Raspberry swirl cheesecake bars that you’ll crave!
Creamy, tangy, sweet raspberry swirl cheesecake bars crowned with fresh berry bliss.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat oven to 175°C / 350°F. Line an 8×8 inch pan with parchment paper.
- Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake 8–10 minutes, then cool slightly.
- In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until softened.
- Stir in cornstarch slurry and simmer until slightly thickened. Strain if you want a smoother sauce. Cool completely.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream.
- Pour cheesecake batter over crust. Spoon raspberry sauce on top and swirl gently with a knife.
- Bake 35–40 minutes until center is set but slightly jiggly.
- 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
- Serving Size: 1 square
- Calories: 360 kcal
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g