Cheesecake Bars with Raspberry Swirl

Smooth and creamy Cheesecake Bars with Raspberry Swirl layered over a crisp graham crust—they are decadent but not overly sweet.

You may also like Cheesecake Brownies from Brownie Mix, Mango Cheesecake Bars, Tiramisu with Kahlúa, or Red Velvet Cupcakes.

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• Ingredients you’ll need
• Notes and substitutions
• How to make this recipe
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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.

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