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!
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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. And it's extra special with some raspberry whipped cream on top, too!
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 and Cornstarch: It helps set the cheesecake filling and to thicken the raspberry sauce, respectively.
- Lemon Juice: It brightens the berry flavor.
How to Make Raspberry Cheesecake Bars
Making these bars couldn’t be easier!
1. Make the crust. Combine the graham cracker crumbs, sugar, and melted butter. Press into a lined pan and bake for 10 minutes.
2. Prepare the raspberry sauce. Cook the raspberries, sugar, cornstarch, and lemon juice until thickened. Strain and cool.
3. Mix the filling. Beat the cream cheese, sugar, eggs, sour cream, vanilla, and flour until smooth.
4. Assemble the bars. Pour the filling into the crust. Swirl in spoonfuls of the raspberry sauce.
5. Bake the cheesecake. Bake at 325°F for 35-40 minutes until set. Cool at room temperature, then chill.
6. Chill thoroughly. Refrigerate for at least 3 hours before slicing and serving.
7. Slice and serve. Lift the bars out using a parchment overhang. Cut into 16 squares. Enjoy!
How to Double the Recipe:
Want to make this for a crowd? You totally can! You'll need a 9×13-inch baking dish and the following recipe adjustments:
- Use 2 cups of cracker crumbs and add 2 tablespoons of butter to the crust.
- Add an extra 8 ounces of cream cheese, 1/3 cup sugar, 1 egg, and 1 yolk to the filling.
- Bake in a 9×13-inch dish for 35-45 minutes.
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.
More Cheesecake Recipes You'll Adore
Lemon Cheesecake
Pumpkin Cheesecake Bars
Chocolate Chip Cheesecake
Strawberry Cheesecake Bars
Chocolate Chip Cheesecake Bars
Raspberry Cheesecake Bars
16
servings15
minutes45
minutes270
kcalThese raspberry cheesecake bars are nothing short of heavenly! Vanilla cheesecake is swirled with raspberry and baked on a graham cracker crust.
Ingredients
- Raspberry Swirl:
1 1/2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
- Crust:
1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
- Cheesecake Filling:
16 ounces full-fat cream cheese, softened to room temperature
2/3 cup granulated sugar
2 large eggs + 1 egg yolk
1/3 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Instructions
- Make the raspberry swirl: Combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir and mash the mixture until it starts to thicken, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool fully.
- Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter until crumbly and moist. Press the mixture firmly into the prepared pan. Bake for 8-10 minutes, then set aside to cool. Reduce the oven to 325°F.
- Make the cheesecake: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Turn the mixer to low and blend in the eggs, yolk, sour cream, vanilla extract, and flour one by one until fully combined and smooth. Pour the filling into the cooled crust.
- Add spoonfuls of the cooled raspberry sauce on top of the filling. Use a knife to gently swirl the sauce into the filling, creating a marbled effect.
- Bake for 30-35 minutes or until the cheesecake appears set on top and only slightly jiggly in the center. Turn the oven off, open the door a few inches, and leave the cheesecake to cool for 1 hour. Then, place on a wire rack and cool to room temperature before covering and chilling for at least 3 hours or overnight.
- Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 16 squares and serve. Enjoy!
Notes
- Use 1/4 cup of raspberry preserves to make the swirl on top instead of making the sauce from scratch.
17 Comments
Really easy and very delicious have made 3 times now in 1 month. Switch the second time to blackberries. So good no left overs.
Hi,I use to subscribe to your recipes and saved about a hundred. My phone wiped them all out. My husband’s favorite was “Cherries In The Snow”. Could you please email me the recipe, again? I would greatly appreciate it. And please add my name to your mailing list again so I can save all the recipes again. THANKS
Raspberries are my favorite berry! Cheesecake is one of my favorite desserts! The combo sounds so yummy.
I’ve made these a couple of times -they are just gobbled up. Thanks for posting.
Amazing,just finished making for the 3rd time. Thank you
I made the raspberry recipe for ladies luncheon and they were fabulous! Tonight, I am making the same recipe only I’m making it in the 13 9 inch pan and using lemon zest and lemon curd. I think it will be great. It takes a few steps and some cooling time, but it is really delicious!
I haven’t made this yet. Excited to try it!!
I made these with gluten free Graham crackers and Lactose free cream cheese, sour cream
for my wife and they are delicious.
I puréed the fresh raspberries in my food processor prior to cooking. Did not strain the seeds out. Perfect!
These are insanely good! Thanks for the recipe Kim💖
Hi Pat!
Thank you so much! So happy you enjoyed the recipe 🙂
I’m making this today for a bar I’ll be going to tomorrow, fingers crossed. If my calculations are right, using a 9×13 pan, I should basically double the ingredients due to square inches in the pan. Either way, that is what I’m doing and I’ll definitely let you know how it turns out. Thanks for this great recipe
Absolutely, Doug!
I don’t know if you saw it, but there’s actually a section with a heading titled “How to Double the Recipe.” It gives you exactly what you’d need to make it in a 9×13 dish. 🙂 Hope everyone loves them!
How long do I bake this if doubling the recipe? Thank you ! Making it for work.
Hi Annette!
You’ll need a 9×13-inch baking dish and the following recipe adjustments:
Use 2 cups of cracker crumbs and add 2 tablespoons of butter to the crust.
Add an extra 8 ounces of cream cheese, 1/3 cup sugar, 1 egg, and 1 yolk to the filling.
Bake in a 9×13-inch dish for 35-45 minutes.
Hope this helps!
Good day.
May I use already prepared frozen pureed seedless raspberries?
Hi Jade!
You can use prepared puree to save on time.
Thaw it, and use about 1/4-1/3 cup, depending on how much you want. The recipe as listed makes between 1/4 cup and 1/3 cup after straining.
Heat the puree with 1-2 tablespoons of granulated sugar, 1 teaspoon of cornstarch, and 1 teaspoon of lemon juice in a saucepan over medium heat until thick 🙂