Raspberry Cheesecake Bars
I love how versatile these bars are. They work beautifully as a Valentine’s Day dessert when you want something romantic but not over-the-top, yet they’re just as welcome at casual gatherings, brunch tables, or cozy nights at home.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
- Measuring cups and spoons
- Food Processor or Blender
- Small Saucepan (Optional)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour in melted butter and stir until the mixture resembles wet sand.
- Press the crumbs firmly into the bottom of the pan in an even layer.
- Bake for 8–10 minutes until lightly golden. Let it cool while you prepare the filling.
- Pro tip: Press the crumbs tightly using the back of a spoon or a small cup—this prevents a crumbly crust later.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth using a hand or stand mixer.
- Add sugar and continue mixing until fully incorporated and creamy.
- Beat in the eggs one at a time, making sure each is fully combined before adding the next.
- Stir in vanilla extract and sour cream until smooth.
- Pro tip: Scrape the sides of the bowl as you go to avoid lumps and ensure a silky filling.
Step 3: Prepare the Raspberry Swirl
- In a small bowl or blender, combine raspberries, sugar, and lemon juice.
- Mash or blend until smooth. If you prefer a few small chunks, pulse lightly instead of fully blending.
- Optional: Strain the mixture through a fine mesh sieve to remove seeds for an ultra-smooth swirl.
Step 4: Assemble the Bars
- Pour the cheesecake filling evenly over the cooled crust.
- Drop spoonfuls of raspberry puree across the top of the filling.
- Use a knife or skewer to gently swirl the raspberries into the cheesecake—don’t overmix; you want beautiful streaks.
- Pro tip: Swirl in a figure-eight or circular motion for a professional-looking marbled effect.
Step 5: Bake the Bars
- Bake at 350°F (175°C) for 30–35 minutes, until the edges are set and the center slightly jiggles.
- Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Pro tip: Chilling is key! It allows the bars to firm up and makes slicing neat, clean squares.
Step 6: Slice and Serve
- Lift the bars from the pan using the parchment overhang.
- Use a sharp knife, wiping it clean between cuts, to slice into squares.
- Serve chilled and enjoy your creamy, fruity dessert!
Notes
Nutritional Value (Per Bar – Approximate)
- Calories: 280–320 kcal
- Carbohydrates: 28–32 g
- Protein: 5–6 g
- Fat: 18–20 g
- Saturated Fat: 10–12 g
- Sugar: 18–22 g
- Fiber: 1–2 g
- Sodium: 180–220 mg