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.

How to Make Black Raspberry Cheesecake Bars

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

Scale

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

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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