Are you ready to indulge in a dessert that combines creamy richness with a burst of fruity flavor? These Raspberry Swirl Cheesecake Bars are the perfect treat for anyone who adores cheesecake with a twist. The rich cheesecake filling is beautifully swirled with tangy raspberry puree, making every bite a delightful experience.
Imagine biting into a velvety cheesecake that melts in your mouth, complemented by the tartness of fresh raspberries. These bars are not just visually stunning; they’re also incredibly satisfying, making them an ideal dessert for gatherings or a sweet ending to a dinner at home.
Irresistible Raspberry Swirl Cheesecake Bars
These cheesecake bars feature a creamy, smooth filling made with cream cheese and sugar, balanced by a vibrant raspberry swirl. Each bar is a delightful blend of sweet and tart, with a crumbly graham cracker crust that adds the perfect crunch to the silky texture.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or raspberry puree)
- 2 tablespoons sugar (for raspberries)
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare the Raspberry Swirl: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- Combine and Swirl: Pour the cheesecake filling over the crust and smooth it out. Drop spoonfuls of the raspberry mixture on top and use a knife or toothpick to swirl the raspberry into the cheesecake batter.
- Bake: Bake in the preheated oven for about 30-35 minutes or until the center is set but still slightly jiggly. Remove from the oven and let cool completely before chilling in the refrigerator for at least 4 hours (or overnight).
- Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper. Cut into squares and serve. Enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes (including chilling time)
Nutrition Information
- Servings: 16 bars
- Calories: 210kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 22g