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Raspberry Cheesecake Bars

These delightful Raspberry Cheesecake Bars offer the creamy goodness of cheesecake paired with the tart sweetness of fresh raspberries, making them a perfect treat for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ¾ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
For the cheesecake filling
  • 2 packages cream cheese, softened (8 oz each)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh raspberries (or frozen if that's what you have on hand)
For the raspberry swirl
  • 1 cup raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 9x9-inch baking dish with parchment paper or spray it with nonstick cooking spray.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the baking dish to form the crust and bake for 8-10 minutes until golden brown.
  3. In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add sugar, blend until incorporated, then add eggs one at a time, mixing well after each addition, and stir in vanilla.
  4. In another bowl, mash the raspberries with sugar and lemon juice to create a vibrant raspberry sauce.
Baking
  1. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry mixture on top and gently swirl it with a fork or knife.
  2. Bake in the preheated oven for 30 minutes, or until the edges are firm but the center has a slight jiggle. Let it cool at room temperature for about 30 minutes.
  3. Refrigerate for at least 2 hours before cutting into squares.

Notes

Allow cream cheese and eggs to sit at room temperature for about 30 minutes before using. Store leftovers in an airtight container in the fridge for about a week. These bars can also be frozen for up to three months.