Description
Delight in these luscious Raspberry Cheesecake Bars, featuring a buttery graham cracker crust topped with creamy, tangy cheesecake and fresh raspberries. Perfectly sweetened and baked to a smooth finish, these bars offer a rich, fruity twist on traditional cheesecake, ideal for dessert or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour (or cornstarch)
Raspberry Topping
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture is well blended and resembles wet sand.
- Form and bake the crust: Press the crumb mixture firmly and evenly into the bottom of a 9×9-inch baking pan. Bake the crust for about 10 minutes to set. Remove from the oven and let cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy using a hand or stand mixer. Add eggs one at a time, blending well after each addition. Mix in sour cream and flour until the batter is fully combined and smooth.
- Prepare the raspberry topping: In a small bowl, gently toss the fresh raspberries with 2 tablespoons sugar and lemon juice to macerate. Set aside.
- Assemble the bars: Pour the cheesecake filling over the pre-baked crust and spread it evenly. Drop spoonfuls of the raspberry mixture on top of the batter and gently swirl with a knife or skewer for a marbled effect.
- Bake the cheesecake bars: Place the baking pan back into the oven and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to keep the bars creamy.
- Cool and chill: Remove the bars from the oven and allow them to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully set and enhance flavor.
- Serve: Once chilled, cut into 9 to 12 bars depending on your preferred size. Serve chilled and enjoy the luscious blend of creamy cheesecake with fresh raspberry bursts.
Notes
- Use full-fat cream cheese and sour cream for the best creamy texture and flavor.
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free alternatives.
- Swirling the raspberry topping gently will create a beautiful marbled effect without breaking the raspberries completely.
- Allow the bars to chill thoroughly to ensure clean slices and optimal texture.
- Store leftovers covered in the refrigerator for up to 3 days.
