Raspberry Swirl Cheesecake Bars

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These Raspberry Swirl Cheesecake Bars are deliciously creamy, made with a smooth and seedless raspberry sauce, and a velvety cheesecake base.

Why You’ll Love This Raspberry Swirl Cheesecake Bar Recipe

• Easy Cheesecake Recipe (no water bath needed)

• Perfect shareable recipe, easy to slice

• Balanced flavours with a fresh pop of raspberry and lemon

• Freezer friendly

• Ideal for Christmas or Valentines day dessert trays

Ingredient List

Graham Cracker Crust

• Graham Cracker Crumbs
• Butter (Melted)
• Brown Sugar

Raspberry Sauce

• Fresh (or frozen) Raspberries
• Lemon Juice
• Cornstarch
• Water

Cheesecake Layer

• Cream Cheese (full fat at room temperature)
• Granulated Sugar
• Brown Sugar
• Eggs (room temperature)
• Sour Cream
• Vanilla Extract
• Lemon Juice and Zest

Tools You’ll Need For This Recipe

• 8×8 baking pan
• Parchment paper
• Electric hand mixer or stand mixer
• Small saucepan
• Fine mesh strainer (to remove raspberry seeds)
• Large chef’s knife (for clean cuts)

How to Make Raspberry Swirl Cheesecake Bars

Graham Cracker Crust

Step 1: Preheat Oven to 350℉ and line an 8×8 inch pan with parchment paper.

Step 2: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted sugar until you get an even sandy texture with no big lumps.

Step 3: Spread the crumb mixture into the lined pan and press into an even layer using a fork or flat tool.

Step 4: Bake for 10 minutes, then set it aside to cool.

Raspberry Sauce

Step 1: While the crust is baking, combine raspberries, water, lemon juice, and cornstarch in a small saucepan. Stir frequently over medium heat until the raspberries begin to break down and the sauce begins to thicken. If needed, break apart any large chunks of raspberries. Once desired thickness is achieved, remove from heat and set aside to cool before proceeding to step 2. (I usually skip ahead to make the cheesecake layer now while waiting for it to cool).

Step 2: Press the raspberry sauce through a fine mesh strainer to remove any seeds.

Cheesecake Layer

Step 1: In a large mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese on medium low speed until softened and creamy.

Step 2: Add the granulated sugar and brown sugar and combine, scraping the sides as needed.

Step 3: Mix in the sour cream, scraping the sides as needed, and being mindful to not over beat the cheesecake mixture.

Step 4: Add the eggs, one at a time, fully incorporating each egg before proceeding.

Step 5: Add the vanilla extract, lemon juice, and lemon zest and mix to combine. Scrape the bowl one last time, before one final quick mix.

Step 6: Pour the cheesecake mixture over the graham cracker crumb crust. Spoon the raspberry sauce onto the cheesecake in 1 tablespoon dollops, spacing them evenly over the surface. This doesn’t need to be perfect but can help with achieving a more accurate swirl. Add more or less sauce depending on how much raspberry flavour you want.

Step 7: Pull the end of a knife or small spoon through the batter and sauce and continue until you’re happy with your swirls.

Step 8: Tap the cheesecake pan a few times to release any remaining air bubbles.

Step 9: Bake at 350℉ on the centre rack for 35-40 minutes or until the edges look set. The middle of the cheesecake should still be a little jiggly. Let cool on the counter for 30 minutes before letting it fully cool in the fridge for 2 hours.

Step 10: Slice into 9 squares and enjoy! Note: If I am making this for a dessert tray or special occasion, I will sometimes trim the edges of the cheesecake off to ensure clean edges. To do this, heat a large chefs knife under hot water, dry it, then press it into the cheesecake with one smooth motion – avoid sawing. Clean the knife and repeat for each cut.

Let me know how it goes!

If you try this raspberry swirl cheesecake bar recipe please let me know how it goes! It’s one of those recipes that looks impressive but is surprisingly easy to make. I’d love to see your kitchen creations or variations – tag me on Instagram or Facebook!

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