Description
These Delicious Raspberry Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, rich cheesecake filling swirled with a vibrant homemade raspberry sauce. Perfectly balanced between sweet and tangy, these bars make a delightful dessert for any occasion and are easy to prepare with simple ingredients.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
Cheesecake Filling
- 24 ounces (680g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, ¼ cup sugar, and salt in a bowl. Press the mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake the crust for 8-10 minutes until it turns golden brown. Remove from the oven and allow it to cool completely.
- Make the raspberry sauce: In a small saucepan, combine raspberries, 2 tablespoons sugar, lemon juice, and cornstarch. Cook over medium heat, stirring continuously until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup sugar while continuing to mix until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in vanilla extract and sour cream until evenly combined.
- Assemble and bake: Pour the cheesecake filling evenly over the cooled crust. Spoon dollops of the raspberry sauce onto the filling and gently swirl with a knife or skewer to create a marbled effect. Bake for 30-35 minutes until the edges are set and the center is just slightly jiggly.
- Cool and chill: After baking, let the bars cool in the oven with the door slightly open for about an hour to prevent cracking. Then allow them to reach room temperature before refrigerating for at least 4 hours or overnight to fully set and develop flavor.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling.
- Swirling the raspberry sauce gently prevents it from dominating the cheesecake, allowing for a balanced marbled appearance.
- Chilling the bars overnight enhances the texture and flavor.
- You can substitute frozen raspberries if fresh are unavailable—just thaw them before cooking.
- Store any leftovers covered in the refrigerator for up to 4 days.
