Decadent Raspberry Cheesecake Bars

Indulge in these creamy raspberry cheesecake bars with a buttery graham cracker crust. Perfectly balanced between sweet and tart, this easy dessert is ideal for sharing—or keeping all to yourself!

Ingredients:

For the crust:

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

For the cheesecake layer:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the raspberry swirl:

• 1/2 cup (120ml) raspberry preserves
• Fresh raspberries (optional, for garnish)

Instructions

1. Prepare the crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar. Press into an 8×8-inch baking dish lined with parchment paper. Bake for 8-10 minutes, then let cool.
2. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
3. Assemble: Pour cheesecake mixture over the crust. Warm the raspberry preserves slightly and drizzle over the top. Use a knife to create swirls.
4. Bake: Bake for 30-35 minutes or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours.
5. Serve: Slice into bars and garnish with fresh raspberries if desired.

Tips:

• For a firmer crust, press it down firmly with the back of a spoon.
• Use full-fat cream cheese for the creamiest texture.
• Swirl the raspberry preserves gently to avoid mixing them completely with the cheesecake layer.

You can visit our Desserts Recipes section for even more delicious recipes.

FAQ:

Q: Can I freeze these bars?
A: Yes! Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Q: Can I use other fruit preserves?
A: Absolutely! Blueberry, strawberry, or apricot preserves work well.

Q: How do I prevent cracks in the cheesecake?
A: Don’t overbake the cheesecake layer and let it cool gradually.