Description
Heavenly Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake filling marbled with vibrant raspberry jam and studded with fresh raspberries, creating a luscious dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup fresh raspberries (for folding into filling)
Topping
- 2 tablespoons raspberry jam
- ½ cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang on the sides to easily lift the bars out later.
- Make the Crust: In a medium bowl, thoroughly combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 8 to 10 minutes until set and fragrance fills your kitchen. Remove and let cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese until completely smooth. Add ½ cup granulated sugar and vanilla extract, mixing until creamy and uniform. Add the eggs one at a time, blending just until incorporated after each addition to avoid overmixing. Fold in sour cream and flour gently until smooth.
- Add Raspberries to Filling: Gently fold 1 cup of fresh raspberries into the cheesecake mixture, distributing them evenly without crushing.
- Assemble and Swirl: Pour the cheesecake mixture over the cooled crust, smoothing the surface carefully. Slightly warm the raspberry jam until it’s easily pourable, then drop small spoonfuls on top of the cheesecake batter. With a knife, swirl the jam gently through the batter to create a beautiful marbled effect.
- Add Remaining Raspberries: Scatter the remaining ½ cup fresh raspberries evenly over the top for an attractive garnish and bursts of fresh flavor.
- Bake: Bake the assembled bars for 35 to 40 minutes, until the center is set but still has a slight jiggle. Remove from oven and allow to cool fully at room temperature.
- Chill: Once cooled, refrigerate the bars for at least 3 hours to firm up completely, making slicing easier and the texture perfect.
- Serve: Use a sharp knife wiped clean between cuts to slice into 9 bars. Optionally dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- For clean slices, use a sharp knife and wipe it between each cut to prevent smudging.
- You can substitute frozen raspberries for fresh ones, but thaw and drain them well to avoid excess moisture.
- Dusting with powdered sugar before serving adds a lovely presentation and sweeter finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
