These Raspberry Cheesecake Bars are a yummy treat! With a creamy cheesecake layer and a burst of sweet raspberries, they’re perfect for any dessert lover!
Making these bars is super simple! I love how the fresh raspberries mix with the smooth cheesecake. Just slice and enjoy—it’s a crowd-pleaser for sure!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you’re short on graham crackers, you can use digestive biscuits or even crushed Oreo cookies for a chocolatey twist!
Butter: Unsalted butter is recommended for better control over salt levels in your dish. If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute works well too.
Cream Cheese: For the best creaminess, use full-fat cream cheese. If you’re dairy-free, opt for vegan cream cheese found in health stores. It gives a similar texture and flavor!
Sour Cream/Heavy Cream: I enjoy using sour cream for its tangy kick, but heavy cream can create a richer cheesecake. Greek yogurt can also substitute in for a lighter option!
Raspberries: Fresh raspberries add a lovely tartness, but if they’re out of season, frozen raspberries work just fine. Just thaw them and drain excess moisture before use.
How Can I Get the Cheesecake Layer Smooth and Creamy?
Making a smooth cheesecake is key! Start with softened cream cheese to avoid lumps. Here are some tips:
- Beat the cream cheese by itself first until creamy. This ensures a nice and smooth base.
- Add the sugar and blend until well mixed before adding eggs one at a time, mixing well after each addition.
- Incorporate sour cream gently; too much mixing can introduce air and may cause cracks in the cheesecake as it bakes.
Taking your time here will pay off—your cheesecake will be deliciously smooth!
How to Make Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust/Bottom Layer:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup semi-sweet chocolate chips (optional, for fudge swirl effect)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delicious treat will take about 15 minutes to prep and 40-45 minutes to bake. After baking, it’s best to allow the bars to cool for about 4 hours in the fridge to set, making the total time approximately 5 hours, but most of that is just waiting!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). Grab an 8×8-inch baking pan and line it with parchment paper for easy removal later, or lightly grease it with cooking spray.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar together. Pour in the melted butter and stir until everything is well combined. The mixture should look like wet sand.
Press this crumb mixture firmly into the bottom of your prepared pan—make it as even as possible. If you want a fun twist, melt the chocolate chips and swirl them into the crust before baking!
3. Bake the Crust:
Pop the pan into the oven and bake the crust for about 8-10 minutes until it’s a bit golden. Take it out and let it cool slightly while you work on the filling.
4. Make the Raspberry Swirl:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this mixture over medium heat, stirring occasionally, until the raspberries break down and it thickens a little—about 5-7 minutes. If you prefer no seeds, feel free to strain it! Let it cool while you make the cheesecake layer.
5. Prepare the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese until nice and smooth. Gradually add the sugar and mix until fully combined and creamy. Next, add the eggs one at a time, mixing well after each addition.
Finally, stir in the vanilla extract and your choice of sour cream or heavy cream until everything is nice and smooth.
6. Assemble and Swirl:
Pour the creamy cheesecake batter evenly over the cooled crust. Then, drop spoonfuls of the raspberry mixture on top. Using a knife or skewer, gently swirl the raspberry sauce into the cheesecake. This creates a beautiful marbled effect!
7. Bake:
Return the pan to the oven and bake for about 35-40 minutes. The cheesecake should be set but still slightly jiggly in the center—don’t overbake!
8. Cool and Chill:
Take the bars out of the oven and let them cool to room temperature. Once cooled, pop them into the fridge for at least 4 hours or overnight so they can fully set.
9. Serve:
When you’re ready to serve, carefully cut the chilled cheesecake into squares. If you’d like, top each square with fresh raspberries for an extra pop of color and flavor!
Enjoy these rich, creamy Raspberry Cheesecake Bars with their crunchy crust and vibrant raspberry swirl!
Can I Use Different Types of Berries?
Absolutely! While raspberries are delicious, you can use blueberries, strawberries, or blackberries instead. Just keep in mind that different berries may have slightly different sweetness levels, so adjust the sugar to taste if needed.
What If I Don’t Have Graham Crackers?
No problem! You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafer cookies, or even whole Oreo cookies for a chocolatey crust. Just blend them with sugar and melted butter as you would with graham crackers.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will stay fresh for about 3-4 days. Just be sure to let them come to room temperature before serving for the best flavor and texture!
Can I Freeze These Bars?
Yes, you can freeze Raspberry Cheesecake Bars! Once they are fully set and chilled, wrap individual pieces tightly in plastic wrap and place them in an airtight container. They will last in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying!
