Raspberry Swirl Cheesecake Bars
User Reviews
4.7
Raspberry Swirl Cheesecake Bars
Description
Raspberry Swirl Cheesecake Bars combine a classic graham cracker crust with a creamy cheesecake filling and a fresh raspberry topping. The crust is made from crushed graham crackers mixed with brown sugar and melted butter, pressed firmly into a pan and baked briefly to set. The cheesecake layer is whipped cream cheese with sugar, eggs, sour cream, and vanilla for smoothness. Fresh or frozen raspberries are cooked with sugar and lemon juice to create a slightly tart topping which is swirled through the cheesecake batter before baking.
The bars bake in an 8x8 pan until the cheesecake layer sets without browning excessively, resulting in a firm yet tender texture. Once cooled, the raspberry swirl creates bright spots of flavor and color throughout the bars. These cheesecake bars can be cut into squares or even smaller bite-sized cubes for serving, maintaining their shape well due to the firm crust base.
They store well in the refrigerator in an airtight container and can keep for several days, allowing convenient make-ahead dessert options. When doubling, a larger pan is recommended with extended bake time to achieve the same results.
Ingredients
For The Graham Cracker Crust
- 9 heets graham crackers 9 rectangular sheets equals about 1 cup of crumbs
- 2 tablespoons brown sugar
- ¼ cup butter salted, melted
For The Cheesecake
- 16 ounces cream cheese softened, 2 blocks
- ½ cup sugar
- 2 egg
- ¼ cup sour cream
- 1 tablespoon vanilla extract
For The Raspberry Topping
- 3/4 cups raspberry about 6 ounces fresh or frozen
- 4 tablespoons sugar
- 1/2 teaspoon lemon juice
Instructions
Make The Graham Cracker Crust
- Preheat the oven to 325. Line a 8x8 square pan with aluminum foil or parchment paper.
- Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
- Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.
Make The Cheesecake Filling
- Place the cream cheese in a large mixing bowl. Mix with an electric mixer until smooth, about 2-3 minutes. Add ½ cup sugar and cream together the sugar and cream cheese until fully mixed.
- Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.
- Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.
Make The Raspberry Topping
- Add raspberries, 4 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.
Layer And Bake The Bars
- Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.
- Drizzle the raspberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.
- Bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.
- Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight. Then slice and enjoy!
Notes
- For larger batches, use a 9x13 inch pan and expect a longer baking time of 40 to 45 minutes.
- These bars are rich, so cutting them into smaller pieces allows for easier sharing and portion control.
- They keep well refrigerated in an airtight container for 3 to 5 days.
- Slicing into bite-sized cubes works well for dessert platters or parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 216mg | 9% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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