Fresh Raspberry Cheesecake Bars
Indulge in the creamy decadence of Fresh Raspberry Cheesecake Bars, a perfect fusion of tangy fruit and rich cheesecake in every bite. These elegant bars start with a buttery graham cracker crust that provides the ideal crunchy base for a velvety cream cheese filling. Swirled with fresh raspberries mashed with a touch of powdered sugar, the marbled top not only looks stunning but bursts with vibrant, fruity flavor. With just 20 minutes of prep, followed by a luxurious bake and chill time, these bars are an effortless showstopper for any gathering. Ideal for spring and summer, they’re best served cold and can easily be prepared ahead, making them a versatile dessert for entertaining. Perfectly balanced between sweet and tart, these raspberry cheesecake bars will quickly become your go-to treat!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for the crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for the filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake the crust in the preheated oven for 8–10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and sour cream until fully combined. The cheesecake batter should be smooth and free of lumps.
Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
In a small bowl, mash the fresh raspberries with the powdered sugar using a fork. Drop spoonfuls of the raspberry mixture onto the cheesecake batter.
Use a toothpick or the back of a knife to gently swirl the raspberries into the batter, creating a marbled effect.
Bake the bars in the preheated oven for 35–40 minutes, or until the edges are set but the center still has a slight jiggle.
Remove the pan from the oven and let the bars cool at room temperature for 1 hour. Then transfer them to the refrigerator to chill for at least 3 hours or overnight.
Once fully chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and serve cold. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
4758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.6 g | 401% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 299.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 842 mg | 65% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
