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Creamy Black Raspberry Swirl Cheesecake Bars

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These creamy black raspberry swirl cheesecake bars combine a buttery graham cracker crust with a smooth cheesecake filling and tart raspberry ribbons, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened (full-fat)
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream (regular or light)
  • ½ cup black raspberry preserves or jam (chunky style preferred)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C). Position the oven rack in the middle for even baking.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until crumbs are evenly moistened.
  3. Press the crust mixture firmly into the bottom of an 8×8-inch pan, creating a smooth, even layer. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
  5. Add eggs one at a time, mixing well after each. Blend in vanilla extract and sour cream until fully incorporated.
  6. Pour cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
  7. In a small bowl, mix black raspberry preserves with lemon juice. Drop spoonfuls evenly over the cheesecake batter.
  8. Use a toothpick or skewer to gently swirl the raspberry preserves through the cheesecake batter, creating ribbons.
  9. Bake for 35-40 minutes, until edges are set but center jiggles slightly when shaken. Avoid overbaking to prevent cracks.
  10. Cool completely on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.
  11. Slice into squares using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid over-mixing the swirl to keep pretty ribbons. If cracks form, place a pan of water on the lower rack during baking to add moisture. Chill bars overnight for best texture and flavor. Warm knife under hot water and wipe between cuts for clean slices.

Nutrition

Keywords: cheesecake bars, black raspberry, swirl cheesecake, easy dessert, homemade dessert, creamy cheesecake, raspberry preserves

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