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Easy Raspberry Cheesecake Bars – Creamy, Fruity & Impossible to Resist

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Easy raspberry cheesecake bars with a buttery graham cracker crust, smooth and creamy cheesecake filling, and a bright raspberry swirl. A simple, make-ahead dessert that slices perfectly every time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raspberries (fresh or frozen)
  • 2 tablespoons granulated sugar (for raspberry swirl)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (165°C) and line a baking pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then set aside to cool slightly.
  4. In a bowl, beat cream cheese until smooth, then mix in sugar.
  5. Add eggs one at a time, mixing just until combined, then stir in vanilla.
  6. In a small saucepan, cook raspberries, sugar, and lemon juice until slightly thickened.
  7. Pour cheesecake filling over the crust and spoon raspberry mixture on top.
  8. Swirl gently with a knife.
  9. Bake for 35–40 minutes until the center is just set.
  10. Cool completely, then refrigerate for at least 3 hours before slicing.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • Do not overmix the batter to avoid air bubbles.
  • Chill thoroughly before cutting for clean slices.
  • Frozen raspberries do not need to be thawed first.

Nutrition

Find it online: https://recipeeasily.com/easy-raspberry-cheesecake-bars/