These raspberry cheesecake bars have a creamy filling, a crisp graham cracker crust, and raspberry swirls on top.
They're easier to make than a whole cheesecake and don't need a water bath.
You can use fresh or frozen raspberries, or raspberry jam for a quick shortcut.
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Ingredients You'll Need
Notes and Substitutions
- Raspberries: Fresh or frozen will work. You can also use strawberries, blueberries, or about 6 tablespoons of jam.
- Graham crackers: Substitute Biscoff, vanilla wafers, or digestive cookies.
- Sour cream: This makes the filling creamy with a slight tang. You can also use full-fat plain Greek yogurt.
- Cornstarch or flour: This helps the bars hold their shape and makes them easier to cut. Leave it out if you prefer a softer texture.
How to Make Raspberry Cheesecake Bars
Before You Start
- Place a rack in the center of the oven and preheat to 325°F (165°C).
- Grease an 8-inch square pan and line it with parchment paper.
- Bring the cream cheese, sour cream, and eggs to room temperature.
- Melt the butter in the microwave.
Step 1: Make the raspberry sauce
Combine 6 ounces raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small pot.
Mash the berries and cook over medium heat for about 5 minutes.
Mix 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the berries.
Cook for another minute, until slightly thickened. Let it cool.
Step 2: Make the crust
Crush 10 graham cracker sheets into fine crumbs, about 1½ cups.
Use a food processor or a zip-top bag and rolling pin.
Mix with ¼ cup melted butter, 2 tablespoons brown sugar, and a pinch of salt.
Press firmly into the pan. Bake for 10 minutes, then let it cool.
Step 3: Make the cheesecake filling
In a large bowl, combine:
- 1 pound cream cheese
- ¼ cup sour cream
- ½ cup sugar
- ½ tablespoon cornstarch (or 1 tablespoon flour)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Beat on medium-low until smooth, scraping the bowl as needed.
Add 2 eggs and mix just until combined. Mixing too much can cause cracks.
Step 4: Assemble the cheesecake bars
Pour the filling over the cooled crust and smooth the top.
Spoon small amounts of raspberry sauce evenly over the filling.
If you skipped the homemade sauce, use about 6 tablespoons of raspberry jam instead.
Run a chopstick, knife, or skewer through the sauce a few times to create swirls.
Step 5: Bake
Bake for about 30 minutes, until the top no longer looks wet.
The center should still jiggle slightly when you move the pan.
Step 6: Cool and chill
Let the cheesecake cool completely in the pan, uncovered.
Refrigerate for at least 4 hours, or until firm.
Lift it out using the parchment paper and slice into bars.
Serve your raspberry cheesecake bars chilled.
Recipe FAQs
Room-temperature ingredients blend more easily and make a smoother filling without lumps.
No. These bars are thin and bake at a low temperature, so they bake evenly without one.
Overmixing the eggs or baking too long can cause cracks. Mix the eggs just until combined and avoid overbaking.
Keep them covered in the refrigerator for up to 5 days. You can also freeze them for up to 2 months and thaw them overnight in the refrigerator.
More Cheesecake Desserts
- Mango cheesecake bars: Cheesecake bars with mango swirls and a crisp graham cracker crust.
- Ube cheesecake bars: Cheesecake bars with purple ube swirls.
- Cheesecake brownies: Brownies from a mix with a creamy cheesecake swirl.
- Calamansi cheesecake: Creamy cheesecake with a bright, tangy calamansi flavor.
Cakes and Baked Desserts
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📖 Recipe
Raspberry Cheesecake Bars
Equipment
- 8-inch square pan
- Parchment paper
- Small pot
- Food processor or zip-top bag and rolling pin (optional)
- Electric mixer
Ingredients
Raspberry sauce
- 6 ounces raspberries fresh or frozen
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Graham cracker crust
- 1½ cups graham cracker crumbs (about 10 rectangular sheets)
- ¼ cup butter melted
- 2 tablespoons brown sugar
- Pinch of salt
Cheesecake filling
- 1 pound full-fat cream cheese softened
- ¼ cup sour cream at room temperature
- ½ cup granulated sugar
- ½ tablespoon cornstarch (or 1 tablespoon flour)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 large eggs at room temperature
Instructions
- Preheat the oven to 325°F (165°C). Grease and line an 8-inch square pan with parchment paper.
- Combine the raspberries, sugar, and lemon juice in a small pot. Mash and cook over medium heat for about 5 minutes. Mix the cornstarch with water, then stir it into the berries. Cook until thickened. Let it cool.
- Crush the graham crackers into fine crumbs. Mix with the melted butter, brown sugar, and salt. Press firmly into the pan. Bake for 10 minutes, then let it cool.
- Beat the cream cheese, sour cream, sugar, cornstarch, salt, vanilla, lemon juice, and lemon zest on medium-low until smooth. Add the eggs and mix just until combined.
- Pour the filling over the cooled crust and smooth the top. Spoon small amounts of raspberry sauce evenly over the filling. Run a chopstick, knife, or skewer through it a few times to create swirls.
- Bake for about 30 minutes, until the top no longer looks wet. The center should still jiggle slightly when you move the pan.
- Let it cool completely in the pan, uncovered. Refrigerate for at least 4 hours, or until firm. Slice into bars and serve chilled.
Notes
- Raspberries: Use fresh or frozen berries, other berries, or 6 tablespoons of jam.
- Graham crackers: Biscoff, vanilla wafers, or digestive cookies also work.
- Sour cream: Adds creaminess and a slight tang. You can also substitute with full-fat plain Greek yogurt.
- Cornstarch or flour: Helps the bars hold their shape. Skip it for a softer texture.
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! 😄