🍓🍰 Raspberry Swirl Cheesecake Bars
Rich, creamy cheesecake on a buttery graham cracker crust with a vibrant raspberry swirl—perfect for dessert tables or a sweet treat anytime!
These Raspberry Swirl Cheesecake Bars combine a classic cheesecake texture with a fruity swirl for a beautiful, irresistible treat. They’re easy to make, sliceable, and perfect for sharing (or not—no judgment!).
📝 Ingredients
For the Crust
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1 1/2 cups (180 g) graham cracker crumbs
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1/4 cup (50 g) granulated sugar
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1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling
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16 oz (450 g) cream cheese, softened
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1 cup (200 g) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
For the Raspberry Swirl
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1/2 cup fresh or frozen raspberries
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2 tablespoons sugar
🍽️ Directions
1️⃣ Prepare the Crust
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
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Press mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan lined with parchment paper.
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Bake 8–10 minutes, then set aside to cool slightly.
2️⃣ Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth and creamy.
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract until fully incorporated.
3️⃣ Prepare the Raspberry Swirl
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In a small saucepan or microwave-safe bowl, cook raspberries and sugar until softened (2–3 minutes).
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Mash slightly and strain if desired to remove seeds.
4️⃣ Assemble the Bars
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Pour cheesecake filling over the prepared crust.
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Drop spoonfuls of raspberry sauce over the top.
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Use a knife or skewer to swirl the raspberries gently through the cheesecake.
5️⃣ Bake & Cool
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Bake for 35–40 minutes, until the center is set but slightly jiggly.
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Cool to room temperature, then refrigerate for at least 3 hours, preferably overnight, for best texture.
6️⃣ Serve
Cut into squares or rectangles and serve chilled. Optional: dust with powdered sugar or drizzle with extra raspberry sauce.