These Raspberry Cheesecake Bars are a lovely mix of creamy cheesecake and sweet, tangy raspberries. The crust is buttery and crunchy—perfect for holding all that fruity goodness!
Making these bars is a breeze! I love cutting them into little squares and sharing them with friends. Warning: they might disappear fast! 🍰💖
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a nice crunch to the crust. If you don’t have them, you can use crushed cookies or even vanilla wafers for a different flavor!
Cream Cheese: This is key for that creamy cheesecake texture. If you’re looking for a lighter option, you can use Neufchâtel cheese, which is a lower-fat version but still creamy.
Fresh Raspberries: Fresh is best for that vibrant swirl, but frozen raspberries work too! Just thaw them and drain any excess liquid. If you want a different fruit, try strawberries or blueberries.
Unsweetened Cocoa Powder: This adds a rich chocolate flavor to the brownie layer. You can substitute with Dutch-processed cocoa for a milder flavor.
How Do I Get a Perfect Swirl in My Cheesecake Bars?
The raspberry swirl adds a lovely touch, but getting it right can be tricky. Here’s how to achieve that perfect marbled effect:
- After pouring the cheesecake batter, use a spoon to dollop your raspberry mixture on top.
- With a knife or skewer, gently swirl in a figure-eight motion. Be careful not to mix too much; you want distinct layers.
- A few gentle swirls will create beautiful patterns without losing the vibrant color!
Remember, practice makes perfect! Enjoy making your cheesecake bars! 🍰
Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and about 40-45 minutes for baking, plus cooling time in the fridge. Overall, you’ll be looking at around 4 hours total, including chilling time. Perfect for planning a treat ahead of time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, letting some hang over the sides for easy removal later on. This will help you lift the bars out without a mess!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well blended. Then, firmly press this mixture into the bottom of the prepared baking pan to form a solid crust. Bake it in the oven for 8-10 minutes until it’s set and looking golden. Take it out and let it cool a bit.
3. Prepare the Brownie Layer:
In a small saucepan over low heat, melt the butter. After it’s melted, remove it from the heat and stir in the sugar, eggs, and vanilla extract. Beat in the cocoa powder, flour, salt, and baking powder until everything is just combined. This brownie batter gets poured evenly over your cooled crust.
4. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the sugar until it’s super smooth. Add the eggs one by one, ensuring you beat well after each addition to maintain that creamy texture. Finally, stir in the vanilla extract for flavor.
5. Create the Raspberry Swirl:
In a small saucepan, mix together the raspberries, sugar, and lemon juice. Cook this over medium heat while stirring frequently until the raspberries break down and the mixture thickens a bit, which usually takes about 5 minutes. If you want, you can strain this mixture through a fine mesh sieve to remove the seeds—this step is optional. Let this raspberry mixture cool slightly.
6. Assemble the Layers:
Pour the cheesecake batter evenly over the brownie layer in the pan. Next, drop spoonfuls of the raspberry mixture on top of the cheesecake. This is where you start to create that beautiful swirl!
7. Swirl It Up:
Take a knife or skewer and gently swirl the raspberry sauce into the cheesecake layer. Make sure to not overdo it; just a few gentle swirls for a marbled effect will do nicely.
8. Bake the Bars:
Pop the pan into the oven and bake for about 40-45 minutes. The cheesecake should be set but still a little jiggly in the center. It will continue to firm up as it cools, so don’t worry if it’s not completely firm right out of the oven.
9. Cool and Chill:
Once baked, let the bars cool to room temperature. Then, cover and refrigerate for at least 3 hours (or overnight) so they can fully set. This step is key to achieving that perfect slice!
10. Serve and Enjoy:
When you’re ready to serve, use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy! You can even garnish with fresh raspberries on top for that extra special touch!
Enjoy your rich, creamy Raspberry Cheesecake Bars with a delicious brownie and graham cracker crust! They’re sure to impress family and friends alike!
Can I Use a Different Type of Fruit for the Swirl?
Absolutely! While raspberries are delicious, you can substitute them with other fruits like strawberries, blueberries, or even cherries. Just adjust the sugar based on the sweetness of the fruit, as some may require more or less!
How Can I Make These Bars Gluten-Free?
You can easily make these Raspberry Cheesecake Bars gluten-free by using gluten-free graham cracker crumbs for the crust and ensuring your cocoa powder and baking powder are gluten-free as well. The rest of the ingredients are typically gluten-free!
What’s the Best Way to Store Leftover Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before serving!
Can I Make These Bars Vegan?
Yes, you can adapt the recipe for a vegan version by using vegan cream cheese, substituting eggs with egg replacers (like flax eggs or applesauce), and using a vegan butter substitute for the crust and brownie layers. Just make sure to check that all other ingredients are vegan-friendly!
