Raspberry Cheesecake Bars

Creamy cheesecake bars with a raspberry sauce swirl makes a perfect little dessert. These raspberry cheesecake bars have all the great taste of a regular cheesecake without all the fuss.

Serve these cheesecake squares on a dessert table, family dinner or a summer barbecue.

Cheesecake bars

Raspberry cheesecake bars are a delicious dessert that combines the creamy texture of cheesecake with the tartness of fresh raspberries. These bars feature a graham cracker crust, a smooth and creamy cheesecake layer, and a layer of sweet raspberry topping.

They are a perfect treat for any occasion, whether it's a holiday gathering, a dinner party, or just a sweet indulgence at home. They are a crowd-pleasing dessert that is sure to satisfy any sweet tooth.

Making a cheesecake can be intimidating, but these cheesecake bars are made without all the fuss! No water bath is needed when baking these bars. These bars are made in three different steps and they all come together and form these impressive bars.

The raspberry swirl adds just the right touch to this dessert. It gives a little fruitiness and the swirl makes an impressive look. Just slice and serve and wait for the oohs and aahs!

If you love these raspberry cheesecake bars, you might also want to check out this recipe for blueberry lemon bliss cheesecake bars!

Key ingredients

• Raspberries - fresh or frozen
• Cream cheese
• Graham crackers - for the crust
• Eggs
• Vanilla
• Lemon - freshly squeezed juice

Step by step directions

Raspberry sauce

• Place raspberries, sugar, and a tablespoon of water in a pot

• Cook over medium heat until berries are soft and broken down
• Place through a sieve to remove seeds. You will need to use a spatula or a spoon to push the pulp and juice through the sieve.

• Refrigerate juice until ready to use

Crust

• Break graham crackers into large chunks and place them in a food processor along with sugar and melted butter
• Pulse until coarse crumbs

• Line an 8 x 8-inch baking dish with two pieces of parchment paper or with foil. The parchment paper should be cut to the width of the baking dish and layered with both pieces overlapping in a "t" shape with the ends hanging over the sides. This will help for easy removal of the entire cheesecake after baking and cooling.
• Add graham cracker mixture to the prepared baking dish and push down with hands or the bottom of a flat measuring cup

• Bake in a preheated 350° oven for 10 minutes

Filling

• Whip cream cheese until smooth
• Add eggs, sugar, lemon juice, and vanilla, and whip again until smooth and creamy

• Pour filling over baked crust and smooth so filling is even
• Add dollops of cooled raspberry sauce on top of the filling. You might not need all the sauce.
• Take a knife and create swirls with the sauce and the filling

• Bake in preheated 350° oven for 30 - 35 minutes
• Allow cheesecake bars to cool for 45 minutes then refrigerate for at least 3 hours. You do not need to cover unless you will be refrigerating for longer than 3 hours.
• Remove from fridge and remove from pan by gently pulling up on parchment paper. Place on a cutting board and cut into 16 squares.

Recipe tips

• Make certain the cream cheese is at room temperature before beginning otherwise your cream cheese will be lumpy
• Do not overmix once you've added the additional ingredients. Just mix until smooth and creamy.
• Make gentle swirls with the sauce and filling
• Cheesecake is done when there is just a slight amount of jiggle in the center of the pan
• Allow the cheesecake to fully cool before removing it from pan and slicing
• Garnish with fresh raspberries

Recipe Faqs

More raspberry recipes

• Baked raspberry donuts
• Raspberry brownies
• Raspberry turnovers
• Rhubarb raspberry pie

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out all my delicious dessert recipes!