Raspberry Cheesecake Bars

Name: Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9 serving
Ingredients: 1 ½ cup raspberries; 2 teaspoon cornstarch; 1 tablespoon lemon juice; 2 tablespoons sugar; 1 cup Graham cracker crumbs; 2 tablespoons sugar; ¼ cup salted butter; 8 ounces cream cheese; ⅔ cup sugar; 1 teaspoon vanilla extract; ⅓ cup sour cream; 2 eggs; 1 tablespoon lemon juice

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
9
Calories
279 kcal
Course
Dessert
Cuisine
American

Raspberry Cheesecake Bars

Iris Warren

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Raspberry Cheesecake Bars are the perfect dessert with the crunchy graham cracker crust, creamy cheesecake filling and fresh raspberry swirl!

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Ingredients

Servings

Raspberry swirl:

1 ½ cup raspberries , fresh or frozen (thawed)
2 teaspoon cornstarch
1 tablespoon lemon juice
2 tablespoons sugar

Crust:

1 cup Graham cracker crumbs
2 tablespoons sugar
¼ cup salted butter , melted

Filling:

8 ounces cream cheese , softened
⅔ cup sugar
1 teaspoon vanilla extract
⅓ cup sour cream
2 eggs
1 tablespoon lemon juice

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Instructions

For the Raspberry swirl:

In a small saucepan over medium heat, combine the raspberries, cornstarch and lemon juice. Place the raspberries into a small saucepan. Mash slightly as you stir.
Stir in the sugar. Continue cooking until the mixture is thickened and no foggy.
Remove from heat and let it cool while you make the crust and cheesecake filling.

For the crust:

Preheat the oven to 350ºF. Coat an 8x8 baking dish with cooking spray.
In a medium mixing bowl, combine the graham crackers crumbs, sugar and melted butter. Press the mixture into the prepared pan using the back of a spoon.
Bake the crust for 10 minutes. Remove and set aside.

For the filling:

In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using an electric mixer, beat the cream cheese until smooth.
Add the sugar, vanilla, sour cream, eggs, and lemon juice and beat until fluffy.

Put it all together:

Pour the cheesecake filling over the crust.
Dot the cheesecake with raspberry sauce, and swirl with a butter knife or toothpick.
Bake in center of oven for 25 minutes (still at 350°F), until center is just set and no longer jiggly.
Remove from oven and let cool before cutting into squares.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Equipments used:

Nutrition Information

Show Details

Calories 279kcal (14%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.003g Cholesterol 71mg (24%) Sodium 195mg (8%) Potassium 127mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 504IU (10%) Vitamin C 7mg (8%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 279 kcal

% Daily Value*

Calories	279kcal	14%
Carbohydrates	35g	12%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.003g	0%
Cholesterol	71mg	24%
Sodium	195mg	8%
Potassium	127mg	3%
Fiber	2g	8%
Sugar	26g	52%
Vitamin A	504IU	10%
Vitamin C	7mg	8%
Calcium	65mg	7%
Iron	1mg	6%