Raspberry Cheesecake Bars

These Raspberry Cheesecake Bars are easy to make and delicious. The graham cracker crust is buttery which pairs perfectly with the creamy cheesecake layer and tart raspberry jam.

Cheesecake recipes have a special place in my heart.

While they are easy to make, they are always incredibly impressive (and delicious).

However, the hardest part about making cheesecake is waiting for them to chill. It requires a lot of patience!

But, in the end, the creamy texture that is created after hours of waiting…is always worth it.

Main Ingredients

• Graham Crackers
• Salted Butter
• Granulated Sugar
• Cream Cheese
• Vanilla Extract
• Raspberry Jam (Seedless)

Jams, Jellies and Preserves

What is the difference between jams, jellies and preserves?

• Jellies are made with strained fruit juice. There are no pieces of fruit in jellies.
• Jam is made with mashed fruit but no large chunks.
• Preserves have whole fruit or large pieces of fruit in it.

Therefore, the biggest difference between the three is how much of the original fruit is used to make the fruit spread.

However, for this recipe, a jam or jelly is best for incorporating it with the cheesecake batter.

Tips and Tricks for Making Raspberry Cheesecake Bars

First, to make the cheesecake batter, use an electric hand mixer. Whisking by hand will not yield the best result or smooth consistency.

Next, make sure to press the graham cracker crust firmly into the bottom of the pan/parchment paper. You want it to stay together in the form of a bar when slicing.

Last, but definitely not least, make sure you bake the cheesecake long enough.

There will be a slight jiggle in the middle, but the cheesecake should be fully set. If you are worried about the top getting too brown, put aluminum foil on top to cover it.

How to Make Raspberry Cheesecake Bars

1. Preheat the oven to 325 degrees F
2. First, combine the graham cracker crumbs with the butter and granulated sugar
3. Press firmly into the square 8×8 pan (The pan should be lined with parchment paper)
4. In a mixing bowl, beat the softened cream cheese granulated sugar, eggs and vanilla extract using an electric hand mixer
5. In a small bowl, add the jam and use a whisk until the jam is smooth with no clumps
6. Next, fold in the whipped seedless raspberry jam to the cheesecake batter 
7. Pour the batter on top of the graham cracker layer
8. Swirl in extra dollops of jam using a toothpick
9. Bake at 325 degrees F for 55-65 minutes. 
10. The edges and top of the cheesecake should be light brown with a slight jiggle in the middle
11. Next, remove from the oven and cool until it reaches room temperature
12. Refrigerate 6+ hours or overnight
13. Lastly, remove from the pan
14. Slice and enjoy!

Frequently Asked Questions

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!