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Cheesecake Bars with Raspberry Swirl.
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Raspberry Cheesecake Bars

Creamy cheesecake bars with a crisp graham cracker crust and raspberry swirls on top.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cool and Chill 6 hours
Total Time 7 hours
Servings 16 bars
Calories 195kcal
Author Nora Rey
Cost $10-$12

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
US Customary - Metric

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.

Nutrition

Calories: 195kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg