These Raspberry Cheesecake Bars are a sweet treat with a creamy filling and a colorful raspberry swirl. They are perfect for sharing, or maybe keeping all to yourself! 😉
Making these bars is so easy! Just mix, swirl, and bake. I love how the bright raspberry adds a pop of flavor and color. They make any day feel special!
Key Ingredients & Substitutions
Graham cracker crumbs: These are essential for the crust, bringing texture and a hint of sweetness. If you don’t have graham crackers, you can substitute with crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Chocolate: Semi-sweet or dark chocolate adds richness to the bars. If you’re looking for a lighter option, you could use white chocolate or skip it entirely for a classic cheesecake flavor.
Cream cheese: This creates the creamy filling. If you prefer a lighter version, consider using Neufchâtel cheese as a substitute. Make sure it’s softened for smooth mixing.
Raspberries: Fresh raspberries are my favorite in this recipe, but frozen raspberries work well too. If berries aren’t available, you can use another fruit like strawberries or blueberries for a twist!
How Do I Ensure My Cheesecake Bars Set Perfectly?
One of the keys to successful cheesecake bars is making sure they bake properly! Here’s how to get it right:
- Preheat your oven to the right temperature—325°F (163°C) is perfect for even baking.
- Make sure your cream cheese is softened before mixing. This prevents lumps and helps it combine smoothly.
- Don’t overmix the filling after adding eggs; just blend until combined to keep your bars creamy and prevent them from cracking.
- Check if the edges are set and the center is slightly jiggly when baking—this is normal! They will firm up as they cool.
- Let them cool completely at room temperature before chilling in the fridge. This will help them set perfectly.
Follow these simple tips, and you’ll have delicious, perfectly set raspberry cheesecake bars every time!
Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Chocolate Layer:
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1-2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 35-40 minutes of baking time, and at least 4 hours to chill in the fridge. You can whip up the layers quickly, and then just let them set so you can enjoy a delightful dessert later!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). Then, take an 8×8-inch baking pan and line it with parchment paper or lightly grease it to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined and crumbly. Next, press this mixture evenly into the bottom of your prepared pan to create a nice crust. Set it aside for now.
3. Prepare the Chocolate Layer:
In a heatproof bowl, melt the chopped chocolate and butter together. You can do this over simmering water or in short bursts in the microwave, stirring until smooth. Once melted, pour this delicious chocolate over the graham cracker crust and spread it evenly. Pop the pan into the refrigerator or freezer for about 10-15 minutes to let the chocolate set.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until it’s smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Finish by stirring in the vanilla extract until just combined.
5. Prepare the Raspberry Swirl:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice (if using). Cook and stir occasionally until the raspberries break down and thicken slightly, about 5 minutes. Once done, strain the raspberry mixture through a fine mesh sieve to remove the seeds. Let the raspberry puree cool to room temperature.
6. Assemble the Bars:
Pour the cheesecake filling evenly over the chocolate layer in the pan. Then, drop spoonfuls of the raspberry puree randomly over the cheesecake filling. Use a knife or skewer to gently swirl the raspberry puree into the cheesecake, creating a beautiful marbled effect.
7. Bake:
Now it’s time to bake! Place the pan in the oven and bake for about 35-40 minutes. You want the edges to be set while the center is still slightly jiggly. It will firm up as it cools.
8. Cool and Chill:
Once baked, remove the bars from the oven and let them cool completely on a wire rack. After that, refrigerate the bars for at least 4 hours or overnight to let them set fully.
9. Serve:
When you’re ready to serve, lift the bars from the pan using the parchment paper and cut them into squares. If you like, garnish with fresh raspberries on top for that extra touch. Enjoy your creamy, tangy, and chocolatey Raspberry Cheesecake Bars with a delightful raspberry swirl!
Can I Use Different Fruit for the Swirl?
Absolutely! While raspberries are lovely, you can substitute them with fresh or frozen blueberries, strawberries, or even blackberries. Just adjust the sugar to taste, as different fruits may have varying levels of sweetness.
What’s the Best Way to Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
How Do I Avoid Cracks in My Cheesecake Bars?
To prevent cracks, make sure all your ingredients are at room temperature, especially the cream cheese. Avoid overmixing once you add the eggs, and ensure you don’t bake them too long—remove them when the center is slightly jiggly. They will firm up as they cool!
Can I Make These Bars Gluten-Free?
Yes, you can use gluten-free graham cracker crumbs or another gluten-free cookie alternative for the crust. Just double-check that all your other ingredients are also gluten-free to keep the dessert safe for those with gluten sensitivities.
