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Raspberry Cheesecake Bars

These Raspberry Cheesecake Bars are a favorite dessert in bar form. Creamy cheesecake is swirled with fresh raspberry sauce for a sweet spring or summer cookie perfect for sharing.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 6 hours
Total Time 7 hours 15 minutes
Servings 20
Author Liz


Ingredients for the Raspberry Swirl:

  • 1 1/2 c. fresh raspberries (about 8 oz.)
  • 2 Tbs. granulated sugar
  • 2 tsp. room temperature water divided
  • 1 tsp. cornstarch

Ingredients for the Graham Cracker Crust:

  • 2 c. graham cracker crumbs (from 2 sleeves of graham crackers)
  • 1/3 c. granulated sugar
  • 6 Tbs. unsalted butter melted

Ingredients for the Cheesecake:

  • 24 oz. full-fat cream cheese at room temperature
  • 1 c. full-fat sour cream at room temperature
  • 1 1/4 c. granulated sugar
  • 2 tsp. vanilla paste
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1/8 tsp. salt
  • 2 tsp. all-purpose flour
  • 1/2 c. heavy cream


Make the Raspberry Sauce:

  1. In a small saucepan set over medium-low heat, add raspberries, sugar, and 1 tsp. water. Stir frequently, breaking up raspberries. While raspberries cook, mix remaining 1 tsp. of water with cornstarch in a small bowl. set aside.

  2. When raspberries are simmering, add cornstarch mixture, stirring to combine. Continue cooking and stirring at a simmer for 5 minutes. Remove from heat and allow to cool completely. If not using immediately, may refrigerate for up to a week.

Make the Graham Cracker Crust.

  1. Preheat oven to 350F. Line a 9x13 inch baking pan with foil and set aside.

  2. In a medium bowl, mix all ingredients until well incorporated. Pour into prepared pan. Use clean hands to press graham cracker mixture along bottom and just slightly up the sides of the pan.

  3. Bake for 10 minutes, until just beginning to brown. Remove from oven and allow to cool on the stovetop until needed.

Assemble and Bake the Cheesecake Bar:

  1. When crust is removed from oven, reduce heat to 325F.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream on medium speed until completely smooth. Reduce speed slightly and beat in sugar and vanilla paste, scraping down sides of the bowl as necessary. Return mixer to medium-low speed. Add eggs and egg yolks, one at a time. Scrape down sides of the bowl and with mixer on low, add flour and salt.

  3. Remove bowl from mixer and with a rubber spatula, fold in heavy cream until just incorporated.

  4. Pour half of cheesecake mixture on top of baked crust. Drizzle half of raspberry sauce over cheesecake. Top with remaining cheesecake. Drizzle remaining raspberry sauce over top. Use the tip of a butter knife to swirl raspberry sauce into cheesecake.

  5. Bake in preheated oven for 40-45 minutes, until edges are set and middle is just barely jiggly. Remove from oven and cool completely. Gently wrap pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

  6. When ready to serve, use foil to remove bars from pan. Use a large warm knife, slice into squares, cleaning the knife after each slice. Serve immediately

  7. Bars will kept in the fridge for up to 4 days, or in the freezer for up to 2 months.

Recipe Notes

Substitutions: If you don't have vanilla paste, use 3 tsp. vanilla extract instead.