Raspberry Cheesecake Bars
Indulge in the irresistible allure of Raspberry Cheesecake Bars, a dessert that combines a buttery graham cracker crust, creamy cheesecake filling, and vibrant swirls of fresh raspberry puree for a perfect harmony of flavors and textures. These decadent bars are easy to make yet impressive enough for special occasions, with a marbled raspberry topping that adds a stunning visual element. With just 20 minutes of prep time and a quick chill in the refrigerator, these squares strike the perfect balance between tart raspberries and rich, velvety cheesecake. Perfect for dinner parties, potlucks, or a sweet treat throughout the week, these bars are a delightful way to elevate classic cheesecake to new heights.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 150 grams Fresh raspberries
- 25 grams Granulated sugar (for raspberry puree)
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a measuring cup or your hands to compact it. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar with an electric mixer until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until well combined.
Beat in the eggs, one at a time, mixing just until fully incorporated. Do not overmix to avoid air bubbles.
In a food processor or blender, blend the fresh raspberries, 25 grams of sugar, and lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds, creating a smooth raspberry puree.
Pour the cream cheese mixture over the cooled crust, spreading it into an even layer.
Spoon small dollops of the raspberry puree over the cheesecake layer, then use a toothpick or thin knife to gently swirl the puree into the batter, creating a marbled effect.
Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center slightly jiggles when shaken.
Remove the pan from the oven and allow it to cool to room temperature. Then transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight, to fully set.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into 9 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 125 mg | 3% | |
*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.
