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These Raspberry Cheesecake Bars are my go-to dessert when I want something quick but impressive. The combination of silky smooth cheesecake swirled with bright raspberry sauce on a buttery graham cracker crust never fails to make people smile. I love that they come together in just 30 minutes perfect for when those sweet cravings hit.
Why These Are Always a Hit
I've been making these bars for years and they've become my signature dessert. The creamy cheesecake layer pairs perfectly with that tart raspberry swirl while the graham cracker crust adds just the right amount of crunch. Best part? They're so simple to make ahead which makes entertaining a breeze.
Your Shopping List
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- For the cheesecake:
- 16 oz cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon water
Let's Bake Together
- Start with the Base:
- Heat your oven to 350°F and line your pan with parchment. Mix up those graham crumbs butter and sugar then press them into your pan to make that perfect crust.
- Mix the Filling:
- Beat your cream cheese and sugar until it's super smooth then mix in your eggs and vanilla. Pour this silky mixture over your crust.
- Make it Pretty:
- Cook those raspberries sugar and water until they break down into a sauce. Strain out the seeds then drop spoonfuls over your cheesecake and swirl away.
- Time to Bake:
- Pop it in the oven for about 25-30 minutes until it's just set in the middle. Let it cool completely before cutting.
My Baking Secrets
- Room Temp is Key: Don't skip letting your cream cheese soften it makes such a difference.
- Easy Does It: Mix just until everything's combined to avoid cracks.
- Be Patient: Let these cool completely for those picture perfect slices.
- Mix it Up: Try other berries like blueberries or strawberries they work beautifully too.
- Extra Flavor Boost: A few drops of raspberry extract makes the flavor pop even more.
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Keep Them Fresh
These bars stay good in the fridge for about 5 days just keep them in an airtight container. If you want to freeze them wrap each piece in plastic then foil and they'll last 3 months. Just thaw them overnight in the fridge when you're ready to enjoy.
Frequently Asked Questions
- → Can I use frozen raspberries?
Yes, both fresh or frozen raspberries work well in this recipe. No need to thaw frozen berries first.
- → How do I know when the cheesecake is done?
The edges should be set but the center should still be slightly jiggly. It will continue to set as it cools.
- → Can I make these ahead?
Yes, they keep well in the fridge for up to 5 days and can be frozen for up to 2 months.
- → Can I use other berries?
Yes, try blueberries or strawberries for a different flavor while keeping the same measurements.
- → Why did my cheesecake crack?
To prevent cracks, don't overmix the batter and make sure your ingredients are at room temperature before starting.