Raspberry Cheesecake Bars

Here’s a Raspberry Mouthwatering Dessert recipe that’s simple, delicious, and perfect for any occasion!

Raspberry Cheesecake Bars

These creamy, tangy raspberry cheesecake bars are rich in flavor and have a delightful berry swirl on top. They’re perfect for satisfying your sweet tooth!

Ingredients:

For the crust:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the raspberry swirl:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. Make the crust:
   • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are well coated.
   • Press the mixture evenly into the bottom of the prepared pan to form a crust.
   • Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
3. Prepare the raspberry swirl:
   • In a small saucepan, add the fresh raspberries, powdered sugar, and lemon juice.
   • Cook over medium heat for about 5-7 minutes, mashing the raspberries with a spoon until they release their juices and the mixture thickens slightly.
   • Remove from heat and let it cool. If you want a smoother texture, you can strain it to remove the seeds.
4. Make the cheesecake filling:
   • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add the eggs, one at a time, beating well after each addition.
   • Stir in the vanilla extract and sour cream until well combined.
5. Assemble the bars:
   • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
   • Drop spoonfuls of the raspberry mixture on top of the cheesecake filling.
   • Use a knife or toothpick to swirl the raspberry mixture through the cheesecake to create a marbled effect.
6. Bake the cheesecake:
   • Bake for 45-50 minutes, or until the center is set but still slightly jiggly. If the top starts to brown too much, cover the pan loosely with foil.
   • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
7. Serve and enjoy:
   • Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
   • Cut into bars and serve! You can top each bar with fresh raspberries for an extra touch.

Enjoy your Raspberry Mouthwatering Dessert! These cheesecake bars are creamy, tangy, and perfectly balanced with the fresh raspberry swirl. A true treat for berry lovers!