Description
These Heavenly Raspberry Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, luscious cheesecake filling studded with fresh raspberries. Swirled with optional raspberry jam for an extra berry burst, these bars are perfect for a delightful summer dessert. Easy to make and irresistibly rich, they are sure to satisfy your sweet cravings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup fresh or frozen raspberries
- 2 tablespoons raspberry jam (optional, for swirling)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to make removing the bars easier once baked.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Firmly press this mixture into the bottom of the prepared pan to create an even crust. Bake the crust for 8–10 minutes, then remove from oven and let it cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the vanilla extract, sour cream, and flour, mixing just until combined to avoid overmixing.
- Add Raspberries and Pour Filling: Gently fold in the raspberries to the cheesecake mixture, being careful not to break them up too much. Pour this filling evenly over the slightly cooled crust in the baking pan.
- Optional Raspberry Jam Swirl: Drop small spoonfuls of raspberry jam on top of the filling. Using a knife, gently swirl the jam into the filling to create a marbled effect.
- Bake the Bars: Place the pan in the oven and bake for 35–40 minutes, or until the center is mostly set but still slightly jiggly when you gently shake the pan.
- Cooling and Chilling: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to allow the bars to fully set before slicing.
- Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 12 equal bars and serve chilled for the best texture and flavor.
Notes
- Use frozen raspberries straight from the freezer; no need to thaw.
- For a richer flavor, substitute Greek yogurt for the sour cream.
- Store cheesecake bars in the refrigerator for up to 5 days.
- For longer storage, freeze the bars; thaw before serving.
