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Raspberry swirl cheesecake bars that you’ll crave!

raspberry swirl cheesecake bars

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Creamy, tangy, sweet raspberry swirl cheesecake bars crowned with fresh berry bliss.

Ingredients

Scale
  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 tablespoons melted butter
  • For the raspberry swirl:
    • 1 1/2 cups fresh or frozen raspberries
    • 2 tablespoons sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon cornstarch + 1 tablespoon water
  • For the cheesecake filling:
    • 500g (16 oz) cream cheese, softened
    • 3/4 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
  • For topping (optional but beautiful):
    • Whipped cream
    • Fresh raspberries

Instructions

  1. Preheat oven to 175°C / 350°F. Line an 8×8 inch pan with parchment paper.
  2. Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake 8–10 minutes, then cool slightly.
  3. In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until softened.
  4. Stir in cornstarch slurry and simmer until slightly thickened. Strain if you want a smoother sauce. Cool completely.
  5. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream.
  6. Pour cheesecake batter over crust. Spoon raspberry sauce on top and swirl gently with a knife.
  7. Bake 35–40 minutes until center is set but slightly jiggly.
  8. Cool at room temperature, then chill at least 3 hours before slicing.

Notes

  • Use room-temperature cream cheese to avoid lumps
  • Don’t overbake to keep cheesecake creamy
  • Chill overnight for the best texture

Nutrition