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Raspberry Cheesecake Bars are a stunning dessert bursting with flavor! With a buttery graham cracker crust, a creamy, tangy cheesecake layer, and a sweet raspberry swirl, these bars are as delicious as they are beautiful.
When it comes to entertaining, simple handheld desserts that can be prepared in advance, like these cheesecake bars with raspberry swirl and my lemon cheesecake bars and mini cheesecakes with vanilla wafer crust, are always a hit and perfect for stress-free hosting!
Raspberry Cheesecake Bars at a Glance
- Serves: 12
- Handheld make-ahead dessert perfect for parties, baby showers, holidays, etc.
- Easier than a traditional cheesecake. No water bath needed and simple bar form means less fuss and faster prep.
- Customizable: Swap fresh raspberries for jam or another type of berry.
Kristen's Keys for Raspberry Cheesecake Bars
A few small details make the difference between cheesecake bars that are creamy and bakery-worthy and bars that crack or turn grainy.
- Use room temperature cream cheese, sour cream, and eggs. Cold ingredients won't blend smoothly and can leave lumps in the cheesecake batter.
- Don't skip prebaking the graham cracker crust. Baking it briefly before adding the filling helps keep the crust crisp instead of soft and soggy.
- Strain the raspberry puree through a fine mesh sieve. Raspberry seeds are not exactly the surprise anyone wants in creamy cheesecake bars.
- Mix the eggs into the batter just until incorporated. Overmixing adds excess air, which can lead to cracks while baking.
- Chill the bars for at least 4 hours before slicing. Overnight is even better for clean slices and the best flavor and texture.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Graham Crackers: You will need about 1 sleeve of graham crackers to yield enough graham cracker crumbs for the cheesecake bar crust.
- Cream Cheese and Sour Cream: Opt for full-fat room temperature cream cheese and sour cream to ensure a creamy, rich batter.
- Raspberries: Fresh or frozen raspberries work to make the raspberry puree.
- Lemon: Fresh lemon juice helps to enhance the flavor of the cheesecake and raspberry puree.
How to Make Raspberry Cheesecake Bars
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Raspberry Puree. The raspberry puree is made by simply simmering the berries with sugar and lemon juice until the berries are soft and broken down. Once simmered, use a sieve or fine mesh strainer to remove any seeds, which can be off-putting in the creamy cheesecake layer. Let cool while you prepare the remaining components.
- Prepare Graham Cracker Crust. Process the graham crackers, butter, and sugar in a food processor fitted with an S-blade or in a large gallon-sized bag using a rolling pin until the mixture resembles wet sand. Once processed, press the mixture into a baking dish lined with parchment paper and then briefly bake the graham cracker crust before adding cream cheese batter. This will help the crust stay crisp and intact.
- Prepare Cheesecake Layer. Cream together the room temperature cream cheese and sour cream with sugar, lemon juice, and vanilla. Once creamy, add the eggs and mix until just incorporated, using caution to not overmix the batter as this can cause the cheesecake to crack when baked.
- Assemble Bars. Spread the cream cheese mixture evenly over the prebaked crust. Dollop the raspberry puree on top of the batter and then use a butter knife or wooden skewer to gently swirl the puree through the cheesecake batter.
- Bake. Bake the cheesecake bars until they are set and the filling is no longer jiggly.
- Chill. After baking, let the bars cool to room temperature. Then place a paper towel over the surface of the cheesecake bars to help absorb condensation. Cover tightly and refrigerate for at least 4 hours before serving, as the flavor of any cheesecake dessert is improved after it has been given time to fully chill.
Prevent Condensation
Storage Tip
In order to prevent condensation from forming on top of the cheesecake bars, place a clean kitchen towel or paper towel on the surface of the bars to absorb excess moisture. Cover tightly with plastic wrap or a lid and store in the refrigerator for up to 4 days.
Recipe Variations
- Swap Raspberries for Blackberries: Use blackberries in place of the raspberries for equally delicious Blackberry Cheesecake Bars.
- Take a Short-Cut: Use seedless raspberry jam in place of the raspberry puree. To do this, warm ½ cup of raspberry jam and stir well to loosen. Swirl through batter as directed.
- Swap out the Graham Crackers: Instead of using graham crackers for the crust, feel free to use an equal amount of vanilla wafer crumbs, shortbread cookie crumbs, or Oreo cookie crumbs.
More Favorite Desserts Starring Fruit
Raspberry Cheesecake Bars
Made with a graham cracker crust, a creamy cheesecake filling, and fresh raspberry puree, these Raspberry Cheesecake Bars make an easy, impressive dessert.
Video
Ingredients
For Raspberry Swirl
- 1 ½ cups raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
For Crust:
- 1½ cups graham cracker crumbs, ~1 sleeve of graham crackers
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
For Filling
- 16 ounces cream cheese, room temperature
- ½ cup full-fat sour cream, room temperature
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350℉/175℃. Line an 8x8 baking pan with parchment paper, allowing two of the sides to overlay, and spray lightly with nonstick baking spray. Set aside.
Raspberry Sauce
- Place 1 ½ cups raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water in a medium saucepan. Heat over medium heat until berries are soft and broken down.
- Remove the pan from the heat. Place berries through a sieve to remove all seeds. Stir in 1 teaspoon fresh lemon juice and then refrigerate this mixture until needed.
Crust
- In a food processor fitted with an S-blade, process whole graham crackers to measure out to 1½ cups graham cracker crumbs (this is typically 1 sleeve unless doubling/halving recipe). Add in 1 tablespoon granulated sugar and 5 tablespoons unsalted butter (melted) and pulse until the mixture resembles wet sand.
- Transfer the mixture to the prepared pan and press it firmly into an even layer. Bake the crust for 10 minutes. Remove the crust from the oven and reduce the oven temperature to 325℉/165℃.
For the Cheesecake Bars
- In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl using a handheld mixer, cream together 16 ounces cream cheese, ½ cup full-fat sour cream, ½ cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until well combined. Add 2 large eggs, one at a time, mixing on low just to incorporate.
- Pour the cheesecake mixture into the prebaked crust, gently spreading into an even layer. Add dollops of the prepared raspberry sauce over the filling. Use a butter knife to gently swirl the sauce into the filling.
- Bake the cheesecake bars for 38-45 minutes or until the edges have set and the middle is still a little jiggly. Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, lay paper towels on top of the cheesecake to cover and then cover with plastic wrap and refrigerate the cheesecake overnight. The paper towels will help to prevent condensation from forming on the cheesecake.
- Remove the cheesecake from the fridge, use the parchment paper overhang to lift the cheesecake bars from the pan, and transfer them to a cutting board. Using a large, sharp knife, slice the slab into 2-inch squares, wiping the knife clean with a damp cloth between slices.
Equipment
Notes
Cream Cheese/Sour Cream: Do not use fat-free cream cheese or fat-free sour cream as it does not hold up well to baking.
Frozen Raspberries: No need to defrost frozen raspberries, simply simmer until cooked.
Raspberry Jam: Use seedless raspberry jam in place of the raspberry puree. To do this, warm ½ cup of raspberry jam and stir well to loosen. Swirl through batter as directed.
Room Temperature Ingredients: Your cream cheese, eggs, and sour cream must be at room temperature before making the lemon cream cheesecake bar batter. If not, your bars will not be smooth and creamy.
Storage: Place the bars into an airtight container and a paper towel over the surface of the cheesecake bars. This will help to absorb extra condensation. Cover tightly with plastic wrap or lid. Store in the refrigerator for up to 4 days. Alternatively, freeze the bars, wrapping them in plastic wrap and then placing them into a freezer-safe container or bag. Defrost the overnight in the refrigerator.
Nutrition
Calories: 229kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 65mgSodium: 220mgPotassium: 161mgFiber: 1gSugar: 17gVitamin A: 406IUVitamin C: 5mgCalcium: 84mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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raspberry plus cheesecake flavor is one of my fave combos. I love cheesecake bars for their ease!
These bars are so much easier than a full cheesecake 🙂 Happy to see you loved them!