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Creamy Raspberry Swirl Cheesecake Bars

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These creamy raspberry swirl cheesecake bars feature a buttery graham cracker crust and a smooth, tangy raspberry swirl, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in melted butter until the mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let cool slightly.
  3. Prepare the raspberry swirl: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 4-5 minutes until berries break down and sauce thickens slightly. Remove from heat and push through a fine mesh sieve to remove seeds. Set aside to cool.
  4. Make the cheesecake filling: Beat softened cream cheese until smooth. Gradually add sugar and mix until combined. Beat in eggs one at a time. Add sour cream and vanilla extract, then mix in flour until just combined.
  5. Assemble the bars: Pour cheesecake filling over the cooled crust and spread evenly. Dollop raspberry sauce over the filling and gently swirl with a butter knife or skewer to create a marbled effect.
  6. Bake for 35–40 minutes until edges are set but center jiggles slightly. Turn off oven and leave bars inside with door slightly open for about an hour to cool.
  7. Chill bars in the refrigerator for at least 4 hours or overnight to firm up.
  8. Use parchment overhang to lift bars from pan. Slice into 12 squares with a warm, sharp knife and serve.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Be gentle when swirling raspberry sauce to keep a marbled effect. Avoid overbaking by watching for a slight jiggle in the center. Chilling overnight improves flavor and slicing.

Nutrition

Keywords: cheesecake bars, raspberry swirl, graham cracker crust, easy dessert, creamy cheesecake, homemade bars, potluck dessert

Find it online: https://cooksybite.com/creamy-raspberry-swirl-cheesecake-bars-easy-homemade-recipe-with-graham-cracker-crust/