Creamy Black Raspberry Swirl Cheesecake Bars
These creamy black raspberry swirl cheesecake bars feature a dense yet light cream cheese filling with a sweet-tart raspberry swirl and a crunchy graham cracker crust, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream
- ½ cup black raspberry preserves
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Add melted butter and mix until crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10-12 minutes, then remove and let cool.
- Prepare the cheesecake filling: Beat softened cream cheese with ⅔ cup sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating just until combined. Stir in vanilla extract and sour cream until smooth.
- Create the raspberry swirl: Mix black raspberry preserves with lemon juice in a small bowl. Microwave for 15-20 seconds to loosen.
- Assemble the bars: Pour cheesecake filling over cooled crust and smooth the top. Drop spoonfuls of raspberry mixture evenly over the surface. Using a skewer or butter knife, gently swirl the preserves into the batter with a figure-eight motion to create a marbled effect.
- Bake for 35-40 minutes until edges are set but center still jiggles slightly.
- Cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
- Use parchment overhang to lift bars out and slice into 16 squares. Use a hot, wet knife for clean cuts.
Notes
Let cream cheese come to room temperature before mixing to avoid lumps. Beat eggs slowly to prevent cracks. Chill bars overnight for best texture and flavor. Use a hot, wet knife to slice cleanly. For gluten-free, substitute almond flour for graham cracker crumbs. For vegan, use dairy-free cream cheese, coconut yogurt, and flax eggs.
Nutrition
- Serving Size: 1 bar (1/16 of recip
- Calories: 220
- Sugar: 12
- Fat: 15
- Carbohydrates: 18
- Protein: 5
Keywords: cheesecake bars, black raspberry, swirl cheesecake, easy dessert, homemade cheesecake, berry dessert, creamy cheesecake