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.
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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.
(1)Combine 6 ounces raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Mash them and reduce the liquid over medium heat for about 5 minutes.
(2)Prepare a slurry by mixing 1 teaspoon cornstarch with a tablespoon of water. Stir it in.
(3)Let it thicken for about a minute to get a consistency like jam. Let it cool.
(4)Pulse about 10 graham crackers into fine crumbs in a food processor or smash them in a zip-top bag. Add ¼ cup melted butter, ¼ cup brown sugar, and a pinch of salt. Process until combined.
(5)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.
(6)Combine 1 pound cream cheese, ¼ cup sour cream, ½ cup sugar, 1 tablespoon cornstarch or 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. (7)Add 2 eggs and mix until just combined. Overmixing can cause cracks on the surface.
(8)Pour the mixture over the cooled crust and spread it evenly with a spoon.
(9)Drop spoonfuls of the raspberry sauce on top. As an alternative, you can use your favorite jam instead.
(10)Create swirls using a knife, chopstick, or skewer.
(11)Bake for 30 minutes until set. The cheesecake is done when the center is set and no longer wet.
Let it cool completely in the pan uncovered. The condensation will make the crust soggy, or the layers separate when covered while still warm. Refrigerate at least 4 hours before serving.
Frequently asked questions
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.
Watch how I make it here
Other dessert recipes you may like
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📖 Recipe
Cheesecake Bars with Raspberry Swirl
Equipment
- 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 6 tablespoons of store-bought jam
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
For the crust:
- 1½ cups graham crackers, about 10 crackers sub:Biscoff, vanilla wafers, Oreo, or digestive cookies.
- ¼ cup butter melted
- 2 tablespoons brown sugar light or dark
- Salt a pinch
For the filling:
- 1 pound cream cheese softened
- ¼ cup sour cream at room temperature (see note)
- ½ cup granulated sugar
- 1 tablespoon cornstarch or flour
- 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 smash 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 set. The cheesecake is done when the center is set and no longer wet.
- Let it cool completely in the pan uncovered. Refrigerate at least 4 hours before serving.
Linda
I am making this next!
Nora
Thanks, Linda! Let me know what you think! =)
Dennis
Wow! This looks so creamy! Good job Nora
Bim
Wow, love this! Will make this in the future. I’m sure this is yummy.
Aurora
Such a pretty and delicious treat and is a party fav!