These Raspberry Cheesecake Bars are an easy dessert that highlights sweet raspberries to their fullest! Made with a classic graham cracker crust and a rich creamy cheesecake filling that is swirled with a fresh raspberry puree, this raspberry cheesecake bar recipe is the recipe to break out when you want an impressive, yet easy, dessert.
Everyone raves about my Lemon Cheesecake Bars. But when you throw fresh raspberries into the mix, you wind up with a dessert that will knock-your-socks-off. Not just in terms of flavor, but the raspberries swirled throughout the creamy cheesecake is simply stunning.
And it can be our little secret just how easy this recipe for Raspberry Cheesecake Bars is to make!
Reasons to Love Raspberry Cheesecake Bars
- Amazing Flavor. Made with a graham cracker crust and a creamy, tangy cheesecake layer that is swirled with sweet, fresh raspberries these raspberry bars an easy, yet impressive dessert.
- Use Fresh OR Frozen Raspberries. You can prepare these swirled cheesecake bars using fresh or frozen raspberries, meaning you can enjoy them year-round!
- Easy Dessert Recipe. You don't need to be a pro-baker to make these Raspberry Cheesecake Bars! With this simple recipe for raspberry cheesecake bars, you can guarantee perfect results.
- Make-Ahead Dessert Recipe. Just like classic cheesecake, raspberry cheesecake bars are best served after being fully chilled, making them a dish that is best prepared in advance.
- Perfect for Any Occasion. Bridal shower, Mother's Day brunch, a summer picnic, New Year's Party, or even Christmas--these Raspberry Bars always are a welcomed treat. Not only because they are delicious, but just like Mini Cheesecakes, they are a handheld rich dessert option.
Notes on Ingredients
These raspberry cheesecake bars are composed of three layers; a graham cracker crust, cheesecake batter, and raspberry puree.
- For the Graham Cracker Crust: The crust is made with graham cracker crumbs, sugar, and melted butter. You will need about 1 sleeve of graham crackers to yield enough graham cracker crumbs for the cheesecake bar crust.
- For the Cheesecake Batter: The cheesecake filling is made with full-fat cream cheese, full-fat sour cream, eggs, sugar, and vanilla. Be sure to use room temperature eggs, cream cheese, and sour cream to ensure a creamy batter.
- Raspberry Puree: To make a quick and delicious raspberry puree, you need fresh or frozen raspberries (don't defrost), water, sugar, and lemon juice. Easy-peasy!
How to Make Cheesecake Bars with Raspberry Swirl
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Raspberries
The raspberry puree is made by simply simmering the berries with sugar and lemon juice until the berries are soft and broken down. You do want to remove all the seeds from the raspberry puree after cooking and the best way to do this is to place the berries in a sieve or fine mesh strainer. Let the berry puree sit while you prepare the crust and cheesecake batter.
Pre-Bake Graham Cracker Crust
I recommend processing 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.
Use Room Temperature Ingredients for Filling
Overmixing the cheesecake batter, especially after adding eggs, creates air bubbles in the batter which can cause the cheesecake bars to crack when baked. To prevent this from happening, it is best to ensure your ingredients are at room temperature and wait to add the eggs until the remaining ingredients are creamy and well combined.
Swirl Raspberry Puree into Cheesecake
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 Until Just Set
Bake the cheesecake bars until they are set and the filling is no longer jiggly.
Chill Before Serving
The flavor of any cheesecake dessert is improved after it has been given time to fully 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.
Storage Instructions
- Refrigerate: 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.
- Freeze: Once the raspberry cheesecake bars have been baked and chilled, slice into individual bars. Place the bars on a baking sheet lined with parchment paper and freeze until solid. Once frozen solid, wrap each bar in plastic wrap and then place the bars into a freezer-safe container or bag. Defrost the overnight in the refrigerator.
Recipe Modifications
- 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 Easy Dessert Recipes
- Mini Cheesecakes
- Easy Homemade Fudgy Brownies
- Baked Lemon Pudding
- Blueberry Pie Bars
- Strawberry Bars
- Texas Sheet Cake
If you try this recipe for Raspberry Cheesecake Bars, I would appreciate you taking the time to leave a comment and review below.
Raspberry Cheesecake Bars
Ingredients
For Raspberry Swirl
- 1 ½ cups raspberries
- 2 tablespoons sugar
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
For Crust:
- 1- ½ cups finely crushed graham crackers ~1 sleeve of graham crackers
- 1 tablespoon granulated sugar
- 3 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 F. 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 raspberries, sugar, and 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 lemon juice and then refrigerate this mixture until needed.
Crust
- In a food processor fitted with an S-blade, process 1 sleeve of whole graham crackers until they become crumbs. Add in the sugar and butter 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 F.
For the Cheesecake Bars
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, sugar, lemon juice, and vanilla extract until well combined. Add the eggs one at a time, beating between each addition until combined.
- 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.
Sally
raspberry plus cheesecake flavor is one of my fave combos. I love cheesecake bars for their ease!
Kristen Chidsey
These bars are so much easier than a full cheesecake 🙂 Happy to see you loved them!