When you need a reliable dessert that’s sure to impress, these Raspberry Cheesecake Bars are your answer. With a creamy, rich filling swirled with sweet raspberry preserves and set on a buttery graham cracker crust, they offer classic flavor in an easy-to-serve form. The simple press-in crust comes together quickly, making them a fantastic make-ahead treat for your next potluck or family gathering.
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A Truly Cozy Kitchen Moment
- Effortless Elegance – This easy Raspberry Cheesecake Bars recipe delivers impressive results with surprisingly simple steps.
- Creamy Dreamy Texture – The luxurious filling with sour cream creates a perfectly smooth, rich cheesecake experience.
- Make-Ahead Magic – These no-bake Raspberry Cheesecake Bars chill overnight, making them perfect for stress-free entertaining.
- Sunshine in a Bar – The bright raspberry swirl makes this a delightful summer dessert recipe.
What You’ll Need for These Raspberry Cheesecake Bars
For the crust
- Graham Cracker Crumbs – The classic choice for these creamy cheesecake dessert bars, but feel free to swap in another cookie if you prefer.
- Unsalted Butter – Melted and ready to bind everything together.
- Granulated Sugar – Just a bit to sweeten the crust perfectly.
For the filling
- Cream Cheese – Make sure it’s softened to room temperature for the smoothest texture.
- Granulated Sugar – Sweetens the filling just right.
- Eggs – Room temperature is key for even mixing.
- Vanilla Extract – Pure vanilla adds the best flavor.
- Sour Cream – Keeps the filling luxuriously creamy for these rich cheesecake bars.
For the swirl and topping
- Seedless Raspberry Jam – Seedless gives the smoothest swirl, but regular works too.
- Fresh Raspberries – The pop of fresh fruit takes these bars to the next level.
Your Peaceful Hour in the Kitchen
I love recipes that give you time to breathe, and these Raspberry Cheesecake Bars are just that. You’ll spend about 20 peaceful minutes getting everything ready, and then the oven does most of the work for about 40 minutes. In just over an hour of mostly hands-off time, you’ll have a beautiful dessert that feels like a slow, cozy weekend project.
What I appreciate most is that the active time is minimal, leaving you free to tidy the kitchen or simply enjoy a quiet moment. This makes the recipe perfect for a relaxed evening of baking. If you enjoy this kind of approachable dessert, you might also love the method for my Pumpkin Cheesecake, which follows a similarly comforting rhythm.
Raspberry Cheesecake Bars
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese softened to room temperature
- 0.66 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.25 cup sour cream at room temperature
- 0.33 cup seedless raspberry jam
- 1 cup fresh raspberries
Equipment
- electric mixer
- 8×8-inch baking pan
- oven
- spatula
Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of granulated sugar. Stir with a fork until the mixture resembles wet sand and the crumbs are evenly moistened.
- Firmly press the crumb mixture into the bottom of the prepared pan to form a compact, even layer. Bake for 10 minutes, then place the pan on a wire rack to cool slightly while you prepare the filling.
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and 2/3 cup of granulated sugar until the mixture is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
- Beat in the eggs one at a time, followed by the vanilla extract and sour cream, mixing on low speed just until each ingredient is fully incorporated and the filling is uniform. Be careful not to overmix.
- Pour the cheesecake filling over the pre-baked crust and spread it into an even layer. Dollop the raspberry jam over the top and use a knife or toothpick to gently swirl it into the filling. Sprinkle the fresh raspberries evenly over the surface.
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. The top should look dry and not wet.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm before slicing into squares.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Adapting with a Gentle Touch
I often hear from friends who are sugar-conscious or looking for diabetic-friendly options, and I believe everyone should be able to enjoy a treat. For a low-sugar version of these bars, you can replace the granulated sugar in the filling with a natural sweetener like stevia, following the conversion on the package. Using a sugar-free raspberry jam is another simple swap that works beautifully.
Remember, a smaller portion can be just as satisfying. I find that cutting the bars a bit smaller allows you to enjoy the creamy cheesecake with fresh raspberries without overdoing it. It’s all about finding what feels good for you.
My Little Secrets for Perfect Bars
Over the years, I’ve learned a few tricks that make these Raspberry Cheesecake Bars truly special. Here are my favorite ways to ensure they turn out perfectly every single time.
- For a Flavor Twist – Try swirling in some lemon zest with the raspberry jam for a bright, zingy flavor that cuts through the richness. It’s a simple change that makes these easy Raspberry Cheesecake Bars taste even more gourmet.
- For a Smoother Texture – Be sure all your refrigerated ingredients are truly at room temperature. This prevents lumps in the filling and helps it bake evenly, giving you that dreamy, no-bake creamy cheesecake texture even though it’s baked.
- For Clean Slices – Dip your knife in hot water and wipe it clean between each cut. This little step is the secret to getting those beautiful, clean edges on your bars. For more make-ahead magic, check out my Mini Cheesecake Bombs.
- For Best Storage – These bars keep wonderfully. Store them in an airtight container in the fridge, and they’ll be just as good for up to 4 days. If you love cheesecake desserts, you might also enjoy the storage tips for my Lemon Blueberry Cheesecake.
A Nourishing Moment of Joy
While these Raspberry Cheesecake Bars are certainly a treat, it’s nice to know that they also offer some simple pleasures. The fresh raspberries provide a lovely pop of vitamin C and fiber, making this creamy cheesecake dessert feel a little more grounded.
As with any rich dessert, enjoying them mindfully is key. I find that savoring a single bar with a cup of tea is deeply satisfying. For more on balanced eating, you can explore this guide to using an Oreo cookie crust for a different twist. If you’re curious about the history of this beloved dessert, the Red Velvet Cheesecake has its own fascinating story, and you can learn more about the history of cheesecake from this resource.
A Lighter Approach, Same Cozy Feel
If you’re looking for a way to make these bars a bit lighter, I have a few gentle suggestions. Using reduced-fat cream cheese and light sour cream works quite well in this recipe for baked cheesecake bars with fresh raspberries. The flavor remains deliciously creamy.
You could also try a nut-based crust instead of graham crackers for a different nutritional profile. The goal is to create a version that fits your lifestyle while still delivering that comforting experience. For another deliciously lighter idea, my Key Lime Cheesecake has a bright, refreshing quality, and these Cherry Cheesecake Ice Cream bars are a fabulous frozen treat.
Creating a Sweet Gathering
I love serving these Raspberry Cheesecake Bars on my grandmother’s ceramic platter. It reminds me of summer picnics where a simple dessert could bring everyone together in the happiest way. The vibrant red swirl against the creamy filling always feels like a celebration.
For a lovely presentation, place each bar on a small plate with a few extra fresh raspberries and a dusting of powdered sugar. They pair beautifully with a cup of hot coffee or a glass of cold milk. If you’re planning a dessert table, these bars look stunning next to a slice of Pecan Pie Cheesecake or some Rainbow Cereal Cheesecake for a fun contrast.
Guiding You Toward Cheesecake Success
Even the most comforting recipes have their pitfalls, but a little knowledge goes a long way. Here’s how to avoid common mistakes and ensure your Raspberry Cheesecake Bars are perfect.
- Overmixing the Filling – Once you add the eggs, mix on low speed just until combined. Overmixing incorporates too much air, which can cause the bars to puff up and then crack as they cool.
- Skipping the Chill Time – I know it’s tempting to slice into them right away, but refrigeration is non-negotiable. This sets the creamy cheesecake with seedless raspberry jam, giving you clean, firm bars. For more on the science of setting, see this recipe for White Chocolate Raspberry Cheesecake Bars.
- Using Cold Ingredients – Cold cream cheese or eggs will never blend smoothly into the filling. Taking the time to let them warm up on the counter is the secret to a luxuriously smooth texture, much like in my Lemon Curd Meringue Cheesecake.
I remember the first time I made cheesecake bars; I was so impatient and cut them warm. They were a delicious mess! Learning these small steps truly makes all the difference.
Keeping Your Treats Fresh and Ready
My favorite thing about these Raspberry Cheesecake Bars is that they are even better the next day, making them a fantastic make-ahead dessert. I often whip up a batch on a Sunday afternoon to have a sweet treat waiting for me during the busy week ahead.
For storage, keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars for up to 3 months; just wrap them individually in plastic wrap and place them in a freezer bag. Thaw in the fridge overnight for the best texture. For more decadent frozen ideas, my Caramel Apple Cheesecake is a fall favorite, and the Pumpkin Cake Cheesecake is another great make-ahead option.
Your Kitchen Awaits This Simple Joy
I truly hope you find as much peace and joy in making these Raspberry Cheesecake Bars as I do. There’s something so grounding about the rhythm of mixing the crust, swirling the jam, and patiently waiting for the magic to happen. It’s a simple act of creating something beautiful and delicious to share.
If you try this recipe, I would love to hear how it turned out for you. And if you’re looking for more comforting dessert projects, my kitchen is always open with ideas like the playful Fruity Pebbles Cheesecake, the elegant White Chocolate Raspberry Bars, or the classic Turtle Cheesecake.
More Creamy Cheesecake Desserts You’ll Adore
If the rich, creamy texture of these bars captured your heart, here are a few more of my favorite cheesecake creations that promise the same comforting delight.
Lemon Blueberry Cheesecake – A bright and zesty pairing that’s perfect for spring.
Red Velvet Cheesecake – A stunning marbled dessert that’s as dramatic as it is delicious.
Key Lime Cheesecake – A tangy, refreshing twist on the classic, with a graham cracker crust.
Mini Cheesecake Bombs – Bite-sized bursts of creamy goodness, ideal for parties.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
You can, but I recommend thawing and draining them thoroughly first. Frozen berries release a lot of water, which can make the filling too wet. Pat them dry with a paper towel before sprinkling over the cheesecake layer for the best results in your Raspberry Cheesecake Bars.
How do I know when the cheesecake bars are done baking?
The edges should look set, and the center will have a slight jiggle when you gently shake the pan. The top will appear dry, not wet or glossy. Remember, they continue to set as they cool, so don’t overbake them. For more doneness tips, the method for my Pumpkin Cheesecake is very similar.
Can I make these bars gluten-free?
Absolutely. Simply use gluten-free graham crackers or another gluten-free cookie for the crust. The filling is naturally gluten-free, so it’s an easy swap that lets everyone enjoy this easy dessert with graham cracker crust.
Why did my cheesecake bars crack on top?
Cracking usually happens from overmixing the batter (adding too much air) or from a sudden temperature change. Avoid overbeating after adding the eggs, and let the bars cool gradually in the turned-off oven with the door slightly ajar if you’re concerned. The raspberry swirl helps hide any small cracks beautifully!
