Description
These delightful raspberry cheesecake bars combine a creamy cheesecake layer with a sweet and tart raspberry swirl, set on a buttery graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup raspberry preserves
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press into the prepared pan.
- In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla extract, then mix until combined. Pour over the crust.
- Warm raspberry preserves slightly and drop by spoonfuls onto the cream cheese mixture. Swirl with a knife to create a marbled effect.
- Bake for 30 minutes, or until the center is set. Allow to cool completely before cutting into bars.
Notes
You can customize the seasonings to taste.