A delightful combination of sweet, creamy, and tangy with a beautiful, bright swirl of raspberry sauce on top!

Raspberry Cheesecake Bars with Graham Cracker Crust

I formed a really bad habit. One that is uncharacteristic of me. I like a clean counter, BUT, I also don’t like making a bazillion trips up and down the stairs every day to get what I need as I work in the kitchen and/or take pictures. So to ‘save time,’ I started to leave things in a designated corner of the kitchen counter.

I justified the start of this habit by telling myself it’s so much easier to have what I need already in the kitchen. It was awkward stuff, like sprinkles, that don’t really store neatly. I thought I was saving myself multiple trips by just leaving it there. Well, this turned into leaving more and more stuff there and the pile really grew.

The truth is, I was really just being lazy, but I convinced myself it was a time savings strategy. I found it had the opposite effect on me. All it did was make me look like a hoarder and it actually made me feel so overwhelmed that I wasn’t being as productive or efficient as I normally would be if nothing was on the counter. The clutter I convinced myself was helping me was actually hurting me.

So I put everything away and that’s where it’s staying!

You know, we really do believe any lie we tell ourselves if it’s to get what we want. The truth was, I simply didn’t want to be running up and down the stairs all day so I believed cluttering up my kitchen was a good idea. When really, I knew it was a bad idea before the habit even formed. And then, to make matters worse, I did it anyway.

I am grateful for a God that shows me grace, brings me awareness, and gives me opportunities to change my ways!

You aren’t going to want to miss this recipe for Raspberry Cheesecake Bars , they are fantastic! We are huge cheesecake fans, so if you like these then I think you’ll love Chocolate Chip Cookie Cheesecake Bars , Cheesecake Brownies , Pecan Pie Cheesecake Bars , and Pumpkin Caramel Cheesecake Bars , too!

What You’ll Need for the Crust

1 1/2 cups (10 sheets) Graham Cracker Crumbs

1/4 cup Sugar

4 tbsp Butter, Melted

The Raspberry Sauce

1 1/2 cups Raspberries (Fresh or Frozen)

2 tbsp Sugar

1 tsp Corn Starch

1 tsp Lemon Juice

And the Cheesecake

2 (8 oz) Cream Cheese, Softened

2/3 cup Sugar

2 Eggs + 1 Egg Yolk

1/3 cup Sour Cream

1 tsp Vanilla

1 tbsp Flour

How to Make Raspberry Cheesecake Bars

Preheat oven to 350 degrees. Spray a 8 x 8 pan with non-stick spray and set aside.

Pulse 10 graham cracker sheets in a food processor to make 1 1/2 cups crumbs. Add in 1/4 cup sugar and 4 tbsp melted butter and pulse until crust forms.

Press crumbs firmly into the bottom of the prepared pan evenly.

In a small sauce pan, cook 1 1/2 cups fresh or frozen raspberries, 2 tbsp sugar, 1 tsp corn starch, and 1 tsp lemon juice for about 5 minutes, stirring and mashing frequently until the sauce starts to thicken. Set aside.

In a large bowl, beat together 2 (16 oz) softened cream cheese and 2/3 cup sugar. Add in 2 eggs and 1 egg yolk one at a time, beating between each one.

Beat in 1/3 cup sour cream, 1 tsp vanilla, and 1 tbsp flour until smooth and creamy.

Pour mixture over crust and spread evenly.

Swirl spoonful’s of the raspberry sauce into the top of the mixture with a knife.

Bake for 35-45 minutes. It should be slightly jiggly in the center.

Let cool.