Description
These Raspberry Cheesecake Bars are a delightful treat, perfect for any occasion. With a buttery crust and a creamy, tangy cheesecake filling swirled with sweet raspberries, they offer a wonderful balance of flavors and textures. They are simple to make and always a crowd-pleaser, ideal for summer gatherings or a sweet ending to any meal.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- For the Filling:
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Prepare the crust: In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from oven and let cool slightly.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down and release their juices.
- In a small bowl, whisk together cornstarch with 1 tablespoon of water to make a slurry. Stir the slurry into the raspberry mixture and cook for another 1-2 minutes, stirring constantly, until thickened. Remove from heat and let cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Pour the cheesecake filling over the slightly cooled crust.
- Drop spoonfuls of the cooled raspberry mixture over the cheesecake filling. Use a toothpick or knife to gently swirl the raspberry into the cheesecake.
- Bake for 30-35 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble).
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2-3 hours, or until firm.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares.
Notes
- For a firmer crust, you can add 1/4 cup of finely chopped nuts like almonds or pecans.
- If using frozen raspberries, thaw them completely before making the swirl.
- To prevent cracking, ensure your cream cheese and eggs are at room temperature.
- For a cleaner cut, chill the bars thoroughly before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 250-300 calories (varies based on exact ingredients)
- Sugar: Approximately 25-30g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 9-12g
- Unsaturated Fat: Approximately 6-8g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 60-70mg