Description
Buttery graham cracker crust holds a rich, creamy cheesecake filling swirled with fresh raspberry and jam. These elegant yet simple bars are perfect for desserts and gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/3 cup granulated sugar (for crust)
16 oz cream cheese, softened
1/4 tsp salt
1 tsp vanilla extract
3/4 cup granulated sugar (for filling)
2 large eggs
1 1/2 cups fresh raspberries (plus extra for garnish)
2 tbsp raspberry jam
Instructions
Preheat oven to 350°F (175°C)
Line an 8×8-inch baking pan with parchment paper
In a bowl, mix graham cracker crumbs, melted butter, and 1/3 cup sugar for crust. Press into the prepared pan and bake for 10 minutes. Set aside to cool
In a large bowl, beat cream cheese, salt, and vanilla until smooth. Gradually add 3/4 cup sugar and beat until light and fluffy
Add eggs one at a time, mixing well after each addition
Spread half of the cheesecake batter into the pan
Scoop remaining batter into a ziplock bag and snip one corner to make a piping bag
Pipe the remaining batter over the first layer
In a small bowl, gently fold in fresh raspberries into a small portion of the remaining cheesecake batter to make a swirl mixture
Using a spoon, drop portions of the raspberry mixture on top and swirl with a toothpick or knife
Bake for 25-30 minutes or until the center is just set
Let cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars
Serve chilled, optionally garnished with additional raspberries
Notes
For a non-dairy option, use vegan cream cheese and substitute butter with coconut oil
Use frozen raspberries (thawed and drained) if fresh are not available
Bars can be stored in the refrigerator for up to 4 days or frozen for up to 2 months
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg