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Home » Desserts » Raspberry Cheesecake Bars

Published: Jul 26, 2021 by Kathy · This post may contain affiliate links

Raspberry Cheesecake Bars

Jump to Recipe
Stacked cheesecake bars with a raspberry swirl.

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 squares topped with a raspberry swirl.
Table of Contents
Why make this recipe
Key ingredients
Step by step directions
Recipe tips
Recipe Faqs
More raspberry recipes
Raspberry Cheesecake Bars

Why make this recipe

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!

Key ingredients

Ingredients for making cheesecake bars with raspberries.
  • Raspberries - fresh or frozen
  • Cream cheese
  • Graham crackers - for the crust
  • Eggs
  • Vanilla
  • Lemon - fresh squeezed juice

Step by step directions

Raspberry sauce

  • Place raspberries, sugar and a tablespoon of water in a pot
Raspberries and sugar 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 pulp and juice through the sieve.
  • Raspberries in a sieve.
  • Raspberry seeds left in a sieve.
  • Refrigerate juice until ready to use

Crust

  • Break graham crackers into large chunks and place in a food processor along with sugar and melted butter
  • Pulse until coarse crumbs
  • Graham crackers in a food processor.
  • Coarse crumbs for making a crust in a food processor bowl.

  • 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 prepared baking dish and push down with hands or the bottom of a flat measuring cup
  • Parchment paper added to a baking dish.
  • A graham cracker crust.
  • 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
  • Cream cheese whipped in a bowl.
  • Cheesecake filling in a bowl.
  • Pour filling over baked crust and smooth so filling is even
  • Add dollops of cooled raspberry sauce on top of filling. You might not need all the sauce.
  • Take a knife and create swirls with the sauce and the filling
  • Drops of raspberry sauce on an unbaked cheesecake.
  • Swirls of raspberry sauce on cheesecake bars.
  • 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.
Squares of cheesecake topped with fresh raspberries.

Recipe tips

  • Make certain 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 cheesecake to fully cool before removing from pan and slicing
  • Garnish with fresh raspberries
Three cheesecake bars topped with fresh raspberries.

Recipe Faqs

How long will the raspberry cheesecake bars last?

If the bars are covered and refrigerated, they should last for up to 4 days.

Can I freeze these cheesecake bars?

Yes, these bars can be frozen. Allow bars to fully chill first. Remove from pan and place on a baking sheet. Freeze entire cheesecake on baking sheet. Once frozen, wrap with parchment paper or foil and then place in a freezer bag or double wrap with plastic wrap. Freeze for up to 3 months.

To defrost, remove all wrapping and defrost on a baking sheet or flat platter.

More raspberry recipes

  • Baked raspberry donuts
  • Raspberry brownies
  • Raspberry turnovers
  • Rhubarb raspberry pie
Three cheesecake bars stacked on top of each other.

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!

  • Oatmeal Lace Cookies
  • Ginger Cookies
  • Peppermint Meringues
  • Hot Chocolate Cookies
Cheesecake squares topped with a raspberry swirl.

Raspberry Cheesecake Bars

Kathy
Cheesecake bars with a graham cracker crust and a raspberry sauce.
5 from 9 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 mins
Cook Time 45 mins
Chilling Time 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 16 Bars
Calories 206 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Sieve
  • Baking Dish - 8 x 8 inch
  • Parchment paper
Prevent your screen from going dark

Ingredients
  

Raspberry Sauce

  • 1 ½ cups raspberries
  • 2 tablespoons sugar
  • 1 tablespoon water

Crust

  • 9 graham crackers (1 sleeve of crackers)
  • ¼ cup butter (melted)
  • 2 tablespoons sugar

Filling

  • 16 ounces cream cheese (2 packages)
  • ½ cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt

Instructions
 

  • Preheat oven to 350°

Raspberry Sauce

  • Place raspberries, sugar and water in a saucepan. Heat over medium heat until berries are soft and broken down.
    1 ½ cups raspberries, 2 tablespoons sugar, 1 tablespoon water
  • Place berries through a sieve to remove all seeds
  • Refrigerate sauce until needed

Crust

  • Place graham crackers broken into chunks in a food processor along with melted butter and sugar.
    9 graham crackers, ¼ cup butter, 2 tablespoons sugar
  • Process until coarse crumbs
  • Cover an 8 x 8 inch baking dish with 2 pieces of parchment paper (or a single piece of foil.) The parchment paper should be the same width as the pan and place so the paper crosses each other in the center with the paper overlapping on the sides. This will be used to remove the entire cheesecake from the pan after it is cooked and cooled.
  • Place crumbs on top of parchment paper and press down firmly using hands or the bottom of a flat measuring cup
  • Bake in a preheated 350° oven for 10 minutes

Filling

  • Place room temperature cream cheese in a bowl and mix with a mixer until smooth
    16 ounces cream cheese
  • Add sugar, eggs, lemon juice, vanilla and salt. Mix together until smooth and creamy
    ½ cup sugar, 2 eggs, 1 tablespoon lemon juice, 1 teaspoon vanilla, ⅛ teaspoon salt
  • Place mixture over prepared crust and spread evenly over crust
  • Add dollops of the raspberry sauce over the filling. Use a butter knife to create swirls of the sauce and the filling. You might not need all the sauce.
  • Bake in preheated 350° oven for 30-35 minutes. Filling is done when there is just a slight jiggle in the center of the pan when you give a slight shake.
  • Allow cheesecake to cool at room temperature for 30-45 minutes and then place in the refrigerator to fully chill for at least 3 hours. Do not cover the cheesecake unless you are chilling for longer than 3 hours.
  • Remove cheesecake from pan by carefully pulling up on all 4 ends of the parchment paper. Place on a cutting board and slice into 2 inch squares. Garnish with fresh raspberries, if desired.

Notes

  • Make certain 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 cheesecake to fully cool before removing from pan and slicing
  • Garnish with fresh raspberries

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1BarCalories: 206kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 194mgPotassium: 80mgFiber: 1gSugar: 13gVitamin A: 503IUVitamin C: 3mgCalcium: 41mgIron: 1mg
Keyword Cheesecake Bars
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Comments

  1. Valentina says

    July 31, 2021 at 5:57 pm

    I really love how you swirled the tops with the raspberry. These would "pop" on any dessert table. I'd take too many, I'm sure. 😉 ~Valentina

    Reply
    • Kathy says

      August 01, 2021 at 6:32 am

      They are hard to resist!!!

      Reply
  2. David @ Spiced says

    July 27, 2021 at 4:28 am

    5 stars
    I love summer berries in all forms, but if that form happens to be cheesecake? I love it even more! These cheesecake bars not only look impressive, but I know they would taste amazing with that raspberry puree swirled throughout. Perfect summer recipe right here!

    Reply
    • Kathy says

      July 27, 2021 at 5:59 am

      Thanks, David!!! Enjoy 🙂

      Reply
  3. Dawn says

    July 26, 2021 at 7:08 am

    5 stars
    Anything in cheesecake form is always delicious. These bars are nice and portable and I know I'm gonna eat more than one. 😉 Love the raspberry flavour. Perfect for the season!!

    Reply
    • Kathy says

      July 26, 2021 at 7:20 am

      They really are perfect for serving a crowd - or for keeping for yourself!!! 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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