Have You Ever Wondered If Cheesecake Could Get Even Better?
We all know cheesecake is amazing. But what if we told you there’s a way to make it even more exciting—with a fruity twist that adds color, flavor, and fun? If you’re curious to discover a delicious dessert that’s part creamy cheesecake, part fruity bar, and 100% crowd-pleaser, you’re in the right place. These Black Raspberry Cheesecake Bars are about to become your new favorite treat!
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How to Make Black Raspberry Cheesecake Bars
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
Description
These Black Raspberry Cheesecake Bars are the perfect blend of rich, creamy cheesecake and fruity black raspberry swirls, all layered over a buttery graham cracker crust. Easy to make, stunning to serve, and bursting with flavor, they’re ideal for any gathering or sweet craving!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Black Raspberry Swirl:
⅓ cup black raspberry preserves or jam
Optional: fresh black raspberries for garnish
Instructions
Preheat Oven
Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy lifting.Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press the mixture evenly into the bottom of your prepared pan.
Bake for 10 minutes, then set aside to cool slightly.Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and mix until combined.
Beat in the eggs one at a time. Add vanilla and stir just until combined.Assemble the Bars
Pour the cheesecake filling over the cooled crust and smooth the top.
Drop small spoonfuls of the black raspberry jam over the surface.
Use a toothpick or butter knife to gently swirl the jam into the filling.Bake
Bake for 40–45 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door open, and let the bars cool inside for 10 minutes.
Then cool completely at room temperature before refrigerating for at least 1 hour.Serve
Lift out using parchment paper, slice into 12 bars, and enjoy! Garnish with fresh black raspberries if desired.
Notes
Don’t overmix the cheesecake batter—this prevents cracks.
Let cool gradually to avoid sinking or cracking.
Use seedless preserves for a smoother swirl, or heat and strain before swirling.
These bars are best served chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
What Makes This Recipe So Special?
Black Raspberry Cheesecake Bars combine two beloved desserts—cheesecake and berry bars—into one tasty square. Each bite gives you:
- A buttery graham cracker crust
- A creamy cheesecake layer
- A swirl of rich black raspberry flavor
They’re pretty to look at, easy to make, and perfect for birthdays, bake sales, or just a fun weekend treat.
Time & Difficulty
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Cool Time: 2 hours (including chilling)
- Difficulty Level: Easy (kid-friendly with adult help!)
Essential Ingredients (And Why You Need Them)
Here are the main ingredients for your bars—and what makes them special:
For the Crust:
- Graham cracker crumbs (1 ½ cups): Gives a crunchy base
- Melted butter (½ cup): Holds the crumbs together
- Sugar (2 tablespoons): Adds a little sweetness
For the Cheesecake Layer:
- Cream cheese (16 oz, softened): The star! It creates the creamy texture
- Sugar (¾ cup): Adds the perfect sweetness
- Eggs (2 large): Helps the cheesecake set
- Vanilla extract (1 teaspoon): Adds flavor
For the Black Raspberry Swirl:
- Black raspberry preserves or jam (⅓ cup): Gives color and fruity flavor
- Optional: fresh black raspberries for topping
Substitutions and Variations:
- No graham crackers? Use crushed digestive biscuits or vanilla wafers.
- No black raspberry jam? Try blackberry, blueberry, or even cherry.
- Want it gluten-free? Use gluten-free cookies for the crust.
Step-by-Step Instructions
Here’s how to bring your Black Raspberry Cheesecake Bars to life.
Step 1: Prep the Crust
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the crust into the bottom of an 8×8-inch baking dish lined with parchment paper.
- Bake the crust for 10 minutes. Set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs, one at a time, mixing well after each.
- Stir in the vanilla extract.
Step 3: Add the Black Raspberry Swirl
- Pour the cheesecake filling over the crust.
- Drop small spoonfuls of black raspberry jam on top.
- Use a toothpick or butter knife to swirl it into the cheesecake. Be gentle!
How to Assemble and Bake Your Cheesecake Bars
- Once everything is layered in your pan, bake for 40–45 minutes. The edges should look set, but the middle can still jiggle slightly.
- Turn off the oven and let the bars sit inside with the door slightly open for 10 minutes. This helps prevent cracking.
- Cool at room temperature for 1 hour.
- Refrigerate for at least 1 more hour (overnight is even better).
- Slice into bars and serve!
Presentation Tips:
- Top with fresh black raspberries for a fancy look.
- Add a dusting of powdered sugar before serving.
- Serve on a white plate so the swirl color pops!
Storage and Make-Ahead Tips
These bars are perfect for planning ahead. Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap bars tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Make-Ahead Tip: You can make the crust and filling a day before, then bake the next day.
Fun Recipe Variations
Want to change things up? Try these tasty twists:
- Chocolate Raspberry Bars: Add mini chocolate chips to the cheesecake layer.
- Citrus Zest: Add lemon or orange zest to the filling for a bright flavor.
- Nutty Crust: Mix chopped pecans into the crust for crunch.
- Mini Versions: Bake in muffin tins for single-serve cheesecake bites.
Conclusion
Black Raspberry Cheesecake Bars are the perfect mix of creamy, fruity, and sweet. Whether you’re making dessert for a party or just treating yourself, this recipe is sure to impress. Try it once, and you might just find yourself making it again and again.
Don’t be afraid to mix up the flavors, add your own twists, and most of all—have fun in the kitchen!
Frequently Asked Questions (FAQs)
1. Can I use frozen black raspberries?
Yes! You can heat frozen berries and mash them to make a quick jam if you don’t have preserves.
2. Are black raspberries healthy?
Yes! They’re full of antioxidants and vitamins. They add flavor and a bit of nutrition to your dessert.
3. Can I make this without eggs?
Try using a cream cheese filling with Greek yogurt or silken tofu and cornstarch as an egg replacer.
4. What if I don’t have a mixer?
No problem! Just use a whisk and stir by hand. It might take a little longer, but it works just fine.
5. How do I prevent cracks in the cheesecake?
Don’t overmix the batter, and let it cool slowly after baking. That helps keep the top nice and smooth.
