Raspberry Cheesecake Bars are super easy to make and so delicious. You will love the swirls of raspberry in these decadent cheesecake bars.
Raspberry Cheesecake Bars are similar to Cheesecake Bars Recipe but with swirls of raspberry in each bite. If you love Delicious Raspberry Desserts, this is a must try recipe along with Raspberry Cheesecake Brownies and White Chocolate Raspberry Ice Cream.
I also love Raspberry Sorbet.
Table of contents
Why This Recipe Works
It is easier to make than traditional cheesecake and the bars are so convenient for serving. The raspberry flavor is absolutely delicious, and the swirls are gorgeous. It has the perfect amount of sweetness.
Ingredients
Crust
- Brown Sugar. Try Homemade Brown Sugar Recipe instead of store-bought.
Cheesecake Filling
- Cream Cheese. The texture of the filling is best when this is softened at room temperature.
Raspberry Swirl
- Raspberry Jam. You can use storebought jam or homemade.
How to make raspberry cheesecake bars
- Step 1. First, preheat the oven to 350 degrees. While the oven is preheating, line an 8X8 baking pan with parchment paper or foil. You can also spray with cooking spray.
Step 2. Second, the graham crackers need to be crushed. I use a small food processor and it gets them really fine. If you do not have a food processor, just use a Ziplock bag and seal it. Crush with a rolling pin or the back of a spoon.
Step 3. Next, mix together the crust ingredients in a medium size mixing bowl. Once this is well combined with the unsalted butter, press the mixture into the bottom of the prepared pan.
Step 4. Make the cream cheese layer by combining the cream cheese, flour and sugar to a bowl. Cream this together with a hand mixer or stand mixer. You want the mixture to be light and fluffy.
Step 5. Once the mixture is fluffy, lower the mixer speed to medium and add the sour cream, eggs, lemon juice, vanilla and salt.
Step 6. Make sure this is combined until smooth.
Step 7. Next, pour the cream cheese mixture in the graham cracker crust that you set aside earlier. Drop spoonfuls of jelly on top of the cream cheese mixture. Take a knife and gently swirl the jam into the cream cheese mixture.
Step 8. Finally, bake the bars. You want to it be slightly firm. Make sure to bake it uncovered.
Step 9. Slice and serve the bars.
Storage
Cover the bars and place in the fridge for up to 1 week. I like to put them in a container with a lid to make it easy. However, you can use foil or plastic wrap.
Pro Tips
- Allow to cool. It is best to let the mixture cool completely at room temperature. Then put in the fridge to chill before cutting and serving. The bars need to chill at least 4 hours but overnight is best so the bars can fully set.
- Graham Cracker Crumbs. You can use graham crackers crumbs if you do not want to crush them into cups graham cracker crumbs. However, it is so easy and saves a little money to just buy regular graham crackers and crush them yourself.
- Mixer – It helps to have a good mixer for the cream cheese mixture. I love my kitchen aid stand mixer, but a hand mixer will be just fine too.
- Try other fruits. This recipe is easy to use other types of jam. We love blueberries, raspberry sauce, and more.
More cheesecake bars
- Caramel Cheesecake Bars
- Oreo Cheesecake Bars Recipe
- Slutty Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Philadelphia No Bake Cheesecake
Give this recipe a try. Then please leave a comment and star rating.
Raspberry Cheesecake Bars
Ingredients
- For the Crust:
- 8 full Graham Crackers crushed into crumbs
- 1/4 cup Brown Sugar
- 4 Tbsp Butter melted
- 1/8 tsp Salt
- For the Cheesecake Filling:
- 16 oz Cream Cheese softened at room temperature
- 1 cup Sugar
- 1 1/2 Tbsp All Purpose Flour
- 2 Large Eggs
- 1/2 cup Sour Cream
- 2 1/2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1/8 tsp Salt
- For the Raspberry Swirl:
- 1/2 cup Raspberry Jam
Instructions
- Preheat the oven to 350 degrees F and line a 8X8 baking pan with parchment paper or foil.
- Crush up the graham crackers in a food processor to make graham cracker crumbs.
- Mix together the crust ingredients in a medium size mixing bowl. Then press this mixture into the bottom of the 8X8 baking pan.
- Then cream together on high with a hand held mixer or stand up the mixer, the cream cheese, flour and sugar until the mixture is light and fluffy.
- Reduce the speed to medium and add in the sour cream, eggs, lemon juice, vanilla and salt. Mix until well combined and the mixture is smooth.
- Spread the cream cheese mixture onto of the crust in the 8X8 baking pan.
- Drop spoonfuls of the raspberry jam onto the cream cheese mixture. Use a knife to gently swirl the jam into the cream cheese mixture.
- Bake uncovered for 35-40 minutes until set and slightly firm.
- Allow the mixture to cool completely at room temperature and then chill in the refrigerator before cutting and serving. Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
- Enjoy!
