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Raspberry Cheesecake Bars

Creamy raspberry cheesecake bars with a vibrant jam swirl on graham crust

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These Raspberry Cheesecake Bars capture the luxurious taste of classic cheesecake in a fuss-free, sliceable form. A buttery graham cracker crust supports a creamy, tangy filling swirled with vibrant raspberry jam for a beautiful and delicious treat perfect for sharing.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream or full-fat Greek yogurt
  • 1/3 cup seedless raspberry jam, plus extra for swirling

Instructions

  1. Preheat oven to 325°F. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides.
  2. Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter until mixture resembles wet sand.
  3. Press crumb mixture firmly and evenly into the prepared pan. Bake for 8 minutes, then cool on a wire rack.
  4. Beat softened cream cheese until smooth. Add 2/3 cup sugar and beat until combined.
  5. Add eggs one at a time, mixing on low just until incorporated. Beat in vanilla and sour cream until smooth.
  6. Pour filling over the cooled crust. Drop small dollops of raspberry jam over the filling.
  7. Use a knife or toothpick to gently swirl the jam into the filling to create a marbled effect.
  8. Bake for 35-40 minutes, until edges are set but the center still jiggles slightly.
  9. Turn off oven, crack the door, and let the pan sit inside for 1 hour.
  10. Transfer pan to a wire rack to cool completely. Cover and refrigerate for at least 4 hours, or overnight.
  11. Use parchment overhang to lift bars from pan. Slice into squares and serve.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not over-bake; the center should jiggle. Chill thoroughly for clean slices. Bars can be frozen for up to 3 months.

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