Description
These Raspberry Swirl Cheesecake Bars are the ultimate blend of creamy cheesecake and tangy raspberry sauce, creating the perfect balance of flavor and texture. The swirl adds a beautiful marbled effect, making this dessert as stunning as it is delicious. Great for parties, family gatherings, or just because!
Ingredients
Scale
1. For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
2. For the cheesecake:
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
3. For the raspberry swirl:
- 1 cup fresh raspberries (or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9×13-inch pan and bake for 10 minutes.
- For the raspberry swirl, cook raspberries, sugar, and lemon juice in a saucepan over medium heat until thickened. Let cool.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla, sour cream, and flour.
- Pour cheesecake mixture over the crust, then drop spoonfuls of raspberry sauce on top and swirl.
- Bake for 35-40 minutes until the center is set. Cool at room temperature, then chill for at least 2 hours.
- Slice and serve chilled, garnished with fresh berries if desired.
Notes
- Ensure cream cheese is softened before using.
- Feel free to substitute other berries for the raspberry swirl.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12-16
- Calories: 280
- Sugar: 21g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg