Description
Heavenly Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling swirled with a vibrant raspberry sauce. Perfectly baked for a luscious dessert that’s easy to slice and serve.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined, then press firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool slightly.
- Make the raspberry sauce: In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook for 5 to 7 minutes, stirring gently until the mixture thickens. Remove from heat and allow to cool.
- Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined. Then mix in the vanilla extract and sour cream until fully incorporated.
- Assemble and swirl: Pour the cheesecake batter evenly over the cooled crust. Spoon the raspberry mixture over the top and gently swirl it into the batter using a knife for a marbled effect.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set but still slightly jiggly. Remove from the oven and cool completely at room temperature.
- Chill and serve: Refrigerate the cheesecake bars for at least 3 hours to set thoroughly. Use the parchment overhang to lift the bars out of the pan, then slice into 9 bars. For clean slices, wipe the knife between cuts.
Notes
- For clean slices, wipe the knife between cuts.
- These bars can be prepared a day ahead and stored refrigerated.
- You can substitute blueberries or strawberries for raspberries.
