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Raspberry Cheesecake Bars: A Dreamy, Swirled Delight for Beginners

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There’s something magical about the combination of tangy raspberries and creamy cheesecake, especially when nestled on a buttery graham cracker crust. Raspberry Cheesecake Bars are a perfect treat for anyone looking to impress with a homemade dessert that looks fancy but is surprisingly easy to make. I remember the first time I made these bars for a family gathering—there was something so satisfying about swirling the raspberry jam into the smooth cheesecake batter, watching it transform into a work of art. The best part? They were a hit! Whether you’re a beginner in the kitchen or a seasoned baker, this recipe guarantees delicious results with minimal effort.

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Raspberry Cheesecake Bars: A Dreamy, Swirled Delight for Beginners

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Creamy, dreamy, and bursting with raspberry goodness! 🍓✨ These Raspberry Cheesecake Bars are the perfect mix of tangy raspberries and rich, velvety cheesecake on a buttery crust. 😍 Easy enough for beginners and fancy enough to impress, they’re a must-try for any dessert lover! Perfect for parties, tea time, or just a sweet treat for yourself! Who’s ready for a bite? 🍰💕 #RaspberryCheesecake #SweetAndTangy #EasyBaking #CheesecakeLover #BerryGood #HomemadeDesserts #PerfectlySwirled #BiteSizedPerfection #BakingForBeginners #DessertGoals

  • Total Time: 1 hour 5 minutes
  • Yield: 16 bars 1x

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 1012 crackers)
  • ⅓ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour

For the Raspberry Swirl:

  • ½ cup raspberry preserves or jam
  • 1 tablespoon water

Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (163°C).
  • Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Crust

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Stir until the mixture resembles wet sand and is evenly combined.
  • Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass to pack it down evenly.
  • Bake for 10 minutes, then remove from the oven and allow to cool slightly.

3. Prepare the Raspberry Swirl

  • In a small bowl, mix the raspberry preserves and water until smooth. Set aside.
  • If your jam is too thick, microwave it for a few seconds to make it easier to swirl.

4. Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. A handheld or stand mixer works best for this.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla extract, sour cream, and flour until fully incorporated. The batter should be thick and smooth.

5. Assemble the Cheesecake Bars

  • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
  • Drop small spoonfuls of the raspberry mixture on top of the filling.
  • Use a toothpick or a butter knife to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect. Be careful not to overmix—the goal is to create defined swirls rather than blending the colors completely.

6. Bake

  • Place the pan in the preheated oven and bake for 40-45 minutes.
  • The cheesecake should be set around the edges but slightly jiggly in the center. Avoid overbaking, as it will continue to firm up as it cools.

7. Cool and Chill

  • Let the cheesecake bars cool to room temperature before transferring them to the refrigerator.
  • Refrigerate for at least 2 hours, or until fully chilled. This step is crucial as it allows the flavors to meld and the texture to firm up.

8. Slice and Serve

  • Use the parchment paper overhang to lift the bars out of the pan.
  • Place on a cutting board and slice into 16 squares.
  • Serve chilled and enjoy!

Notes

  • Preventing Cracks: Avoid overmixing the batter once the eggs are added, as this can introduce too much air and cause cracks during baking.
  • Cutting Clean Slices: Use a sharp knife dipped in warm water and wiped clean between cuts for neat, professional-looking bars.
  • Avoiding a Soggy Crust: Be sure to bake the crust before adding the filling—this step helps create a sturdy base that holds up well when sliced.
  • Checking for Doneness: The cheesecake is done when the edges are firm, but the center still has a slight jiggle when you gently shake the pan.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

What makes these Raspberry Cheesecake Bars beginner-friendly? First, they don’t require any special baking techniques or equipment. Unlike traditional cheesecake, which can be intimidating with its water bath and risk of cracking, these bars bake easily in a square pan. The steps are straightforward, and the ingredients are simple, many of which you may already have in your kitchen. Plus, the raspberry swirl adds a touch of elegance without any extra effort. Whether you’re making these for a party, a holiday, or just because, these bars are sure to satisfy your sweet tooth while giving you a confidence boost in the kitchen.

Ingredients and Preparation

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10-12 crackers)
  • ⅓ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour

For the Raspberry Swirl:

  • ½ cup raspberry preserves or jam
  • 1 tablespoon water

Ingredient Substitutions and Alternatives

  • Graham cracker crumbs – If you don’t have graham crackers, you can substitute crushed digestive biscuits or vanilla wafers.
  • Sour cream – Greek yogurt works well as a substitute if you don’t have sour cream on hand.
  • Raspberry preserves – Fresh raspberry puree can be used instead of jam for a more natural flavor. Simply mash fresh raspberries with a bit of sugar and strain out the seeds.
  • All-purpose flour – A small amount of cornstarch (1 tablespoon) can replace the flour to help stabilize the cheesecake.

Step-by-Step Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (163°C).
  • Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Crust

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Stir until the mixture resembles wet sand and is evenly combined.
  • Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass to pack it down evenly.
  • Bake for 10 minutes, then remove from the oven and allow to cool slightly.

3. Prepare the Raspberry Swirl

  • In a small bowl, mix the raspberry preserves and water until smooth. Set aside.
  • If your jam is too thick, microwave it for a few seconds to make it easier to swirl.

4. Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. A handheld or stand mixer works best for this.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla extract, sour cream, and flour until fully incorporated. The batter should be thick and smooth.

5. Assemble the Cheesecake Bars

  • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
  • Drop small spoonfuls of the raspberry mixture on top of the filling.
  • Use a toothpick or a butter knife to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect. Be careful not to overmix—the goal is to create defined swirls rather than blending the colors completely.

6. Bake

  • Place the pan in the preheated oven and bake for 40-45 minutes.
  • The cheesecake should be set around the edges but slightly jiggly in the center. Avoid overbaking, as it will continue to firm up as it cools.

7. Cool and Chill

  • Let the cheesecake bars cool to room temperature before transferring them to the refrigerator.
  • Refrigerate for at least 2 hours, or until fully chilled. This step is crucial as it allows the flavors to meld and the texture to firm up.

8. Slice and Serve

  • Use the parchment paper overhang to lift the bars out of the pan.
  • Place on a cutting board and slice into 16 squares.
  • Serve chilled and enjoy!

Beginner Tips and Notes

  • Preventing Cracks: Avoid overmixing the batter once the eggs are added, as this can introduce too much air and cause cracks during baking.
  • Cutting Clean Slices: Use a sharp knife dipped in warm water and wiped clean between cuts for neat, professional-looking bars.
  • Avoiding a Soggy Crust: Be sure to bake the crust before adding the filling—this step helps create a sturdy base that holds up well when sliced.
  • Checking for Doneness: The cheesecake is done when the edges are firm, but the center still has a slight jiggle when you gently shake the pan.

Serving Suggestions

These Raspberry Cheesecake Bars are perfect on their own, but you can elevate them with a few extra touches:

  • Whipped cream – A dollop of freshly whipped cream adds an airy contrast to the rich cheesecake.
  • Fresh berries – Garnish with fresh raspberries or a mix of berries for added freshness.
  • Chocolate drizzle – A drizzle of melted white or dark chocolate complements the tangy raspberry flavor beautifully.
  • Dusting of powdered sugar – Lightly sprinkle powdered sugar over the bars for an elegant finish.

Storage and Make-Ahead Tips

  • Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing: These bars freeze well! Wrap individual bars in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
  • Make-ahead tip: You can prepare these a day in advance and let them chill overnight for the best texture and flavor.

Final Thoughts

Making Raspberry Cheesecake Bars is a rewarding experience that results in a dessert that’s both visually stunning and irresistibly delicious. The creamy cheesecake, buttery crust, and sweet-tart raspberry swirls create a perfect balance of flavors and textures. If you’ve been hesitant to try homemade cheesecake, this recipe is a great starting point—it’s easy, approachable, and guaranteed to impress.

Now, it’s your turn! Have you tried making cheesecake bars before? What’s your favorite cheesecake topping? Share your thoughts in the comments below, and don’t forget to tag me in your creations. Happy baking!

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