Delicious Raspberry Cheesecake Bars Recipe You’ll Love
Deliciously creamy raspberry cheesecake bars with a buttery graham cracker crust, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ¼ cup raspberry jam
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the fresh raspberries.
- Pour the cream cheese mixture over the crust, smoothing it out evenly.
- Drop spoonfuls of raspberry jam on top and swirl with a knife for a marbled effect.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool at room temperature, then refrigerate for at least 4 hours before slicing.
- Cut into bars and serve chilled.
Notes
- For a smoother texture, make sure the cream cheese is at room temperature before mixing.
- You can substitute frozen raspberries if fresh ones are not available.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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