Description
These Heavenly Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy cheesecake layer swirled with luscious raspberry preserves. Perfectly sweet and fruity, they’re an easy and elegant dessert to impress your guests or satisfy your own cravings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- ¾ cup raspberry preserves or seedless raspberry jam
- ½ cup fresh raspberries (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to easily lift the bars out after baking.
- Make Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and hold together when pressed. Firmly press the mixture into the bottom of the prepared pan to form an even crust layer.
- Bake Crust: Bake the crust alone in the oven for 8 minutes to set it. Remove it from the oven and allow it to cool slightly while you prepare the filling.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, ¾ cup sugar, eggs, vanilla extract, and all-purpose flour. Mix thoroughly until the batter is smooth and free of lumps.
- Assemble Bars: Pour the cheesecake batter evenly over the slightly cooled crust. Drop spoonfuls of raspberry preserves across the top of the batter.
- Swirl Raspberry Preserves: Using a knife or skewer, gently swirl the preserves into the cheesecake batter to create a marbled effect without fully mixing it in.
- Bake Cheesecake Bars: Bake in the preheated oven for 35 to 40 minutes, or until the center is just set but still slightly jiggly when shaken.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then cover and refrigerate for at least 3 hours to firm up for clean slicing.
- Serve: Once chilled and set, lift the bars from the pan using the parchment overhang. Cut into 9 squares and top each with fresh raspberries if desired before serving.
Notes
- For a more intense raspberry flavor, swirl in extra raspberry preserves before baking.
- Use a food processor to crush graham crackers quickly and evenly.
- Store any leftover bars refrigerated for up to 5 days to maintain freshness.
