Raspberry Topping
- Mix raspberry preserves with water until smooth. Drop spoonfuls over the cheesecake batter.
- Use a toothpick or knife to swirl the raspberry mixture into the cheesecake.
4. Bake & Chill
- Bake for 35 minutes, or until the center is set but slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 3 hours before slicing.
Tips for the Best Raspberry Cheesecake Bars
Use Fresh Raspberries – For the best flavor and natural tartness.
Chill Completely – This helps the bars set and enhances the flavor.
Use a Sharp Knife – Wipe with a warm, damp cloth between cuts for clean slices.
Don’t Overmix – Overbeating the batter can introduce too much air, causing cracks.
Serving Suggestions
With Whipped Cream – A light topping to complement the rich cheesecake.
With Coffee or Tea – Perfect for a cozy dessert moment.
Drizzle with Chocolate – For a decadent twist!
Frequently Asked Questions (FAQs)
Q: Can I use frozen raspberries?
A: Yes! Thaw and drain them before adding to prevent excess moisture.
Q: Can I make these ahead of time?
A: Absolutely! These bars keep well in the fridge for up to 5 days.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Conclusion
These Raspberry Cheesecake Bars are creamy, tangy, and perfectly sweet with a buttery graham cracker crust. Whether you’re making them for a special occasion or just to treat yourself, they’re an easy and delicious way to enjoy cheesecake in a bite sized form. Make a batch today and enjoy every creamy, raspberry swirled bite!