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Raspberry Cheesecake Bars
Dolce Flav
Rated 5.0 stars by 1 users
Category
Raspberry Flavoring Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
40 minutes
To make these creamy raspberry cheesecake bars, you’ll begin by mixing a graham cracker crust and baking it until lightly golden. Then you’ll whip together a smooth cream cheese filling flavored with vanilla and Raspberry Flavoring. A simple raspberry swirl mixture is spooned on top for rich flavor and a beautiful marbled look. The bars bake until set, cool at room temperature, and then chill until firm enough to slice cleanly. Once chilled, they become silky, tangy, sweet, and full of vibrant raspberry flavor.
Ingredients
For the Crust
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1 ½ cups graham cracker crumbs
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5 tablespoons melted butter
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3 tablespoons sugar
For the Cheesecake Filling
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16 oz cream cheese, softened
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½ cup sugar
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2 tablespoons all-purpose flour
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2 large eggs
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½ cup sour cream
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1 teaspoon vanilla extract
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1–2 teaspoons Raspberry Flavoring (adjust to desired strength)
For the Raspberry Swirl
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½ cup raspberry jam (seeded or seedless)
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½ teaspoon Raspberry Flavoring (optional but enhances flavor)
Directions
Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
Prepare the graham cracker crust by mixing the graham crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it evenly into the bottom of the pan.
Bake the crust for 8 minutes until lightly set. Allow it to cool while preparing the cheesecake filling.
Make the cheesecake batter by beating the softened cream cheese and sugar together for 2–3 minutes until smooth and creamy. Add the flour and mix again.
Add the eggs, sour cream, vanilla extract, and Raspberry Flavoring to the bowl and beat on low until just combined. Avoid overmixing to prevent cracking.
Spread the cheesecake filling evenly over the cooled crust.
Prepare the raspberry swirl by stirring the raspberry jam with a small amount of Raspberry Flavoring. Drop spoonfuls of the mixture over the cheesecake batter.
Use a toothpick or skewer to swirl the raspberry mixture through the filling for a marbled raspberry cheesecake effect.
Bake for 30–35 minutes or until the center is mostly set with a slight jiggle.
Cool at room temperature, then refrigerate for at least 3 hours or until fully chilled.
Slice into bars and serve chilled for the best raspberry flavor and creamy texture.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use fresh raspberries instead of jam?
Yes, but you’ll need to cook the berries down with sugar to make a thick swirl. Jam is quicker and more consistent.
2. How strong is Raspberry Flavoring in this recipe?
Start with 1 teaspoon in the batter and adjust as needed. Flavoring is concentrated, so a small amount goes a long way.
3. Can I double the recipe?
Yes! Double everything and use a 9×13-inch pan. Increase baking time by 5–10 minutes.
4. Why did my cheesecake bars crack?
Overmixing and overbaking can cause cracks. Mix gently once eggs are added and remove the bars when slightly jiggly.
5. Can these be made ahead of time?
Absolutely. Raspberry cheesecake bars actually taste better after chilling overnight.
6. Can I freeze the bars?
Yes. Freeze uncut bars or individually wrapped slices for up to 2 months.
7. What if the cheesecake batter is too runny?
Make sure the cream cheese is softened, not melted. Melted cream cheese leads to runny batter.
8. Can I add fresh raspberries on top?
Yes—add fresh raspberries right before serving for a vibrant, juicy garnish.
9. What type of raspberry jam works best?
Seedless jam gives a smoother swirl, while regular jam adds texture.
10. How do I store leftover cheesecake bars?
Refrigerate in an airtight container for up to 5 days.