If you’re in the mood for a sweet treat that’s just a bit fancy, these Raspberry Cheesecake Bars are a surefire hit. They combine the creamy richness of cheesecake with the vibrant tartness of fresh raspberries, all on a buttery graham cracker crust. Perfect for a summer dessert or a festive gathering!
The star of the crust is graham cracker crumbs, which provide the classic base everyone loves. Mix these with unsalted butter to hold everything together and add a rich flavor, plus a bit of granulated sugar for sweetness.
Cream cheese is the heart of the cheesecake layer, bringing that smooth, creamy texture. You'll sweeten it with more granulated sugar, then add eggs for structure and richness. A hint of vanilla extract and lemon juice brightens the flavor, while sour cream adds a slight tang and extra creaminess.
Finally, the raspberries bring a fresh, fruity twist. Cook them with a bit of granulated sugar to make a quick sauce that swirls beautifully into the cheesecake.
These cheesecake bars are lovely on their own, but for a little extra flair, serve them with a dollop of whipped cream. A side of fresh berries adds a bright touch, and if you're feeling indulgent, a drizzle of melted chocolate never hurts. For a refreshing drink pairing, consider a light herbal tea or a sparkling lemonade.
Start by preheating your oven to 325°F (163°C). While it warms up, prepare your baking pan by greasing it lightly and lining it with parchment paper. This helps the bars lift out easily later.
Next, make the crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until it resembles wet sand. Pour this mixture into your prepared pan and press it down firmly to create an even layer. I like to use a flat-bottomed glass for this step — it makes the job quick and easy!
For the cheesecake layer, beat the softened cream cheese with 2/3 cup of sugar until it's smooth and creamy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, lemon juice, and sour cream until the mixture is uniform and silky. Pour this over your prepared crust and spread it out evenly with a spatula.
Now, onto the raspberry swirl. Place the raspberries and 2 tablespoons of sugar in a small saucepan over medium heat. Cook until the raspberries break down, which should take about 5 minutes. Strain this mixture through a sieve to remove the seeds, leaving you with a smooth sauce.
Drop spoonfuls of the raspberry sauce over the cheesecake layer. Use a knife to swirl it gently, creating a marbled effect. Be artistic — this part is fun!
Bake the bars for 35-40 minutes, or until the center is set and just slightly jiggly. Let them cool to room temperature, then refrigerate for at least 2 hours. This step is crucial for easy slicing and the best texture.
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