Name: Raspberry Swirl Cheesecake Bars
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups Graham cracker crumbs; 6 tbsp Unsalted butter, melted; 2 tbsp Granulated sugar (for crust); 1 cup Fresh raspberries; 1 tbsp Granulated sugar (for sauce); 1 tsp Lemon juice; 16 oz Cream cheese, softened; 0.5 cup Granulated sugar (for filling); 2 Large eggs; 1 tsp Vanilla extract; 0.25 cup Sour cream

"These creamy cheesecake bars feature a vibrant, homemade raspberry sauce swirled into a rich cream cheese filling on a buttery graham cracker base. They offer the perfect balance of tangy fruit and velvety smooth cheesecake in every bite."

Ingredients

Qty	Item
1.5 cups 180 g	Graham cracker crumbs
6 tbsp 85 g	Unsalted butter, melted
2 tbsp 25 g	Granulated sugar (for crust)
1 cup 125 g	Fresh raspberries
1 tbsp 12 g	Granulated sugar (for sauce)
1 tsp 5 ml	Lemon juice
16 oz 454 g	Cream cheese, softened
0.5 cup 100 g	Granulated sugar (for filling)
2 2	Large eggs
1 tsp 5 ml	Vanilla extract
0.25 cup 60 g	Sour cream

How to Make Raspberry Swirl Cheesecake Bars

Preheat your oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool.

For the sauce, blend the raspberries, 1 tablespoon sugar, and lemon juice in a small food processor until smooth. Strain through a fine-mesh sieve to remove the seeds.

In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, beating on low speed until just combined. Stir in the vanilla and sour cream.

Pour the cheesecake filling over the pre-baked crust. Drop small spoonfuls of the raspberry sauce onto the top of the filling.

Use a toothpick or a thin knife to gently swirl the raspberry sauce into the cheesecake to create a marble effect.

Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and cool to room temperature.

Refrigerate for at least 4 hours, or preferably overnight, before slicing into bars and serving.

·
Ensure the cream cheese and eggs are at room temperature to prevent lumps in your filling.
·
Don't overmix the batter once the eggs are added, as this can incorporate too much air and cause cracking.
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Wipe your knife with a warm, damp cloth between each cut for clean and professional-looking slices.
·
If the raspberry sauce is too thick, add a few drops of water to help it swirl more easily.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before pureeing.

How long do these bars stay fresh?

Stored in an airtight container in the refrigerator, these bars will stay fresh for up to 5 days.

Can I freeze raspberry cheesecake bars?

Absolutely. Wrap the bars individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge before eating.

Why did my cheesecake bars crack?

Cracking is usually caused by overbaking or overbeating the eggs. Ensure you stop baking while the center is still slightly wobbly.

Video Tutorials

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Easy Raspberry Cheesecake Recipe

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