Description
Creamy cheesecake bars swirled with fresh raspberry puree on a buttery graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan to form the crust.
- Bake crust for 10 minutes, then let cool slightly.
- Blend cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla.
- Puree raspberries with lemon juice, then swirl into cheesecake batter.
- Pour batter over crust and bake for 30-35 minutes until set. Cool completely before cutting into bars.
Notes
You can customize the seasonings to taste.