Raspberry Cheesecake Bars

How to Make Raspberry Cheesecake Bars

1. 1

   Step 1: Make and bake the crust

   Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the granulated sugar (from the total), and the melted butter until the mixture holds together when pressed. Press the crumbs evenly into the bottom of an 8x8-inch (20x20 cm) pan lined with parchment, then bake 8 minutes; remove and let cool while you make the filling.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Prepare the cheesecake filling

   Reduce oven temperature to 325°F (160°C). Beat the cream cheese and the remaining granulated sugar until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing until combined, then beat in sour cream and vanilla until the batter is silky. Pour the filling evenly over the cooled crust.

   For this step

   • 16 ozCream cheese, room temperature
   • 2 largeLarge eggs
   • 1/2 cupSour cream
   • 1 tspVanilla extract
   
3. 3

   Step 3: Cook the raspberry swirl

   In a small saucepan, combine raspberries, the remaining sugar, lemon juice, and cornstarch mixed with 1 teaspoon water to make a slurry. Cook over medium heat, stirring, until the mixture thickens and the berries break down, about 3–5 minutes; remove from heat and let cool slightly. For a smoother swirl, press the sauce through a sieve to remove seeds, if desired.

   For this step

   • 1 cupRaspberries (fresh or frozen)
   • 1 tbspLemon juice
   • 1 tspCornstarch
   
4. 4

   Step 4: Swirl and bake the bars

   Drop small spoonfuls of the warm raspberry sauce over the cheesecake batter in an even pattern. Use a skewer or knife to drag through the dollops to create a marbled swirl, being careful not to overmix. Bake at 325°F (160°C) for 25–30 minutes, or until the edges are set and the center still has a slight jiggle.
   
5. 5

   Step 5: Cool and chill

   Allow the pan to cool on a wire rack for 30–60 minutes, then refrigerate uncovered for at least 4 hours (preferably overnight) to fully set. Chilling makes the bars much easier to slice cleanly.
   
6. 6

   Step 6: Slice and serve

   Use the parchment overhang to lift the chilled cheesecake slab from the pan, and slice into 8 bars using a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Serve chilled, optionally topped with fresh raspberries or a dusting of powdered sugar.
   

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the granulated sugar (from the total), and the melted butter until the mixture holds together when pressed. Press the crumbs evenly into the bottom of an 8x8-inch (20x20 cm) pan lined with parchment, then bake 8 minutes; remove and let cool while you make the filling.
2. Reduce oven temperature to 325°F (160°C). Beat the cream cheese and the remaining granulated sugar until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing until combined, then beat in sour cream and vanilla until the batter is silky. Pour the filling evenly over the cooled crust.
3. In a small saucepan, combine raspberries, the remaining sugar, lemon juice, and cornstarch mixed with 1 teaspoon water to make a slurry. Cook over medium heat, stirring, until the mixture thickens and the berries break down, about 3–5 minutes; remove from heat and let cool slightly. For a smoother swirl, press the sauce through a sieve to remove seeds, if desired.
4. Drop small spoonfuls of the warm raspberry sauce over the cheesecake batter in an even pattern. Use a skewer or knife to drag through the dollops to create a marbled swirl, being careful not to overmix. Bake at 325°F (160°C) for 25–30 minutes, or until the edges are set and the center still has a slight jiggle.
5. Allow the pan to cool on a wire rack for 30–60 minutes, then refrigerate uncovered for at least 4 hours (preferably overnight) to fully set. Chilling makes the bars much easier to slice cleanly.
6. Use the parchment overhang to lift the chilled cheesecake slab from the pan, and slice into 8 bars using a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Serve chilled, optionally topped with fresh raspberries or a dusting of powdered sugar.