Raspberry Cheesecake Bars (with Fresh Berries)

This post may contain affiliate links. Read my disclosure policy.

Looking for an easy cheesecake dessert that's guaranteed to impress? These Raspberry Cheesecake Bars combine a creamy cheesecake filling with a homemade raspberry swirl and buttery graham cracker crust. Easy to make ahead, simple to slice, and perfect for any occasion.

My Favorite Make-Ahead Raspberry Dessert Right Now

I've made a lot of swirled cheesecake bars over the years. My blueberry cheesecake bars, blackberry cheesecake bars, and strawberry cheesecake bars all use this same easy method, but raspberries bring a freshness and a slightly sharper tartness that I think pairs especially well with a rich, dense cheesecake filling. And the best part? You can make them ahead, and they taste BETTER the next day!

I love cheesecake bars for simple reasons: they are so much easier to cut, pack, and take to parties than a traditional round cheesecake. I love bringing these raspberry cheesecake bars to potlucks, birthdays, and summer cookouts. 

They're a great year-round dessert, too. I'd make them for Valentine's Day, Easter Brunch, or Mother's Day. I even envision making these around Christmas time if my family craves berry-based sweet treats! If you love raspberry desserts as much as I do, this one is going to become a regular in your rotation.

What Makes These Raspberry Cheesecake Bars So Good?

• No water bath required. Unlike a full-size cheesecake (like my raspberry cheesecake, which does bake in a water bath), these bars skip that step entirely and still come out creamy and crack-free. Bonus: the raspberry swirl hides any imperfections beautifully.
• Make-ahead friendly. They need to chill for at least 4 hours, so they're the kind of dessert you can and should make a day ahead.
• Fresh raspberry flavor, no artificial color. The swirl is just raspberries, sugar, lemon juice, and a touch of cornstarch. I strain the seeds out of the raspberry sauce so you get all of the bright berry flavor with none of the seedy texture.
• Easy to serve. Cut into neat squares, and there's no need for plates and forks passed around. Just grab a bar and go.
• A crowd-pleaser. If you've made my blueberry cheesecake bars before, you already know how well this format works. This raspberry version is just as good, with a brighter, slightly tarter berry flavor.

A Few Ingredient Notes Before You Start

This recipe comes together in three parts: a quick raspberry swirl, a buttery graham cracker crust, and a rich, tangy cheesecake filling. None of it is complicated. Let me show you how easy this really is. For the full recipe and detailed instructions, scroll down to the printable recipe card.

1) Raspberry Swirl Ingredients

• Raspberries: I use fresh raspberries for the swirl, but frozen work too - no need to thaw them first, just add a minute or two to the cooking time. If you're a raspberry lover like me, you'll also want to bookmark my Raspberry Cheesecake (the full-size, water-bath version of this same swirl) and my Raspberry Peach Cheesecake, which uses this exact raspberry sauce technique alongside roasted peaches.
• Cornstarch: This thickens the raspberry sauce so it swirls beautifully instead of sinking into the filling. Don't skip straining the seeds out. It only takes a minute, but it's what gives the swirl that smooth, jammy look.
• Lemon juice: I always recommend fresh-squeezed here, both in the swirl and in the cheesecake filling. 
• Granulated sugar: You can substitute light brown sugar; just keep in mind that this will change the flavor of the swirl slightly.

2) Graham Cracker Crust Ingredients

• Graham crackers: You'll need 1 ¾ cups of graham cracker crumbs. You can also use digestive cookies or try Biscoff cookies for a warmer, spiced crust.
• Brown sugar: You can also use granulated sugar.
• Unsalted butter: Melted.

3) Cheesecake Filling Ingredients

• Cream cheese: Use full-fat, and let it come fully to room temperature before you start. This ensures a smooth filling with no lumps.
• Granulated sugar: You can use light brown sugar, but it will change the flavor of the bars slightly.
• Lemon juice: I always recommend fresh-squeezed.
• Sour cream: This is an essential ingredient for the creamiest, richest cheesecake bars. You can also use full-fat plain Greek yogurt as a substitute.
• Eggs: Room temperature eggs incorporate more evenly. Add them one at a time and mix on low. Overmixing at this stage is the most common reason cheesecake bars puff up too much and then crack as they cool.
• Vanilla extract: Vanilla bean paste will also work.

How to Make Raspberry Cheesecake Bars (Step-by-Step Photos)

This is a recipe overview with my helpful tips along the way. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.

• Start with the raspberry swirl. Whisk the sugar and cornstarch together first, then add the raspberries and lemon juice. Cook over medium heat, stirring often, until the berries break down and the sauce thickens, about 5 minutes. Strain out the seeds, then cool completely before using. If you don't cool it, a warm swirl will melt into the filling instead of marbling through it.

• Make the crust. Pulse the cookie or graham cracker crumbs with the brown sugar, then add the melted butter and pulse until it resembles wet sand. Press firmly into your parchment-lined 8x8 pan and bake about 10 minutes, until lightly golden, then lower the oven temperature.

• Make the filling. Beat the cream cheese, sugar, lemon juice, and vanilla until smooth, then mix in the sour cream. Add the eggs one at a time on low speed, just until combined. You want a smooth filling, not a fluffy one.

• Swirl it together. Pour the filling over the crust, drop spoonfuls of the cooled raspberry sauce on top, and drag a knife through the dots in loose figure-eights. A few swirls look more elegant than a dozen.
• Bake, cool, and chill. Bake until the edges are set and slightly puffed, but the center still jiggles. It'll finish setting as it cools. Cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for the cleanest slices.
• Slice and serve. Lift the slab out using the parchment overhang, then cut into 9 bars with a sharp knife, wiping the blade between cuts. Serve chilled.

Storage and Freezing Tips

• Storage: Keep the bars in an airtight container in the refrigerator for up to 4 days, and always serve them chilled. If you need to stack them, tuck a piece of parchment paper between the layers so they don't stick together.
• Freezing: These bars freeze beautifully. Wrap the chilled, uncut slab (or individual bars) in two layers of plastic wrap, then a layer of heavy-duty foil, and freeze for up to 1 month. When you're ready for them, thaw overnight in the refrigerator before serving. Don't rush this at room temperature, or the filling can turn watery as it defrosts.
• Make-ahead tip: Since these bars need to chill for several hours anyway, they're one of the easiest desserts to have ready before a party. I regularly bake mine a full day ahead and slice them right before guests arrive.

FAQ

1. Can I use frozen raspberries? Yes. No need to thaw first; just cook the sauce a couple of minutes longer to let the extra liquid cook off.
2. Do I have to strain the raspberry sauce? I recommend it. It only takes a minute, and it's the difference between a smooth, glossy swirl and a seedy one.
3. Can I make these ahead? These bars practically require it: they need at least 4 hours in the fridge to set, so making them the night before a party is ideal.
4. Love a raspberry-berry combo? Try folding in a few blackberries with the raspberries for a mixed-berry swirl, inspired by my blackberry cheesecake bars.

More Raspberry Desserts

If you love raspberry desserts as much as I do, also try my: 

• Raspberry Cheesecake
• Raspberry Peach Cheesecake
• Raspberry Lemon Cake
• Raspberry Lemon Loaf 
• Raspberry Brownies