A delightful combination of sweet, creamy, and tangy with a beautiful, bright swirl of raspberry sauce on top!

Raspberry Cheesecake Bars with Graham Cracker Crust

I formed a really bad habit. One that is uncharacteristic of me. I like a clean counter, BUT, I also don’t like making a bazillion trips up and down the stairs every day to get what I need as I work in the kitchen and/or take pictures. So to ‘save time,’ I started to leave things in a designated corner of the kitchen counter.

I justified the start of this habit by telling myself it’s so much easier to have what I need already in the kitchen. It was awkward stuff, like sprinkles, that don’t really store neatly. I thought I was saving myself multiple trips by just leaving it there. Well, this turned into leaving more and more stuff there and the pile really grew.

The truth is, I was really just being lazy, but I convinced myself it was a time savings strategy. I found it had the opposite effect on me. All it did was make me look like a hoarder and it actually made me feel so overwhelmed that I wasn’t being as productive or efficient as I normally would be if nothing was on the counter. The clutter I convinced myself was helping me was actually hurting me.

So I put everything away and that’s where it’s staying!

You know, we really do believe any lie we tell ourselves if it’s to get what we want. The truth was, I simply didn’t want to be running up and down the stairs all day so I believed cluttering up my kitchen was a good idea. When really, I knew it was a bad idea before the habit even formed. And then, to make matters worse, I did it anyway.

I am grateful for a God that shows me grace, brings me awareness, and gives me opportunities to change my ways!

You aren’t going to want to miss this recipe for Raspberry Cheesecake Bars, they are fantastic! We are huge cheesecake fans, so if you like these then I think you’ll love Chocolate Chip Cookie Cheesecake Bars, Cheesecake Brownies, Pecan Pie Cheesecake Bars, and Pumpkin Caramel Cheesecake Bars, too!

What You’ll Need for the Crust:

• 1 1/2 cups (10 sheets) Graham Cracker Crumbs
• 1/4 cup Sugar
• 4 tbsp Butter, Melted

The Raspberry Sauce:

• 1 1/2 cups Raspberries (Fresh or Frozen)
• 2 tbsp Sugar
• 1 tsp Corn Starch
• 1 tsp Lemon Juice

And the Cheesecake:

• 2 (8 oz) Cream Cheese, Softened
• 2/3 cup Sugar
• 2 Eggs + 1 Egg Yolk
• 1/3 cup Sour Cream
• 1 tsp Vanilla
• 1 tbsp Flour

How to Make Raspberry Cheesecake Bars

• Preheat oven to 350 degrees. Spray a 8 x 8 pan with non-stick spray and set aside.
• Pulse 10 graham cracker sheets in a food processor to make 1 1/2 cups crumbs. Add in 1/4 cup sugar and 4 tbsp melted butter and pulse until crust forms.
• Press crumbs firmly into the bottom of the prepared pan evenly.
• In a small sauce pan, cook 1 1/2 cups fresh or frozen raspberries, 2 tbsp sugar, 1 tsp corn starch, and 1 tsp lemon juice for about 5 minutes, stirring and mashing frequently until the sauce starts to thicken. Set aside.
• In a large bowl, beat together 2 (16 oz) softened cream cheese and 2/3 cup sugar. Add in 2 eggs and 1 egg yolk one at a time, beating between each one.
• Beat in 1/3 cup sour cream, 1 tsp vanilla, and 1 tbsp flour until smooth and creamy.
• Pour mixture over crust and spread evenly.
• Swirl spoonful’s of the raspberry sauce into the top of the mixture with a knife.
• Bake for 35-45 minutes. It should be slightly jiggly in the center.
• Let cool.

More Cheesecake Bars:

• Mint Oreo Cheesecake Bars
• Chocolate Chip Cookie Cheesecake Bars
• Lemon Cheesecake Bars
• Pecan Pie Cheesecake Bars
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Christmas Cheesecake Bars
• Pumpkin Cheesecake Bars
• Caramel Apple Cheesecake Bars
• Peach Cobbler Cheesecake Bars
• Lemon Cheesecake Crumb Bars
• No Bake Cherry Cheesecake Bars
• Strawberry Rhubarb Streusel Cheesecake Bars
• 20 Cheesecake Bar Recipes

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Yield: 9

Raspberry Cheesecake Bars

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Raspberry Cheesecake Bars, a delightful combination of sweet, creamy, and tangy with a beautiful, bright swirl of raspberry sauce on top!

Prep Time 1 hour

Total Time 1 hour

Ingredients

Crust

• 1 1/2 cups (10 sheets) Graham Cracker Crumbs
• 1/4 cup Sugar
• 4 tbsp Butter, Melted

Raspberry Sauce

• 1 1/2 cups Raspberries (Fresh or Frozen)
• 2 tbsp Sugar
• 1 tsp Corn Starch
• 1 tsp Lemon Juice

Cheesecake

• 2 (8 oz) Cream Cheese, Softened
• 2/3 cup Sugar
• 2 Eggs + 1 Egg Yolk
• 1/3 cup Sour Cream
• 1 tsp Vanilla
• 1 tbsp Flour

Instructions

1. Preheat oven to 350 degrees. Spray a 8 x 8 pan with non-stick spray and set aside.
2. Pulse graham crackers in a food processor to make crumbs. Add in sugar and melted butter and pulse until crust forms.
3. Press crumbs firmly into the bottom of the prepared pan evenly.
4. In a small sauce pan, cook raspberries, sugar, corn starch, and lemon juice for about 5 minutes, stirring and mashing frequently until the sauce starts to thicken. Set aside.
5. In a large bowl, beat together softened cream cheese and sugar. Add in eggs and egg yolk one at a time, beating between each one.
6. Beat in sour cream, vanilla, and flour until smooth and creamy.
7. Pour mixture over crusts and spread evenly.
8. Swirl spoonful's of the raspberry sauce into the top of the mixture with a kinfe.
9. Bake for 35-45 minutes. It should be slightly jiggly in the center.
10. Let cool.