Description
Creamy raspberry cheesecake bars layered over a buttery graham cracker crust and finished with a beautiful raspberry swirl.
Ingredients
Scale
- 1½ cups (200g) graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- 1½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 16 oz (450g) full-fat brick cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¼ cup sour cream or heavy cream
Instructions
- Preheat the oven to 165°C (325°F).
- Line an 8×8-inch baking pan with foil and lightly grease.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes and allow it to cool slightly.
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Simmer for 5 to 6 minutes, mashing the berries as they cook.
- Strain through a fine-mesh sieve and cool the raspberry sauce completely.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, then mix in vanilla extract and sour cream.
- Pour the cheesecake batter over the cooled crust.
- Drop teaspoons of raspberry sauce over the batter.
- Use a toothpick to gently swirl the raspberry sauce into decorative patterns.
- Bake for 30 to 35 minutes until the edges are set and the center has a slight jiggle.
- Cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing into bars.
Notes
For clean slices, chill the bars overnight and wipe the knife clean between cuts. Straining the raspberry sauce creates the smoothest swirl pattern.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg