Name: Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: PT-491905H19M54S
Total time: PT-491905H19M54S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or digestive biscuits); 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 16 oz (2 blocks) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream or plain Greek yogurt; 2 tbsp all-purpose flour (optional); 3/4 cup fresh or frozen raspberries; 1 tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch (optional)

I make these raspberry cheesecake bars when I want a dessert that feels elegant but is still easy to prepare. The creamy cheesecake layer pairs beautifully with a buttery graham cracker crust and a vibrant raspberry swirl. I love how each bite balances sweetness with a slight tang from the berries.

Ingredients

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

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuits)

1/4 cup granulated sugar

6 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream or plain Greek yogurt

2 tbsp all-purpose flour (optional)

For the Raspberry Swirl:

1 tbsp sugar

3/4 cup fresh or frozen raspberries

1 tsp lemon juice

1 tsp cornstarch (optional)

Directions

I preheat the oven to 325°F (160°C) and line an 8×8 or 9×9 inch pan with parchment paper, leaving an overhang for easy removal.

Next I mix the graham cracker crumbs, sugar, and melted butter until combined, then press the mixture firmly into the bottom of the pan. I bake it for 8–10 minutes and let it cool slightly.

Then I prepare the raspberry sauce by heating raspberries, sugar, and lemon juice in a small saucepan over medium heat. I mash the berries and cook for 5–7 minutes until thickened, adding cornstarch if needed. Then I let it cool slightly.

Next I beat the cream cheese and sugar until smooth and fluffy. I add the eggs one at a time, mixing well after each addition. Then I mix in the vanilla, sour cream, and flour (if using) until just combined.

I pour the cheesecake filling over the cooled crust and smooth the top. I spoon small dollops of raspberry sauce over the surface and gently swirl with a knife or toothpick without overmixing.

After that I bake for 40–50 minutes, until the center is just set with a slight jiggle. I turn off the oven, crack the door, and let the bars cool inside for 30 minutes. Then I remove them and let them cool completely at room temperature.

I refrigerate the bars for at least 3 hours, preferably overnight, before slicing. I use a sharp, warm knife for clean edges.

Servings and timing

Servings: 16 bars

Prep Time: 20 minutes

Bake Time: 45–50 minutes

Chill Time: 3+ hours (or overnight)

Total Time: About 4 hours including chilling

Variations

I sometimes use seedless raspberry jam as a shortcut when I want to save time. I also like adding white chocolate chips into the cheesecake batter for a sweeter twist. When I want a different flavor profile, I swap raspberries for strawberries or blueberries. For a citrus touch, I mix a little lemon zest into the cheesecake filling.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I wrap them tightly and freeze them for up to 1 month. When I want to serve frozen bars, I let them thaw overnight in the refrigerator. I prefer enjoying them chilled, so I don’t usually reheat them.

FAQs

Can I use frozen raspberries?

I use frozen raspberries often, and they work just as well as fresh ones. I don’t even need to thaw them before cooking the sauce.

How do I prevent cracks in the cheesecake layer?

I avoid overmixing the batter and let the bars cool gradually in the oven with the door slightly open. That slow cooling helps prevent cracks.

Can I make these bars ahead of time?

I often make them a day in advance because they need several hours to chill. I find they taste even better the next day.

Do I have to use flour in the filling?

I sometimes skip the flour if I want an extra creamy texture. The flour simply adds a bit more structure.

How do I get clean slices?

I use a sharp knife dipped in warm water and wipe it clean between each cut. This gives me neat, bakery-style edges.

Conclusion

I love making these raspberry cheesecake bars whenever I need a dessert that feels special without being complicated. The creamy filling, buttery crust, and bright raspberry swirl come together perfectly. Once I chill and slice them, I always end up with a dessert that looks beautiful and tastes even better.

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