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Creamy Raspberry Cheesecake Bars Easy Homemade Berry Swirl Recipe

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These creamy raspberry cheesecake bars feature a luscious berry swirl and a buttery graham cracker crust, delivering a perfect balance of richness and fruity brightness in an easy-to-make dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust by combining graham cracker crumbs, 1/4 cup sugar, melted butter, and a pinch of salt. Mix until crumbs look like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
  3. Prepare the raspberry puree by mashing raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Optionally, press through a fine mesh sieve to remove seeds. Set aside.
  4. Make the cheesecake filling by beating cream cheese with 2/3 cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined.
  5. Pour the cheesecake filling over the cooled crust and smooth the top. Spoon dollops of raspberry puree over the filling and gently swirl with a butter knife or skewer to create marbled patterns.
  6. Bake for 35-40 minutes until edges are set but center jiggles slightly. Avoid overbaking.
  7. Cool to room temperature, then refrigerate for at least 3 hours or overnight.
  8. Use parchment paper overhang to lift bars from pan. Slice into 16 squares, wiping knife clean between cuts.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs to prevent cracks. Swirl raspberry puree gently for a distinct marbled look. Chill bars overnight for best texture and clean slicing. Frozen raspberries can be used if thawed and drained. For gluten-free crust, substitute almond flour. For vegan option, use dairy-free cream cheese and coconut yogurt.

Nutrition

Keywords: raspberry cheesecake bars, berry swirl, creamy cheesecake, easy dessert, homemade cheesecake bars, graham cracker crust, raspberry puree

Find it online: https://blixfood.com/creamy-raspberry-cheesecake-bars-easy-homemade-berry-swirl-recipe/