Raspberry Swirl Cheesecake Bars
A creamy, tangy, and buttery dessert perfect for any occasion!
Ingredients:
For the crust:
2 cups graham cracker crumbs
cup granulated sugar
cup unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
cup granulated sugar
2 large eggs
1 tsp vanilla extract
cup sour cream
For the raspberry swirl:
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tbsp lemon juice
Directions:
Prepare the crust:
Preheat oven to 325F 165C. Line a 9×13-inch baking pan with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 810 minutes. Let cool.
Make the raspberry purée:
Simmer raspberries, sugar, and lemon juice over medium heat until soft about 5 minutes.
Strain through a sieve to remove seeds. Let cool.
Create the cheesecake filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour over the cooled crust.
Add the raspberry swirl:
Drop spoonfuls of raspberry purée over the filling. Swirl with a toothpick to create a marbled effect.
Bake and chill:
Bake for 3035 minutes, until the center is set but slightly jiggly.
Cool to room temperature, then refrigerate for at least 3 hours or overnight.
Slice and serve:
Use the parchment overhang to lift out the bars. Cut into squares and serve chilled.