Raspberry Cheesecake Bars

These Raspberry Cheesecake Bars have the creamiest texture and a simple raspberry swirl topping. They come together easily and are so much lighter than a classic cheesecake.

Why You’ll Love This Recipe

I’ve made a lot of cheesecakes over the years, and trust me—these Raspberry Swirl Cheesecake Bars are as easy as it gets. No water bath, no springform pan, and way less time in the oven, but you still get that smooth, creamy texture.

Thanks to Greek yogurt, they’re lighter than a traditional cheesecake, but you’d never know just by tasting them. And that raspberry jam swirl? The perfect balance of sweetness in every bite.

I shared these with my next-door neighbor because there’s no way I can eat all the food I make as a food blogger. She said it was the best cheesecake she ever had. With a compliment like that, I knew I had to share these with you all ASAP!

If you’re new here, you’ll soon see that one of my favorite ways to lighten up baked goods is with Greek Yogurt. Try these Raspberry Lemon Scones or Wild Blueberry Swirl Mini Cheesecakes.

Ingredients

• Graham Cracker Crumbs: You can buy graham cracker crumbs from the grocery store in the baking aisle or make your own in a food processor. Place graham crackers in the food processor and pulse until crumbs form. I like to use honey graham crackers, but you could also use chocolate ones.
• Butter: Melted, unsalted butter helps hold the graham crackers together to form the crust.
• Sugar: This recipe uses just a little brown sugar for the graham cracker crust and granulated white sugar for the batter.
• Cream Cheese: I recommend using full-fat cream cheese. You can use a lower-fat option, but your bars won’t be as rich and creamy.
• Greek Yogurt: 0% fat plain Greek yogurt makes a great cheesecake filling. You could also opt for a higher fat Greek yogurt. Use a thick variety, like Fage, for the best results.
• Egg Whites: A couple of large egg whites are needed to add lightness and structure.
• Flour: Just a few tablespoons of all-purpose flour will help the cheesecake filling set and give it a firm texture.
• Fresh Lemon Juice: A good squeeze of fresh lemon juice not only helps brighten the cheesecake bars, but also helps thicken them.
• Vanilla Extract: Vanilla extract balances the tanginess of the cream cheese and Greek yogurt while adding a subtle sweetness. 
• Raspberry Jam: Raspberry jam adds a pop of color and makes the prettiest swirl on the top of the cheesecake. Use your favorite store-bought or homemade jam. If it’s extra thick, feel free to thin it out with a splash of water before swirling it in.

*The full ingredient list with amounts is in the recipe card below.

Step-By-Step Instructions

1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Using a fork, mix the graham cracker crumbs, brown sugar, and melted butter together until all the crumbs are moistened. Pour the mixture into the prepared baking pan, and press down evenly to create a crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth using a hand mixer on medium speed. Gradually beat in the Greek yogurt, egg whites, flour, lemon juice, and vanilla extra until combined. Do not overmix, you don’t want to add extra air into the cheesecake batter.

4. Pour the cheesecake mixture over the graham cracker crust in the baking pan. Drop small spoonfuls of raspberry jam over the cheesecake batter. Using a butter knife, gently swirl the jam into the cheesecake to create swirls.
5. Bake for 30-35 minutes or until the center is just about set. Place the cheesecake in the pan on a wire rack to cool to room temperature.
6. Refrigerate for a few hours to chill before cutting into 9 bars. Serve and enjoy!

Expert Tips: Avoid overmixing the batter. Adding extra air to the batter affects how it bakes and can cause deflated, cracked cheesecake. Also, be sure to allow the cheesecake to cool completely at room temperature before moving to the refrigerator. If you cool it too quickly, cracks will form.

Variations

These cheesecake bars with Greek yogurt are versatile and easily customized. Here are some ways to make this recipe your own:

• Use chocolate graham crackers: Chocolate raspberry cheesecake bars?! — I’m practically drooling at the thought. Need I say more?
• Top with a drizzle of melted white or dark chocolate: A drizzle of chocolate takes these cheesecake bars from delicious to extra special.
• Swap the fruit: Swap the raspberry jam for another fruit jam flavor. Blueberry or strawberry are great options, but blackberry and peach are also great!
• Add lemon zest: A little bit of lemon zest helps brighten the filling. It’s the perfect addition for a spring or summer dessert.
• Change up the crust: Instead of graham cracker crumbs, you can also give this a try with ginger snaps, vanilla wafers, or Oreos. Make the crumbs by tossing the cookies in a food processor until the crumbs form.

Serving Suggestions

Since these raspberry cheesecake bars are so light, they’re perfect for an everyday dessert. But also excellent to serve on holidays like Valentine’s Day, Easter, and Mother’s Day.

Need a BBQ or cookout dessert? These are perfect to bring!

Top with fresh berries, if desired, before serving.

Make Ahead and Storage

To Make Ahead: Since these cheesecake bars need to be refrigerated for at least 4 hours, they’re perfect for making ahead. Make them the night before or in the morning of the day you want to serve them.

To Store: Once cooled, store them in an airtight container for up to 3 days. 

To Freeze: These raspberry bars freeze incredibly well, so it’s easy to make them in advance and serve later. Once they’ve cooled, store them in the freezer in an airtight container for up to 3 months. Defrost in the fridge overnight before serving.

Frequently Asked Questions (FAQ’s)

More Fruity Dessert Recipes

• Cherry Chocolate Brownies
• Skillet Peach Cobbler
• Wild Maine Blueberry Pie

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