Go Back
–+ servings
Raspberry Cheesecake Bars Recipe

Raspberry Cheesecake Bars

iamwinfred
These Raspberry Cheesecake Bars feature a buttery graham cracker crust, silky smooth cheesecake filling, and a vibrant homemade raspberry topping. They're the perfect make-ahead dessert that's easier than traditional cheesecake but just as impressive, with beautiful swirls of fresh raspberry throughout.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 bars
Calories 245 kcal

Equipment

  • 9x9-inch square baking pan
  • Parchment paper
  • Electric mixer hand or stand mixer
  • Mixing bowls medium and large
  • Small saucepan
  • Wooden spoon or potato masher
  • Rubber spatula
  • Wire cooling rack

Ingredients
  

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 180g or 10-12 crackers
  • 1/3 cup granulated sugar 67g
  • 6 tablespoons unsalted butter 85g, melted

For the Cheesecake Filling

  • 16 ounces cream cheese 454g, 2 blocks, softened to room temperature
  • 2/3 cup granulated sugar 133g
  • 2 large eggs room temperature
  • 1/3 cup sour cream 80g
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour 8g

For the Raspberry Topping

  • 2 cups fresh or frozen raspberries 250g
  • 1/3 cup granulated sugar 67g
  • 1 tablespoon fresh lemon juice 15ml
  • 1 tablespoon cornstarch 8g
  • 2 tablespoons water 30ml

Instructions
 

  • Preheat oven to 325°F (163°C). Line 9x9-inch pan with parchment paper, leaving 2-inch overhang on two sides for easy removal.
  • Mix graham cracker crumbs and sugar, then stir in melted butter until mixture resembles wet sand. Press firmly into pan bottom and bake for 10 minutes, then cool while preparing filling.
  • Whisk cornstarch and water until smooth. In saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch mixture. Crush berries, bring to boil, and cook 3-4 minutes until thickened. Cool to room temperature, then refrigerate.
  • Beat cream cheese on medium speed for 2-3 minutes until smooth. Add sugar and beat 1 minute. Add flour, sour cream, and vanilla, mixing on low. Add eggs one at a time, beating just until incorporated.
  • Pour filling over crust and spread evenly. Spoon half the cooled raspberry topping in dollops over filling, then swirl with knife or toothpick to create marbled effect.
  • Bake 35-40 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cool inside for 30 minutes.
  • Cool completely at room temperature for 1 hour. Spread remaining raspberry topping over surface, cover, and refrigerate at least 4 hours or overnight.
  • Lift bars from pan using parchment overhang. Cut into 16 squares with sharp knife, wiping blade between cuts for clean edges. Serve chilled.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for smooth, lump-free filling. Set ingredients out at least 1 hour before baking.
  • The tablespoon of flour helps stabilize the filling and prevents it from being too soft or weeping moisture.
  • Press the crust very firmly into the pan using the bottom of a measuring cup to ensure it doesn't crumble when cutting.
  • Make sure raspberry topping is completely cooled before adding to the filling to prevent sinking or making the filling runny.
  • Don't overbake - the center should still jiggle slightly when you gently shake the pan. It will firm up during chilling.
  • Frozen raspberries work perfectly. No need to thaw - just cook them a bit longer and expect slightly more liquid.
  • For cleanest cuts, run knife under hot water and dry it between each slice.
  • Store bars in airtight container in refrigerator for up to 5 days. They taste even better the next day.
  • To freeze, wrap individual bars in plastic wrap and store in freezer-safe container for up to 2 months. Thaw overnight in refrigerator.
  • Substitute blueberries, strawberries, or blackberries for raspberries. Adjust sugar to taste as some berries are sweeter.

Nutrition

Serving: 1barCalories: 245kcalCarbohydrates: 27gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 150mgPotassium: 85mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
Keyword cheesecake bars, easy cheesecake, make ahead dessert, raspberry cheesecake bars, raspberry dessert
Tried this recipe?Let us know how it was!