Description
Sinful raspberry cheesecake bars deliver a dreamy dessert experience with creamy cheesecake and tangy berry swirls. Delicate graham cracker crust and luscious raspberry layers promise pure indulgence for sweet-toothed guests you’ll surely impress.
Ingredients
Scale
Cheese Base:
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup unsalted butter
- 3 tbsp granulated sugar
Raspberry Topping:
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
- 2 tbsp lemon juice
- 3 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, stirring until the mixture resembles coarse, moistened sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, creating a compact, level crust.
- In a separate large bowl, beat cream cheese until smooth and creamy, then gradually incorporate sugar, mixing until fully integrated.
- Add eggs one at a time, blending thoroughly after each addition, then mix in vanilla extract until the cheese mixture is uniform and silky.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly to cover the entire surface.
- In a small saucepan, combine raspberries, jam, lemon juice, and sugar, gently heating and stirring until the mixture becomes slightly thickened and glossy.
- Carefully drizzle the raspberry mixture over the cheesecake layer, using a knife to create swirling patterns for a marbled effect.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 3 hours before cutting into bars.
- Lift the bars out using the parchment paper overhang, slice into squares, and serve chilled.
Notes
- Ensure cream cheese is at room temperature for smoother, lump-free mixing and a silkier cheesecake texture.
- Use full-fat cream cheese for richest flavor and most luxurious mouthfeel in the bars.
- Gently tap the pan after pouring the cheesecake mixture to release any air bubbles, preventing cracks during baking.
- For gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same measurements.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 287
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 63 mg