Welcome to the ultimate recipe for Raspberry Cheesecake Bars! If you’re searching for a dessert that perfectly balances tangy fruit, creamy cheesecake, and a crunchy, buttery crust, you’ve found it. These bars are a crowd-pleaser, ideal for everything from family gatherings to quiet afternoons with a cup of tea. We’ve designed this recipe to be straightforward and foolproof, ensuring you get perfect, bakery-quality results every single time.
This dessert combines the rich, decadent flavor of a classic cheesecake with the convenience of a handheld bar. The vibrant raspberry swirl not only looks beautiful but also cuts through the richness of the cream cheese filling, creating a truly unforgettable flavor combination. Let’s bake some magic!
Why This Is the Best Raspberry Cheesecake Bars Recipe
You’ll fall in love with these creamy raspberry cheesecake squares for so many reasons. They are the perfect make-ahead dessert, simplifying your party prep. The combination of textures—from the crisp graham cracker crust to the velvety filling and the bright raspberry swirl—is simply divine. Plus, they are far easier to make and serve than a traditional round cheesecake.
Mastering the Ingredients
The beauty of this recipe lies in its simple, high-quality ingredients. Here’s what you’ll need to create these incredible dessert bars.
For the Graham Cracker Crust:
- Graham Cracker Crumbs: The classic foundation. You can crush your own crackers or buy pre-made crumbs.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm, delicious base.
- Granulated Sugar: Adds just a hint of sweetness to the crust.
For the Cream Cheese Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese.
- Large Eggs: Room temperature eggs are crucial for a smooth, homogenous batter.
- Sour Cream: Adds a little extra tang and incredible creaminess. Full-fat is best.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
- All-Purpose Flour: A small amount helps prevent the cheesecake from cracking.
For the Raspberry Swirl:
- Fresh or Frozen Raspberries: Either will work perfectly for creating the vibrant, flavorful sauce.
- Granulated Sugar: To sweeten the raspberry sauce.
- Lemon Juice: A squeeze of fresh lemon juice brightens the fruit flavor.
Essential Equipment
You won’t need any fancy gadgets to make these raspberry cheesecake bars. Here are the basics:
- 9×13 Inch Baking Pan: The standard size for perfect bars.
- Parchment Paper: For lining the pan, which makes lifting the bars out for clean cuts a breeze.
- Mixing Bowls: A few different sizes for the crust, filling, and raspberry swirl.
- Electric Mixer: A hand mixer or stand mixer is highly recommended for a perfectly smooth cheesecake filling.
- Small Saucepan: For making the raspberry sauce.
How to Make Raspberry Cheesecake Bars: A Step-by-Step Guide
Follow these simple steps for flawless results. We’ll walk through making the crust, the filling, and the beautiful raspberry swirl.
Step 1: Prepare the Crust
First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles later. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set it aside to cool slightly while you prepare the filling.
Step 2: Create the Raspberry Swirl
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing the raspberries occasionally, until the mixture has thickened into a sauce-like consistency, about 8-10 minutes. For a seedless swirl, you can strain the sauce through a fine-mesh sieve. Set it aside to cool.
Step 3: Mix the Cheesecake Filling
In a large bowl, using an electric mixer, beat the softened cream cheese and sugar on medium speed until completely smooth and creamy. It’s important to scrape down the sides of the bowl to ensure there are no lumps. Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix! Finally, gently stir in the sour cream, vanilla extract, and flour until just incorporated.
Step 4: Assemble and Bake
Pour the cheesecake filling evenly over the pre-baked crust. Dollop spoonfuls of the cooled raspberry sauce over the top of the filling. Use a knife or a skewer to gently swirl the raspberry sauce into the cheesecake batter, creating a beautiful marbled effect. Bake for 35-40 minutes, or until the edges are set and the center is just barely wobbly. Turn off the oven and let the cheesecake bars cool in the oven with the door cracked open for about an hour to prevent cracking. For other amazing cheesecake recipes, try this Burnt Basque Cheesecake Loaf.
Step 5: Chill and Serve
Once cooled, remove the pan from the oven and let it cool completely at room temperature. Then, cover the pan with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the bars to set properly. Once chilled, use the parchment paper handles to lift the entire block out of the pan. For the cleanest cuts, use a large, sharp knife, wiping it clean between each slice. For other easy-to-make desserts, check out these Creme Brulee Cookies.
Pro Tips for Perfect Cheesecake Bars
- Room Temperature Ingredients: For the smoothest, creamiest filling, ensure your cream cheese, eggs, and sour cream are all at room temperature.
- Don’t Overmix: Overmixing the filling, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to crack.
- The “Wobble” Test: The bars are done when the center has a slight jiggle to it. It will continue to set as it cools.
- Cooling is Key: Don’t rush the cooling process! Allowing the bars to cool slowly and then chill thoroughly is the secret to a great texture and easy slicing. If you are looking for a no-bake dessert option, try this No-Bake Chocolate Cherry Pie (coming soon).
Frequently Asked Questions
Absolutely! These are an excellent make-ahead dessert. You can prepare them up to 2 days in advance and store them, covered, in the refrigerator until you’re ready to serve.
Yes, frozen raspberries work perfectly for the sauce. You don’t need to thaw them first; simply add them to the saucepan and cook as directed. The cooking time might be a minute or two longer.
The bars are done when the edges are set and slightly puffed, and the center still has a slight jiggle or wobble when you gently shake the pan. The center will finish setting as it cools.
For perfectly clean slices, make sure the bars are thoroughly chilled for at least 4 hours, or overnight. Use a long, sharp knife, dip it in hot water, and wipe it clean with a paper towel between each cut.
For a tasty variation, you can make the crust with crushed shortbread cookies, vanilla wafers, or even crushed pretzels for a salty-sweet combination. Simply substitute them 1:1 for the graham cracker crumbs.
Storing Your Delicious Creation
To store your raspberry cheesecake bars, place them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. For longer storage, you can freeze them. Place the cut bars on a baking sheet and freeze until solid, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, simply place them in the refrigerator overnight.
Share Your Masterpiece!
We are confident you’ll love making and sharing these incredible Raspberry Cheesecake Bars. They are the perfect blend of creamy, tangy, and sweet! If you enjoyed this recipe, please leave a comment below and share it with your friends. We’d love to see your beautiful creations, so be sure to share a photo to Pinterest!
Raspberry Cheesecake Bars Recipe
Raspberry Cheesecake Bars with Buttery Graham Cracker Crust
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- 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.
- 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.
- 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.
- Pour the filling over the crust. Dollop the cooled raspberry sauce on top and use a knife to create swirls.
- 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.
- Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight before slicing and serving.
Notes
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.
