Name: Heavenly Raspberry Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup raspberry puree (fresh or frozen raspberries blended); 2 tablespoons sugar (for raspberry topping)

These dreamy raspberry cheesecake bars are the perfect combination of creamy and tart, featuring a buttery crust and a vibrant raspberry swirl. The smooth and silky cheesecake filling pairs beautifully with the tangy fruit topping, making each bite feel like pure bliss. Whether I’m serving them at a gathering or enjoying them as an afternoon treat, they always hit the spot!

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup raspberry puree (fresh or frozen raspberries blended)

2 tablespoons sugar (for raspberry topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper or lightly grease it.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and the mixture holds together when pressed. Press the mixture into the bottom of the prepared dish to form an even crust.

In a separate large bowl, beat the cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.

Pour the cream cheese mixture over the crust in the baking dish and smooth the top with a spatula.

In a small bowl, mix the raspberry puree with 2 tablespoons of sugar. Drop spoonfuls of the raspberry mixture over the cheesecake filling, then use a knife or skewer to swirl the raspberry into the cheesecake.

Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the bars cool in the oven for 1 hour with the door slightly ajar.

Once cooled, refrigerate the cheesecake bars for at least 3 hours, or until fully chilled.

Cut into squares and serve. Enjoy these decadent treats!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 4 hours (including cooling time)

Servings: 9 servings

Variations

Berry Swirl: Instead of just raspberry, I sometimes mix in a combination of berries like strawberries, blueberries, or blackberries for a mixed berry swirl. It adds even more flavor and color to the bars.

Crust Variations: If I’m in the mood for something different, I use crushed chocolate cookies instead of graham crackers for a chocolatey twist.

Topping Ideas: To add extra flair, I like to top the cheesecake bars with a dollop of whipped cream or a sprinkle of chopped nuts like almonds or pecans.

Storage/Reheating

Storage: I keep these cheesecake bars stored in an airtight container in the refrigerator for up to 5 days. They stay fresh and delicious!

Freezing: If I want to keep them for a longer time, I freeze them. I simply wrap the bars in plastic wrap and store them in a freezer-safe container. When I’m ready to enjoy them, I thaw them in the fridge overnight.

Reheating: These bars are best served chilled, so I usually don’t reheat them. However, if I want to enjoy them a little warmer, I let them sit at room temperature for 10-15 minutes before serving.

FAQs

Can I make this recipe ahead of time?

Yes, I often make these bars a day or two in advance. They actually taste better after they’ve had some time to chill in the fridge, so making them ahead of time is a great option.

Can I use frozen raspberries for the puree?

Absolutely! I usually use frozen raspberries, and they work just as well. Simply thaw and blend them before adding the sugar for the raspberry swirl.

How do I prevent the cheesecake from cracking?

I let the cheesecake bars cool slowly in the oven with the door slightly ajar, which helps prevent cracking. It’s important not to open the oven door too early, as the sudden temperature change can cause cracks.

Can I make these bars gluten-free?

Yes, I can easily make these cheesecake bars gluten-free by using gluten-free graham cracker crumbs for the crust. Just double-check the labels on your ingredients to ensure everything is gluten-free.

Can I substitute the sour cream in the filling?

If I don’t have sour cream on hand, I’ve used Greek yogurt as a substitute, and it works just fine. It still gives the cheesecake filling a nice creamy texture with a bit of tanginess.

Conclusion

These heavenly raspberry cheesecake bars are an absolute treat—perfect for any occasion! The creamy, dreamy filling paired with the tangy raspberry swirl creates a dessert that’s sure to please everyone. Whether I’m serving them at a party or just indulging in a sweet moment at home, they never disappoint. Give this recipe a try, and I’m sure it’ll become one of your go-to desserts too!

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