Description
Creamy, tangy cheesecake layered over a buttery graham cracker crust, swirled with vibrant raspberry jam and topped with fresh raspberries. These bars are easy to make, chill beautifully, and slice into elegant squares for parties or everyday treats.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup granulated sugar (for filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
- Optional: pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until the texture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let cool slightly.
- While the crust bakes, beat 16 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy, scraping the bowl as needed.
- Add 1/2 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat on low until just combined, avoid overmixing.
- Pour the cheesecake filling over the warm crust and spread gently into an even layer.
- Drop spoonfuls of 1/2 cup raspberry jam over the filling, then use a knife to swirl the jam into a marbled pattern, taking care not to overmix.
- Bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle.
- Remove from oven and cool to room temperature. Once cooled, refrigerate for at least 3 hours, preferably overnight, to fully set.
- Before serving, scatter 1 cup fresh raspberries on top, then lift the bars from the pan using the parchment overhang and slice into 12 squares. Wipe the knife between cuts for clean edges.
Notes
- Use room temperature cream cheese and eggs for a silky filling.
- Chill at least 3 hours for best slicing, overnight is ideal.
- For a glossier finish, warm a tablespoon of jam and brush lightly on top before serving.
- To prevent cracks, avoid overmixing and do not overbake; a slight jiggle in the center is perfect.
Nutrition
- Serving Size: 1 bar (approx.)
- Calories: 280
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Heavenly Raspberry Cheesecake Bars, raspberry cheesecake bars, cheesecake bars, raspberry dessert, easy cheesecake, party desserts, make ahead desserts