Smooth and creamy Raspberry Cheesecake Bars layered over a crisp graham crust-they are decadent but not overly sweet.
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Ingredients you'll need
Notes and substitutions
- Raspberries: Use fresh or frozen raspberries. Blueberries, strawberries, and other types of berries will also work. As an alternative, you can use about 6 tablespoons of store-bought jam.
- Graham crackers: Substitute with crunchy cookies like Biscoff, vanilla wafers, Oreo, or digestive cookies.
- Sour cream: Greek yogurt is a good substitute-tangy like sour cream. You can also use heavy cream for a very creamy texture.
- Cornstarch or flour: It makes cheesecake firm and easier to cut. The texture is very creamy without it; you can skip it if you are not particular about it.
How to make this recipe
Prep and organize
- Arrange a rack in the middle of the oven and preheat it to 325° F (165° C).
- Grease an 8x8-inch pan and line it with parchment paper.
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs, cream cheese, and sour cream to room temperature.
- Melt the butter in the microwave.
Step 1: Combine 6 ounces of raspberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice in a small saucepan. Mash them and reduce the liquid over medium heat for about 5 minutes.
Step 2: Prepare a slurry by mixing 1 teaspoon of cornstarch with a tablespoon of water. Stir it in.
Step 3: Let it thicken for about a minute to get a consistency like jam. Let it cool.
Step 4: Pulse about 10 graham cracker rectangles into fine crumbs in a food processor or crush them in a zip-top bag. Add ¼ cup melted butter, ¼ cup brown sugar, and a pinch of salt. Process until combined.
Step 5: Spread the graham cracker mixture into the pan. Pack them down with a ramekin or the bottom of a glass. Bake the crust for 10 minutes, then let it cool.
Step 6: Combine 1 pound cream cheese, ¼ cup sour cream, ½ cup sugar, ½ tablespoon cornstarch (or 1 tablespoon flour), a pinch of salt, 1 teaspoon vanilla, 1 teaspoon lemon juice, and 1 teaspoon lemon zest in a large bowl.
With a hand or stand mixer with the paddle attachment, beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
Step 7: Add 2 eggs and mix until just combined. Overmixing can cause cracks on the surface.
Step 8: Pour the mixture over the cooled crust and spread it evenly with a spoon.
Step 9: Drop spoonfuls of the raspberry sauce on top. As an alternative, you can use your favorite jam instead.
Step 10: Create swirls using a knife, chopstick, or skewer.
Step 11: Bake for 30 minutes until the middle part is set and no longer wet.
Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
Refrigerate the cheesecake at least 4 hours before serving. Cut into individual portions and enjoy!
You may also like Cheesecake Brownies from Brownie Mix, Mango Cheesecake Bars, Tiramisu with Kahlúa, or Red Velvet Cupcakes.
Recipe FAQs
It is easier to incorporate ingredients at room temperature without overmixing (e.g., eggs, cream cheese, sour cream, and butter). They mix evenly, producing a smooth batter with no chunks or lumps.
Prebaking will make the crust crispy and prevent it from getting soggy.
A water bath bakes cheesecake slowly and creates moisture so the surface won't dry out and crack. You can skip this step by baking at a low temperature and not overbaking.
Cracks appear on the surface of the cheesecake as a result of overmixing and overbaking. A drastic temperature change may also be a reason, so let it come to room temperature before refrigerating.
Other cakes and baked desserts you may like
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📖 Recipe
Raspberry Cheesecake Bars
Equipment
- Small saucepan
- Food processor (optional)
- Hand mixer or stand mixer with a paddle attachment
- 8x8-inch baking pan
Ingredients
For the raspberry sauce (swirl)
- 6 ounces fresh or frozen raspberries (see note)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
For the crust
- 1½ cups graham cracker crumbs, about 10 rectangles (see note)
- ¼ cup butter melted
- 2 tablespoons brown sugar light or dark
- Salt a pinch
For the cheesecake batter
- 1 pound cream cheese softened
- ¼ cup sour cream at room temperature (see note)
- ½ cup granulated sugar
- ½ tablespoon cornstarch sub: 1 tablespoon flour (see note)
- Salt a pinch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 eggs at room temperature
Instructions
- Arrange a rack in the middle of the oven and preheat it to 325° F (165° C).
- Combine raspberries, sugar, and lemon juice in a small saucepan. Mash them and reduce the liquid over medium heat for about 5 minutes.
- Prepare a slurry by mixing cornstarch with a tablespoon of water. Add it in and let it thicken for about a minute to get a consistency like jam. Let it cool.
- Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Add melted butter, brown sugar, and salt; process until incorporated.
- Spread the graham cracker mixture into the pan. Pack them down with a ramekin or the bottom of a glass. Bake it for 10 minutes, then let it cool.
- Combine cream cheese, sour cream, sugar, cornstarch or flour, salt, vanilla, lemon juice, and lemon zest in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed with a rubber spatula.
- Add eggs and mix until just combined.
- Pour the mixture over the cooled crust and spread it evenly with a spoon.
- Drop spoonfuls of the raspberry sauce on top. Create swirls using a knife, chopstick, or skewer.
- Bake for 30 minutes until the middle part is set and no longer wet.
- Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
- Refrigerate at least 4 hours before serving.
Notes
- Raspberries: Use fresh or frozen raspberries. Blueberries, strawberries, and other types of berries will also work. As an alternative, you can use about 6 tablespoons of store-bought jam.
- Graham crackers: Substitute with crunchy cookies like Biscoff, vanilla wafers, Oreo, or digestive cookies.
- Sour cream: Greek yogurt is a good substitute-tangy like sour cream. You can also use heavy cream for a very creamy texture.
- Cornstarch or flour: It makes cheesecake firm and easier to cut. The texture is very creamy without it; you can skip it if you are not particular about it.
Sue says
So they are in the oven😊 I now ask, can the baked bars be frozen ??😂🤣🤦🏼♀️
Nora Reyes says
Hi Sure, Sorry for the late response. Yes, you can definitely freeze the raspberry cheesecake bars! Just keep in mind the texture might change a bit when thawed — the crust may not be as crisp, and the filling might be a tad less creamy. But they'll still taste great! Wrap them well to protect the flavor and texture. 😊🍰❄️
Rachida says
How long ahead can you make the raspberry sauce?
Nora Rey says
Sorry for the super late response. You can make the raspberry sauce ahead and store it in the fridge for about a week, or if you want to keep it for longer, you can freeze it in a freezer-safe container for several months. To thaw, transfer it from the freezer to the refrigerator and let it thaw overnight.
Linda says
I am making this next!
Nora says
Thanks, Linda! Let me know what you think! =)
Dennis says
Wow! This looks so creamy! Good job Nora
Nora Rey says
Thank you, Dennis!!
Bim says
Wow, love this! Will make this in the future. I’m sure this is yummy.
Nora Rey says
That's fantastic! I'm thrilled to hear you loved it! 🤩 Making it in the future sounds like a tasty plan.
Aurora says
Such a pretty and delicious treat and is a party fav!
Nora Rey says
Awesome! Thank you - So glad you liked it! 😄