These Raspberry Cheesecake Bars are a sweet treat you’ll love! With a creamy filling and a tasty graham cracker crust, they make a perfect snack or dessert.
I can’t resist the pop of raspberry flavor in every bite—it makes my taste buds dance! 💃 Just whip them up, chill, and enjoy a lovely slice anytime!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using crushed Oreos for the crust! They add a rich flavor. If you’re not a fan of chocolate, try using graham cracker crumbs for a classic base instead.
Cream Cheese: This is the main ingredient that makes cheesecake creamy and rich. If you’re looking for a lighter option, consider using low-fat cream cheese or even Greek yogurt, but the texture will be different.
Fresh Raspberries: Fresh raspberries really brighten the bars with flavor. If they’re out of season or too pricey, use frozen raspberries instead—just thaw and drain them well first.
Sour Cream or Heavy Cream: Sour cream adds a nice tang, while heavy cream gives it richness. You can swap sour cream for plain Greek yogurt if you want a healthier option!
How Do You Get the Perfect Raspberry Swirl?
Swirling the raspberry sauce into the cheesecake filling can be tricky. The idea is to create a beautiful pattern without fully mixing it in. Here’s how to get that perfect swirl:
- After pouring the cheesecake filling over your crust, spoon dollops of the cooled raspberry sauce on top.
- With a skewer or knife, gently swirl in a figure-eight motion to create a marbled look. Don’t overdo it—just a couple of turns!
Let the colors shine through so each bite gives you that lovely raspberry tang along with the creamy cheesecake!
Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., chocolate wafer or Oreos, finely crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Raspberry Swirl:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This delightful treat takes about 10 minutes to prep, plus 40 minutes of baking time, and you’ll need at least 4 hours for chilling. In total, set aside about 4 hours and 50 minutes to fully enjoy your cheesecake bars!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Prepare an 8×8 inch baking pan by lining it with parchment paper, allowing some overhang on the sides. This will help you remove the bars easily later.
2. Make the Crust:
In a medium bowl, mix together the chocolate cookie crumbs, melted butter, and sugar. Stir until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes and then remove it from the oven to cool.
3. Prepare the Raspberry Swirl:
While the crust is baking, you can make the raspberry swirl! In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring often until the raspberries are broken down and the mixture has thickened slightly, about 5 minutes. Once done, strain the mixture through a fine mesh sieve to remove the seeds and let the sauce cool to room temperature.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add in the sugar and mix well. Next, add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract and sour cream (or heavy cream) until the mixture is completely smooth.
5. Assemble the Bars:
Pour the cheesecake filling over the cooled crust, spreading it evenly. Then, drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Use a skewer or knife to gently swirl the raspberry sauce into the cream cheese layer, creating a lovely marbled effect.
6. Bake:
Bake the bars in the preheated oven for 35-40 minutes, or until the edges appear set and the center is slightly jiggly but not liquid. It’s okay if it has a little wobble in the middle!
7. Cool and Chill:
Remove the cheesecake bars from the oven and let them cool completely on a wire rack. After cooling, cover and refrigerate for at least 4 hours or preferably overnight to allow them to fully set.
8. Serve:
Once chilled, lift the bars out of the pan using the parchment paper. Cut them into squares and garnish each piece with fresh raspberries. Enjoy!
These Raspberry Cheesecake Bars are so delicious! With a rich chocolate crust, smooth cheesecake, and a zesty raspberry swirl, they’re sure to become a favorite!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While the recipe calls for chocolate cookie crumbs, you can use graham crackers or even shortbread cookies for a different flavor profile. Just make sure to adjust the quantity based on the size of the cookies to yield 1 1/2 cups of crumbs.
How Do I Store Leftover Raspberry Cheesecake Bars?
To store leftovers, simply place them in an airtight container in the refrigerator. They should stay fresh for up to 4-5 days. For longer storage, you can freeze them; just make sure to wrap each piece tightly in plastic wrap before placing it in a freezer bag.
Can I Make This Recipe Gluten-Free?
Yes! To make gluten-free Raspberry Cheesecake Bars, use gluten-free chocolate cookies for the crust and ensure all other ingredients are gluten-free. There are many gluten-free cookie brands available that work well!
What Should I Do If My Raspberry Sauce is Too Thick?
If your raspberry sauce turns out too thick, simply stir in a small amount of water or lemon juice over low heat until you reach your desired consistency. Just be careful not to make it too runny!