Delicious and elegant raspberry cheesecake bars with a buttery graham cracker crust, creamy cheesecake filling, and a vibrant raspberry swirl.

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:

3/4 cup fresh or frozen raspberries

1 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch (optional)

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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.
Mix the graham cracker crumbs, sugar, and melted butter until combined, then press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes and let it cool slightly.
Prepare the raspberry sauce by heating raspberries, sugar, and lemon juice in a small saucepan over medium heat. Mash the berries and cook for 5–7 minutes until thickened, adding cornstarch if needed. Let it cool slightly.
Beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla, sour cream, and flour (if using) until just combined.
Pour the cheesecake filling over the cooled crust and smooth the top. Spoon small dollops of raspberry sauce over the surface and gently swirl with a knife or toothpick without overmixing.
Bake for 40–50 minutes, until the center is just set with a slight jiggle. Turn off the oven, crack the door, and let the bars cool inside for 30 minutes. Remove and let cool completely at room temperature.
Refrigerate the bars for at least 3 hours, preferably overnight, before slicing. Use a sharp, warm knife for clean edges.

You can use seedless raspberry jam as a shortcut.

Add white chocolate chips to the cheesecake batter for extra sweetness.

Swap raspberries for strawberries or blueberries for different flavors.

Add lemon zest to the cheesecake filling for a citrusy twist.

Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.