If you’re dreaming of a dessert that manages to be both decadent and refreshingly fruity, Raspberry Cheesecake Bars are about to become your new obsession. Imagine a buttery graham cracker crust, a layer of creamy, tangy cheesecake, and bursts of sweet raspberries in every bite. These bars have just the right balance of richness and brightness, making them an irresistible treat for family gatherings, holidays, or just a well-deserved indulgence at home.
Ingredients You’ll Need
The magic of Raspberry Cheesecake Bars starts with simple pantry staples and a few fresh ingredients. Each item brings something special to the table, whether it’s crunch, silkiness, or a vivid pop of color and flavor.
- Graham cracker crumbs: These create a classic, buttery foundation that provides just the right crunch.
- Granulated sugar: Softens the tang of cream cheese and balances the tartness of raspberries.
- Unsalted butter, melted: Binds the crust together and gives it a rich, toasty flavor.
- Cream cheese, softened: The creamy star of the show, delivering that luscious cheesecake texture.
- Eggs, room temperature: Help set the cheesecake layer so it bakes up silky and sliceable.
- Vanilla extract: Adds aromatic warmth and rounds out the filling’s flavor.
- Fresh lemon juice: Offers a gentle zing that keeps the cheesecake tasting light and bright.
- Fresh raspberries: Juicy bursts of berry goodness that contrast beautifully with the richness below.
- Raspberry jam (optional): If you’re in the mood for extra berry flavor and a stunning swirl on top, this is your secret weapon.
How to Make Raspberry Cheesecake Bars
Step 1: Prep Your Pan and Crust
Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to pull the bars out later. This little step ensures easy lifting and perfect edges when you slice your Raspberry Cheesecake Bars. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into your prepared pan to form a uniform base—it’s the sturdy stage for all the deliciousness to come! Bake the crust for 8 minutes to lightly toast it, then set it aside to cool while you get started on the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese until it’s perfectly smooth and creamy (this is easier if you let your cream cheese come fully to room temperature). Add the remaining 1/2 cup of granulated sugar and mix until incorporated, then beat in the eggs one at a time to ensure a luscious, uniform texture. Stir in the vanilla extract and fresh lemon juice for a layer of aromatic flavor and freshness. That’s it—your filling is ready!
Step 3: Assemble with Raspberries
Pour your cheesecake filling over the slightly cooled crust and use a spatula to spread it evenly to the edges. Gently scatter the fresh raspberries over the cream cheese mixture so every bite features a little raspberry magic. If you’re going the extra mile, gently warm the raspberry jam and drizzle it over the top. Swirl with a toothpick for a bakery-worthy marbled effect that’s bound to impress.
Step 4: Bake to Perfection
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know your Raspberry Cheesecake Bars are ready when the edges are set and the center still has a slight jiggle. Don’t worry—the bars will continue to set as they cool! Remove from the oven and allow them to cool completely in the pan before sliding into the fridge to chill for at least 3 hours. This chilling time is key for those clean, crisp slices.
Step 5: Slice and Serve
Once chilled and firm, use the parchment overhang to lift the bars out of the pan. Slice into 12 squares (or bigger—no judgment here!) and serve straight from the fridge. Each bar is a dreamy, creamy, raspberry-kissed bite of pure bliss.
How to Serve Raspberry Cheesecake Bars
Garnishes
Elevate your Raspberry Cheesecake Bars by topping them with a few extra fresh raspberries, a dusting of powdered sugar, or even delicate chocolate shavings. If you love contrast, a drizzle of melted white chocolate not only adds flair but also complements the tangy berries and rich cheesecake below.
Side Dishes
These bars are stars all on their own but pair beautifully with a scoop of vanilla ice cream or a dollop of barely-sweetened whipped cream. For a light and vibrant dessert platter, serve them with fresh-cut citrus fruits or summer berries alongside coffee or herbal tea.
Creative Ways to Present
Turn these bars into a party centerpiece by cutting them into bite-sized cubes and serving on a tiered platter, or nestle each square in a cupcake liner for finger-friendly treats at your next gathering. You can even stack them in mason jars with a layer of extra raspberries for a trendy, portable dessert option.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, Raspberry Cheesecake Bars stay fresh and delicious when covered and refrigerated for up to five days. Store them in an airtight container with parchment between layers to keep them from sticking together and to preserve their perfect texture.
Freezing
Planning ahead? Once fully chilled and sliced, wrap individual bars tightly in plastic wrap and foil, then freeze for up to two months. When the craving hits, just thaw bars in the fridge overnight and enjoy a treat that tastes just as fresh as day one!
Reheating
There’s really no need to reheat these bars—Raspberry Cheesecake Bars taste best served chilled. However, if you prefer them less cold, let them sit at room temperature for about 10-15 minutes before serving for the creamiest texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If using frozen raspberries, no need to thaw them first—just add them directly to the cheesecake filling. Keep in mind they might bleed their color a bit more, creating a pretty swirled effect.
How do I prevent cracks in my cheesecake bars?
Baking the bars just until the edges are set and the center is slightly jiggly helps prevent cracks. Avoid overbaking, and remember that they’ll firm up as they chill in the fridge.
Can I double the recipe for a bigger crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. You might need to add a few extra minutes to the baking time, so keep an eye on the center for that perfect set-jiggle balance.
What if I don’t have lemon juice?
The lemon juice boosts the bright, tangy flavor in your cheesecake, but if you’re out, you can substitute with a little extra vanilla or even a splash of orange juice. The bars will still be delicious!
How do I get clean slices?
For bakery-worthy squares, make sure your Raspberry Cheesecake Bars are well-chilled. Wipe your knife with a damp cloth between cuts, and use a large, sharp knife for the cleanest results.
Final Thoughts
I can’t wait for you to try these Raspberry Cheesecake Bars—the combination of creamy cheesecake, sweet-tart berries, and buttery crust is pure dessert joy. Whether you’re baking for a celebration or simply to treat yourself, these bars are guaranteed to bring smiles. Give them a try, and don’t forget to share the love (and maybe a few bars) with friends and family!
Print
Raspberry Cheesecake Bars Recipe
- Total Time: 3 hours 50 minutes (including chilling)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
These Raspberry Cheesecake Bars are a delightful treat with a buttery graham cracker crust, creamy cheesecake filling, and fresh raspberries, topped with a swirl of raspberry jam. Perfect for any occasion!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Additional:
- 1 1/2 cups fresh raspberries
- 2 tablespoons raspberry jam (optional for swirling)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8 minutes.
- Make the Filling: Beat cream cheese until smooth, add sugar, eggs, vanilla, and lemon juice. Pour over crust.
- Add Raspberries: Scatter raspberries over the filling. Drizzle and swirl with raspberry jam if desired.
- Bake: Bake for 30-35 minutes until edges are set and the center is slightly jiggly.
- Cool and Chill: Cool completely, then chill in the refrigerator for at least 3 hours.
- Serve: Lift bars out, slice, and serve chilled.
Notes
- For extra flavor, drizzle with melted white chocolate before serving.
- Store any leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 17g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
