Raspberry Cheesecake Bars

Name: Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 bars
Ingredients: 1 ½ cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup sugar; 16 oz cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup fresh raspberries; 1 tablespoon lemon juice

Highlighted under: Baked Food

I absolutely love making Raspberry Cheesecake Bars for gatherings because they combine the creamy richness of classic cheesecake with the tartness of fresh raspberries. The vibrant color and flavor not only impress my guests but also make for a delightful treat during warm weather. Each bite melts in your mouth, revealing a well-balanced sweetness accompanied by a buttery graham cracker crust. It's the perfect dessert to share with friends and family, and I can't resist going back for seconds every time.

Created by

Philippa Grantley

Last updated on 2026-01-08T13:57:43.232Z

My journey to perfecting Raspberry Cheesecake Bars began with countless trial and error sessions. I experimented with different crusts and fillings, and I found that combining fresh raspberries with a creamy cheesecake mixture creates an incredible flavor profile. It’s essential to balance the sweetness of the cheesecake with the tartness of the raspberries, which I achieved by adding a touch of lemon juice. This gives the bars an extra zing that truly elevates them!

One crucial tip I’ve learned is to chill the bars thoroughly after baking. This helps them set properly and enhances the overall flavor. The longer they sit in the refrigerator, the better they taste, as the ingredients meld together beautifully. I often make them a day in advance to let the flavors develop fully—trust me, it's worth the wait!

Why You Will Love These Bars
A delightful balance of creamy cheesecake and tangy raspberries
Easy to serve and perfect for any occasion
Make-ahead dessert, allowing flavors to deepen
Graham cracker crust adds a satisfying crunch

Understanding the Cream Cheese Filling

The base of this Raspberry Cheesecake Bars recipe relies heavily on the cream cheese filling. Using full-fat cream cheese is crucial as it contributes to the rich, velvety texture that defines cheesecake. Softening the cream cheese at room temperature helps achieve a smooth consistency, so ensure you take it out of the fridge about 30 minutes before starting. If you’re short on time, you can microwave the wrapped cream cheese in 15-second intervals until softened.

Incorporating the eggs one at a time is essential for achieving a lump-free filling. After each addition, beat the mixture until it is fully blended and glossy. This process allows for a stable structure and helps the cheesecake to rise without cracks during baking. If you find that your filling is too runny after adding the eggs, it could be a sign that the ingredients weren't mixed thoroughly, but don't worry; it should bake to the right consistency.

Perfecting the Graham Cracker Crust

Making a sturdy graham cracker crust involves properly combining the crumbs, sugar, and melted butter. The key here is to ensure that the mixture has the right texture—moist enough to hold together but not overly wet. Pressing the mixture firmly into the pan is just as important. Use the bottom of a measuring cup to get an even layer that reaches up the sides slightly. If you notice any cracks while pressing, simply add more crumbs to fill those gaps before baking.

For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg into the crumb mixture. This will enhance the overall taste and pair beautifully with the tartness of the raspberries. Should you wish to keep the recipe gluten-free, substitute regular graham crackers with gluten-free varieties. Just be mindful that the texture may differ slightly, but the overall delightful experience will be preserved.

Serving and Storing Your Bars

After chilling the Raspberry Cheesecake Bars, I recommend using a sharp knife dipped in hot water for slicing. This method ensures clean cuts and prevents the filling from crumbling or pulling away from the crust. It's best to cut them into squares or rectangles for easy serving. If you're feeling creative, top each bar with a dollop of whipped cream or a fresh raspberry before presenting—they not only elevate appearance but add a creamy touch.

For storage, keep the cheesecake bars in an airtight container in the refrigerator; they can last for up to five days. If you need to store them longer, consider freezing them. Cut into bars, place them on a parchment-lined tray in a single layer until frozen solid, then transfer to a freezer-safe container. They can be stored this way for up to three months. Thaw them in the refrigerator about an hour before serving for the best texture.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

For the Cheesecake Filling

16 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup fresh raspberries
1 tablespoon lemon juice

Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined.

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a greased 9x13 inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool.

Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time, ensuring the mixture is smooth after each addition. Stir in the lemon juice and gently fold in the fresh raspberries.

Combine and Bake

Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for an additional 30 minutes or until the filling is set but slightly jiggly in the center.

Cool and Chill

Allow the bars to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight before slicing into bars and serving.

Enjoy with a drizzle of raspberry sauce or whipped cream if desired.

Pro Tips

For a more intense raspberry flavor, you can swirl in raspberry puree before baking or top with fresh raspberries before serving.

Ingredient Substitutions

If you're looking for a lighter version, you can substitute low-fat cream cheese for the full-fat variety, but do note that the texture might not be as decadently creamy. For a vegan twist, swap the cream cheese with a tofu-based cream cheese alternative and replace the eggs with a combination of silken tofu and cornstarch for similar binding effects.

When it comes to the raspberries, you could use frozen raspberries instead, but make sure to thaw and drain them thoroughly to avoid excess moisture in the filling. On the other hand, if berries aren't your favorite, try incorporating other fruits like chopped strawberries or blueberries for a different flavor profile.

Troubleshooting Common Issues

If your cheesecake bars crack on the surface while baking, it may indicate an overly high baking temperature or overmixing the filling. Aim for a gentle bake and keep an eye on the texture, removing them when they are just slightly jiggly in the center. This means they will set perfectly while cooling.

On the other hand, if your bars are too firm after chilling, it could be that they were overbaked. Always stick to the recommended time to prevent this. If you prefer a looser filling, consider lowering the baking time by five minutes and checking for doneness to get a creamier result.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well! Just be sure to thaw and drain any excess liquid before adding them to the filling.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage.

→ Can I substitute the cream cheese?

Cream cheese is best for texture and flavor, but mascarpone cheese can be used for a different taste. Keep in mind the texture will vary slightly.

→ What’s the best way to cut the bars?

Using a sharp knife dipped in hot water will help cut clean lines. Wipe the knife between cuts for the best results.