These raspberry cheesecake bars are a sweet treat with a creamy filling and a delightful berry topping. The crust is buttery and crunchy, making every bite a joy!
Let’s face it, the burst of raspberry flavor is what makes these bars extra special. They’re perfect for sharing, but good luck keeping them from disappearing! 😄
I love how easy they are to prepare. Just mix, bake, and chill! Enjoy them fresh with your favorite cup of tea or serve them at parties. Everyone will love you for it!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of the crust. If you don’t have graham crackers, you can use digestive biscuits or even Oreo crumbs for a chocolatey twist.
Cream cheese: Look for full-fat cream cheese for the best texture and flavor. Neufchâtel is a lighter option, but it makes the bars less rich. Vegan cream cheese works well if you’re looking for a dairy-free alternative.
Sour cream: This adds creaminess and a slight tang. If you’re out, Greek yogurt is a great substitute that gives a similar texture and flavor.
Raspberries: Fresh raspberries are lovely, but frozen ones work just as well. If you’re in the mood for something different, swap them out for blueberries or strawberries for a new flavor profile!
How Can I Get a Perfectly Swirled Raspberry Topping?
The raspberry swirl adds both flavor and visual appeal. To achieve the perfect swirl, follow these simple steps:
- Make the raspberry sauce first and let it cool slightly before adding it to the cheesecake.
- When dropping spoonfuls of raspberry sauce on the cheesecake filling, do it randomly to create a beautiful marbled look.
- Use a skewer or a butter knife to gently swirl the raspberry sauce into the filling. Be careful not to overmix, as you want that pretty marbled effect!
Practice makes perfect, so have fun with it! You can always adjust the swirls to your liking.
How to Make Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets, crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Garnish (Optional):
- Fresh raspberries
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time and an additional 40-45 minutes of baking time. After baking, the bars need to chill in the refrigerator for at least 4 hours (or overnight) to set properly. In total, you should plan for around 5 hours and 5 minutes, including chilling time, before you can dig in!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is well combined. Press this mixture firmly into the bottom of a 9×9 inch (23×23 cm) baking pan lined with parchment paper. Bake in the oven for about 8-10 minutes, or until the crust is set. Once done, remove it from the oven and let it cool slightly.
2. Make the Raspberry Swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, which should take around 5 minutes. If you want a smoother sauce, feel free to strain it through a fine sieve to remove the seeds. Let the raspberry sauce cool while you prepare the cheesecake layer.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each one. Stir in the vanilla extract and sour cream until everything is fully combined and creamy.
4. Assemble the Bars:
Pour the cheesecake filling over the cooled crust and spread it evenly. Next, drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Using a knife or skewer, gently swirl the raspberry sauce into the cheesecake to create a beautiful marbled effect.
5. Bake:
Place the assembled bars in the preheated oven and bake for 40-45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Once done, take it out of the oven and let it cool completely at room temperature.
6. Chill:
After cooling, cover the baking pan and refrigerate the cheesecake bars for a minimum of 4 hours (or preferably overnight). This is essential for the bars to set fully and achieve the best texture.
7. Serve:
Finally, cut the chilled cheesecake into squares. You can garnish each bar with fresh raspberries on top for an extra touch. Enjoy these delicious raspberry cheesecake bars with friends and family!
These cream-filled delights with a luscious raspberry swirl are perfect for any occasion – bring them to parties, serve them at home, or enjoy them as a sweet treat anytime!
Can I Substitute the Cream Cheese?
Yes! If you prefer a dairy-free option, you can use vegan cream cheese. Keep in mind that the flavor may vary slightly, but it will still yield a delicious result.
What If I Don’t Have Graham Crackers?
No problem! You can use digestive biscuits or even Oreos for a unique twist. Just crush them into fine crumbs and follow the same proportions as the recipe calls for.
Can I Freeze These Cheesecake Bars?
Absolutely! Once cooled and set, wrap the bars tightly in plastic wrap and then foil. They can be frozen for up to 3 months. Thaw them in the fridge before serving for the best texture.
Can I Use Other Berries for the Swirl?
Definitely! Feel free to substitute with blueberries, strawberries, or blackberries for a different flavor. Just make sure to adjust the sweetness if needed, as different berries vary in tartness.
