Description
These luscious, creamy cheesecake bars feature a buttery crust topped with a rich vanilla cheesecake layer and a gorgeous, vibrant raspberry swirl. Easy to prep and store in a container for grab-and-go treats, they offer the perfect balance of tart fruitiness and decadent sweetness in every bite.
Ingredients
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Crust Layer: 1.5 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted butter
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Cheesecake Filling: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract
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Raspberry Swirl: 1/2 cup raspberry jam or fresh raspberries pureed with 1 tablespoon sugar
Step-by-Step Instructions
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Prep the Crust: Preheat your oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until moistened, then press firmly into the bottom of the pan.
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Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well, then stir in the vanilla extract. Pour the filling evenly over the prepared crust.
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Add the Raspberry Swirl: Drop small spoonfuls of the raspberry jam or puree across the top of the cheesecake layer. Use a toothpick or knife to gently swirl the raspberry through the batter to create a decorative pattern.
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Bake and Chill: Bake for 35 to 40 minutes until the center is set. Let it cool completely at room temperature, then refrigerate in an airtight container for at least 3 hours before slicing into bars.
