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A close-up shot of raspberry cheesecake bars arranged on a cooling rack, with fresh raspberries scattered around.

Raspberry Cheesecake Bars with Buttery Graham Cracker Crust

An easy and delicious recipe for Raspberry Cheesecake Bars. Features a creamy cheesecake filling, a tart raspberry swirl, and a buttery graham cracker crust. The perfect make-ahead dessert for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 0.25 cup granulated sugar
For the Cheesecake Filling
  • 16 ounces cream cheese full-fat, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
For the Raspberry Swirl
  • 1 cup raspberries fresh or frozen
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer
  • 1 Small Saucepan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
  3. For the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 8-10 minutes, mashing raspberries, until thickened. Let cool.
  4. For the filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Beat in eggs one at a time on low speed. Gently stir in sour cream, vanilla, and flour until just combined.
  5. Pour the filling over the crust. Dollop the cooled raspberry sauce on top and use a knife to create swirls.
  6. Bake for 35-40 minutes, until the center is just set. Turn off the oven and let the bars cool in the oven with the door ajar for 1 hour.
  7. Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

Notes

For the smoothest filling, make sure your cream cheese, eggs, and sour cream are at room temperature.
For extra clean cuts, wipe your knife with a damp paper towel between each slice.
You can strain the raspberry sauce through a fine-mesh sieve if you prefer a seedless swirl.