Raspberry Cheesecake Bars
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Our rich Raspberry Cheesecake Bars have a thick and silky cheesecake layer sitting on a buttery graham cracker crust and topped with a homemade raspberry sauce. Each creamy bite is melt in your mouth delicious and it takes just 20 minutes of prep work.
These Raspberry Cheesecake Bars are more than just a simple dessert. The tart and sweet flavors are an irresistible flavor combination and the raspberry swirls make it a standout on the dessert table. But they’re also perfect for an after-dinner sweet treat with the family.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Making a regular cheesecake recipe can be a hassle. And it takes a lot of tending to. That’s why I love making easy cheesecake bars that have the same great taste but aren’t as complicated. Overall the directions are easier to follow and the best part is you don’t have to worry about making a water bath.
This recipe is simple enough for beginners yet impressive enough to serve guests. And cheesecake squares are perfect for any occasion, from casual gatherings to festive special occasions.
If you like tangy cream cheese, be sure to try these easy recipes for chocolate cream cheese muffins, cheesecake salad and raspberry cruffins for more ways to use this versatile ingredient.
Ingredients for Cheesecake Bars with Raspberry Swirl
Crust Ingredients:
- graham crackers – we used about 16 sheets of honey flavored, which is equivalent to about 2 cups of cracker crumbs
- unsalted butter – adds richness to the crust and helps hold it together
Cheesecake Filling Ingredients:
- cream cheese – allow enough time for it to soften to room temperature
- granulated sugar
- eggs – these should be room temperature
- vanilla extract
- marshmallow fluff – keeps the filling light
- fresh raspberries – rinse and pat dry before using
Raspberry Reduction Ingredients:
- raspberries – fresh or frozen will both work.
Check out the full recipe and ingredient list below.
How to Make Raspberry Cheesecake Bars
Preheat the oven to 350 degrees F. Line a 9×9 square pan with parchment paper and set aside.
Pulse the graham crackers to fine crumbs using a blender or food processor.
Stir the melted butter into the graham cracker crumbs.
Place the graham cracker mixture in the prepared pan, then press mixture down, using a spoon to even out the layer and make sure it’s compacted. Bake for 10 minutes, then remove from the oven, but leave the oven on.
Place the cream cheese and sugar in a large bowl. Using a stand mixer with the paddle attachment or a handheld mixer, beat on Medium speed until the mixture is creamy and smooth.
Add the eggs, and mix to combine.
Stir in the marshmallow fluff. Pour the filling over the crust and spread evenly to cover.
Cook the raspberries in a small saucepan over Medium heat, stirring constantly. Cook until the mixture is boiling and quite a bit of liquid has released. You’ll need about 1/3 cup of raspberry topping for this recipe. Strain the berries to remove most of the skin and seeds.
Drop spoonfuls of the raspberry sauce randomly over the top of the cream cheese mixture.
Create a raspberry swirl on top with a toothpick or skewer. Sprinkle 10-15 more berries on top and gently press them into the cheesecake mixture.
Bake for 20 minutes, then reduce the temperature to 200 degrees F without opening the door. Bake for an additional 30 minutes. Afterwards turn the oven off and leave the cream cheese bars in the oven for 10 more minutes.
Remove the raspberry swirl cheesecake bars from the oven and allow to cool to room temperature. Then, cover and chill the bars for at least 3 hours.
Once the cheesecake bars have set, slice into 12 bars with a sharp knife. Serve with additional fresh raspberries and whipped cream if desired.
Tips for Making Cheesecake Squares
- Make sure the cream cheese and eggs come to room temperature before using. This is key to a smooth batter. Colder ingredients can make the filling lumpy, and no one likes a lumpy cheesecake.
- The cooling process is the key to keeping the layers together without cracking. It’s also the reason we do not need to use a water bath with this recipe.
- This cheesecake bar recipe is very rich, which is why we chose to slice it into 12 small squares. You can cut them larger or smaller, based on the crowd you are serving.
- Do not cover the cheesecake while it is cooling or the crust may get soggy.
Substitutions & Variations for Raspberry Swirl Bars
Sweeter crust: add a tablespoon of granulated sugar to the graham cracker mixture before pressing it into the bottom of the pan.
Crust flavor: use chocolate graham crackers for a chocolate flavored crust.
Sweeter sauce: add 2 tablespoons of sugar to the pot while the raspberries are cooking down.
Other flavors: follow this same recipe and replace the raspberries with other fruits such as blueberries, strawberries, or cherries.
How to Store leftover Cheesecake Bars with Raspberry Swirl
Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Cheesecake Bars?
Yes! To freeze, place the cooled bars in the freezer for at least 30 minutes to flash freeze. Then wrap in a layer of plastic wrap and place in a zip top freezer bag for up to 2 months.
Allow the bars to thaw in the refrigerator or at room temperature before serving.
More Fruity Dessert Recipes to Try:
- Raspberry Twists with Puff Pastry
- Strawberry Jam Cookies
- Layered Angel Food Cake with Berries
- Nantucket Cranberry Pie Recipe
- Glazed Cherry Bars
**Save the Easy Raspberry Cheesecake Bar Recipe for Later**
Raspberry Cheesecake Bars
Ingredients
Crust:
- 16 sheets honey flavored graham crackers, or enough to make 2 cups of crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup marshmallow fluff
- 10-15 fresh raspberries, rinsed and dried
Raspberry Reduction:
- 1 cup raspberries- fresh or frozen
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper and set aside.
- Place graham crackers in a food processor bowl or blender and process into fine crumbs, or place crackers in a plastic ziplock bag and crush with a rolling pin.
- Add the melted butter to the graham cracker crumbs and stir until combined.
- Pour the crumb mixture into the prepared pan. Spread evenly and press down with a spoon to compact the mixture. Bake for 10 minutes.
- Remove crust from oven but leave the oven on.
- For the filling, place the cream cheese and sugar into a mixing bowl. Beat until smooth and creamy.
- Add the eggs and vanilla extract and beat until thoroughly combined.
- Add the marshmallow fluff and mix one final time.
- Pour the filling over the crust and spread evenly over the crust.
- To make the raspberry reduction, place the raspberries in a small saucepan. Cook on Medium heat, stirring constantly. Cook until the mixture is boiling and quite a bit of liquid has released from the raspberries (should end up with about 1/3 cup of reduction). Strain the raspberries to remove the seeds and skin.
- Spoon or pour the strained raspberries randomly over the cheesecake filling.
- Use a skewer or toothpick to swirl the raspberry reduction into the cheesecake filling.
- Sprinkle the 10-15 raspberries on top, lightly pressing into the cheesecake.
- Bake for 20 minutes. After the 20 minutes is up, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 30 minutes.
- Once finished baking, turn the oven off, leaving the cheesecake in the oven for 10 minutes.
- Remove the cheesecake from the oven and allow it to come to room temperature.
- Once it’s reached room temperature, cover and place in the refrigerator for at least 3 hours.
- Once chilled, remove from the refrigerator and cut into 12 squares with a sharp knife.
- Serve with fresh raspberries and whipped cream, if desired.
Notes
- For a sweeter graham cracker crust, add 1 tablespoon of granulated sugar to the butter and graham crumbs before mixing.
- For best results, make sure the cream cheese is at room temperature or the filling may be lumpy.
- For a sweeter raspberry reduction, add 2 tablespoons of granulated sugar to the saucepan while cooking.
- It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed and so the layers hold together.
- Do NOT cover the cheesecake while it cooling initially or the crust may become soggy.
- We cut these bars into 12 pieces because they are so rich. Alternatively you could cut into 9 larger pieces or cut into smaller bite-size pieces for parties.
- Store in an airtight container in the refrigerator for up to 4-5 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
