Description
Creamy, tangy raspberry cheesecake bars with a buttery graham cracker crust and vibrant raspberry swirl. Perfect for parties or dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 24 ounces (680g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool slightly.
- Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until raspberries break down and mixture thickens slightly (5-7 minutes). Remove from heat and let cool slightly. Strain for a smoother swirl, if desired.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
- Assemble and Bake: Pour cheesecake filling over the cooled crust, spreading evenly. Spoon dollops of raspberry swirl over the filling. Use a knife or skewer to swirl the raspberry into the cheesecake filling. Bake for 30-35 minutes, or until edges are set and the center is slightly jiggly.
- Cooling: Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour. Remove from the oven and let them cool completely at room temperature.
- Chill: Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before cutting into bars.
- Serve: Cut into squares or rectangles. Serve cold, plain or with whipped cream and fresh raspberries.
Notes
- Crust Variations: Use Oreo cookies (without filling) or shortbread cookies. Adjust butter accordingly.
- Fruit Variations: Use blueberries, strawberries, or blackberries for the swirl.
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling.
- Chocolate Chips: Sprinkle chocolate chips over the cheesecake filling before baking.
- Nutella Swirl: Use Nutella instead of raspberry swirl.
- Preventing Cracks: Avoid overbaking and cool slowly. A water bath can also help.
- Freezing: Freeze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight.
- Room Temperature Cream Cheese: Essential for a lump-free cheesecake.
- Don’t Overmix: Overmixing can cause cracks.
- Baking Time: Adjust baking time as needed. The cheesecake is done when the edges are set and the center is slightly jiggly.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes