These Raspberry Cheesecake Bars are a sweet treat with a creamy filling and a fresh raspberry swirl. They bring the perfect balance of tangy and sweet in every bite!
Honestly, who can resist a berry topping? I love making these when friends come over. They never last long on the table—everyone wants a piece of the deliciousness! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: This gives the crust its delicious crunch. If you’re short on graham crackers, you can replace them with crushed digestives, vanilla wafers, or even Oreo crumbs for a fun twist!
Unsalted Butter: Essential for richness in both the crust and brownie layers. If you’re out of butter, coconut oil or vegetable oil can work as a substitute, while keeping the ratios the same.
Cream Cheese: This is the star of the cheesecake layer! If you want a lighter version, try using Neufchâtel cheese. For a dairy-free option, look for vegan cream cheese, though the texture may vary slightly.
Raspberries: Fresh or frozen can work! If you don’t have raspberries, strawberries or blueberries can be used for a different flavor. Just make sure to adjust their sweetness based on your choice!
How Do You Get the Perfect Swirl in Your Bars?
Creating a pretty raspberry swirl adds not just beauty but flavor as well! Here’s how to get the perfect marbled effect:
- After pouring the cheesecake filling, drop spoonfuls of raspberry sauce evenly over the top.
- Use the tip of a knife or a skewer to swirl the raspberry into the cheesecake. Don’t overdo it—you want to see distinct lines, not just a pink cheesecake!
- Remember to gently drag through the mixture without pressing down too hard to keep the layers defined.
This step can be a bit delicate, but the end result is worth it—it turns your cheesecake bars into a stunning dessert!
How to Make Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish:
- Fresh raspberries (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and you’ll need to bake it for another 43-47 minutes. After baking, it’s best to chill the bars for at least 4 hours (or overnight) to let them set properly. So, plan a bit of time to enjoy the wait—it’ll be totally worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grab a 9×9-inch baking pan, line it with parchment paper for easy removal later, or lightly grease it so nothing sticks.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup of sugar. You want the mixture to be crumbly yet moistened. Press this mixture firmly into the bottom of your prepared baking pan—that’s your crust! Set it aside while you prepare the brownie layer.
3. Prepare the Brownie Layer:
In a microwave-safe bowl, melt the 1/2 cup of butter. Mix in 1 cup of granulated sugar, 2 eggs, and 1 teaspoon of vanilla extract until smooth. Then, add in the cocoa powder, flour, and a pinch of salt. Stir just until everything is combined—don’t overmix! Pour this delightful brownie batter over your graham cracker crust, spreading it evenly.
4. Bake Brownie Layer:
Pop the pan into the oven and bake for about 15 minutes. You want the brownie layer just set so it can support the cheesecake layer!
5. Make the Cheesecake Filling:
While the brownie layer is baking, grab a mixing bowl and beat your softened cream cheese until it’s nice and smooth. Add in 2/3 cup sugar, 2 eggs, and 1 teaspoon of vanilla extract. Keep mixing until everything is well blended and creamy.
6. Make Raspberry Swirl:
In a small saucepan, combine the raspberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Heat this mixture on medium, mashing the raspberries as you go. Cook until it thickens a bit (about 5 minutes), and then strain it if you want to remove the seeds. Allow it to cool slightly before using.
7. Assemble the Bars:
Once the brownie layer is out of the oven and has cooled for a few minutes, pour the cheesecake mixture over the brownie layer. Then, drip spoonfuls of the raspberry sauce on top. Use a knife or skewer to gently swirl the raspberry into the cheesecake—aim for a pretty marbled effect!
8. Bake:
Put the assembled pan back in the oven and bake for another 28-32 minutes. The cheesecake should be set but still have a slight jiggle in the center.
9. Cool and Chill:
Allow the bars to cool down to room temperature, then cover and refrigerate them for at least 4 hours, or even better, overnight. This helps them to set perfectly!
10. Serve:
Cut the chilled bars into squares and garnish each slice with a fresh raspberry on top if you’d like. Enjoy your delicious Raspberry Cheesecake Bars with friends and family!
These bars offer a delightful combo of crispy crust, rich brownie, creamy cheesecake, and tangy raspberry swirl. They make for the perfect dessert treat! 🍰
Can I Use Different Berries for the Swirl?
Absolutely! While raspberries are delicious, you can substitute with strawberries, blueberries, or blackberries. Just adjust the sugar depending on the sweetness of the berries you choose!
How Do I Store Leftover Cheesecake Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just slice them and wrap each piece tightly before freezing!
Can I Make the Cheesecake Layer Dairy-Free?
Yes! You can use a dairy-free cream cheese alternative, available in most grocery stores. Just be aware that the texture may vary a bit from traditional cream cheese.
What if I Don’t Have a 9×9 Pan?
No worries! You can use an 8×8 pan for thicker bars or a 9×13 pan for thinner ones. Just adjust the baking time accordingly, checking for set edges and a slight jiggle in the center.