Raspberry Cheesecake Bars 🍰🍓
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
For the filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
For the raspberry swirl:
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
Directions:
Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring often, until the raspberries break down. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until well blended.
Pour the cream cheese filling over the crust. Drop spoonfuls of the raspberry sauce on top and use a knife to swirl it gently into the batter.
Bake for 35–40 minutes, or until the center is just set. Let cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour (plus chilling)
Kcal: Approx. 290 per bar | Servings: 12 bars
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