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Cheesecake bars with raspberry swirl

Cheesecake Bars with Raspberry Swirl

Smooth and creamy Cheesecake Bars with Raspberry Swirl layered over a crisp graham crust.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cool and Refrigerate 5 hours
Total Time 6 hours
Servings 16 bars
Calories 195kcal
Author Nora Rey
Cost $10-$12


  • Food processor (optional)
  • Hand mixer or stand mixer with a paddle attachment
  • 8x8-inch baking pan


For the raspberry sauce (swirl):

  • 6 ounces raspberries (see note)
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

For the crust:

  • 1 ½ cups graham crackers, about 10 crackers (see note)
  • ¼ cup butter melted
  • 2 tablespoons brown sugar light or dark
  • teaspoon salt

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
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 eggs at room temperature


  • 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 five minutes.
  • Prepare a slurry by mixing cornstarch with a tablespoon of water. Stir it in.
  • 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 and 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, 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. Overmixing can cause cracks on the surface.
  • 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 four hours before serving.



  • Raspberries: Use fresh or frozen raspberries. Blueberries, strawberries, and other types of berries will also work. As an alternative, you can use about six 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.


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