Oh my goodness, these raspberry cheesecake bars are pure bliss! I can’t stop making them.
The vanilla cheesecake layer is bursting with fresh raspberry swirls. And the buttery graham cracker crust is perfection!
Making these treats is a breeze, too. A little mixing, swirling, and, baking, and voila! The hardest part is waiting for them to chill before digging in. But trust me, they’re worth the wait!
Grab the recipe and get ready to fall in love with your new favorite dessert!
Why You’ll Love These Raspberry Cheesecake Bars
Every time I make this recipe, people rave about it! Here’s why:
- Easier Than Cheesecake: These bars are so much easier than cheesecake but deliver all the rich, indulgent flavor.
- Portable Treats: They’re the perfect portable dessert for picnics, potlucks, or just grabbing on the go.
- Easy to Switch Up: The recipe can be easily adapted to feature different berries, crusts, or mix-ins.
- Stunning Presentation: The colorful raspberry swirls contrasted against the creamy cheesecake make for an eye-catching dessert.
Ingredients
Here’s everything you need to make these cheesecake bars:
- Fresh or Frozen Raspberries: The star of the fruity swirl! Choose plump, juicy berries for maximum flavor impact.
- Graham Cracker Crumbs: The buttery, slightly sweet foundation. Crush ’em up for the perfect crumbly crust.
- Granulated Sugar: It adds just the right amount of sweetness.
- Unsalted Butter: It binds the crust together.
- Full-Fat Cream Cheese: The creamy, dreamy heart of the cheesecake!
- Large Eggs: They provide structure and richness.
- Sour Cream: It adds a subtle tang and creaminess.
- Vanilla Extract: A splash of vanilla makes everything better.
- All-Purpose Flour: It helps set the cheesecake filling.
- Cornstarch: To thicken the raspberry sauce.
- Lemon Juice: It brightens the berry flavor.
How to Make Raspberry Cheesecake Bars
Making these bars couldn’t be easier!
- Make the crust. Combine the graham cracker crumbs, sugar, and melted butter. Press into a lined pan and bake for 10 minutes.
- Prepare the raspberry sauce. Cook the raspberries, sugar, cornstarch, and lemon juice until thickened. Strain and cool.
- Mix the filling. Beat the cream cheese, sugar, eggs, sour cream, vanilla, and flour until smooth.
- Assemble the bars. Pour the filling into the crust. Swirl in spoonfuls of the raspberry sauce.
- Bake the cheesecake. Bake at 325°F for 35-40 minutes until set. Cool at room temperature, then chill.
- Chill thoroughly. Refrigerate for at least 3 hours before slicing and serving.
- Slice and serve. Lift the bars out using a parchment overhang. Cut into 16 squares. Enjoy!
Tips for the Best Raspberry Cheesecake Bars
Follow this advice for the very best bars:
- Room temperature is key. Keep the cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free cheesecake filling.
- Crack down on cracking! To avoid cracks, don’t overmix the batter (especially after adding eggs). Also, let the bars cool gradually at room temperature before refrigerating.
- Strain the sauce. For a smooth sauce, press the cooked raspberries through a fine mesh strainer to remove the seeds.
- Swirl gently. When swirling the raspberry sauce into the cheesecake, use a light hand and don’t over-swirl. Otherwise, the colors will muddle.
- Let them chill Refrigerate the bars for at least 3-4 hours, ideally overnight, before slicing to allow them to fully set.
- Keep things clean. For clean slices, use a large sharp knife cleaned with a damp cloth between each cut.
- Switch them up. Swap raspberries for other berries like strawberries or blueberries. Add lemon zest to the cheesecake batter for a bright citrus note. Use chocolate graham crackers or Oreos for the crust.
How to Store
Follow these tips to keep your cheesecake bars fresh:
To Store: Keep the bars covered in the refrigerator for up to 5 days. Store in an air-tight container to maintain freshness.
To Freeze: Place the bars on a baking sheet and freeze until solid, about 2 hours. Wrap tightly in plastic wrap and foil. Then, transfer to an air-tight container or freezer bag and store for up to 2-3 months.