These Raspberry Cheesecake Bars are the perfect combination of creamy, tangy cheesecake with a crisp, buttery cookie crust and a fresh raspberry swirl. Perfect for parties, afternoon tea, or an indulgent treat, these bars are easy to slice and serve, and they look beautiful with a drizzle of raspberry sauce and fresh berries. Using digestive biscuits gives a classic buttery base, but you can also use graham crackers if you prefer.

This recipe is so good! It looks fancy but is actually really simple to make. The crust is sturdy but tender, the filling is smooth and creamy, and the raspberry swirl adds a pop of colour and fresh flavour. It’s also super flexible – you can make these raspberry cheesecake bars a day ahead, and they keep well in the fridge for several days, making them perfect for entertaining.

Why You’ll Love This Recipe

Creamy, tangy cheesecake filling with a soft, buttery biscuit base

Fresh raspberries and a raspberry swirl add natural sweetness and colour
Easy to make in a single 9’’ square pan and cut into bars
Perfect for parties, gifting, or a sweet treat any time of year

Can be made ahead and keeps well in the fridge

Ingredients Breakdown

Digestive biscuits (or graham crackers) – crushed to form a crisp, buttery base. You can use plain or slightly sweet varieties.
Butter – melts into the crumbs to create a firm crust that holds the cheesecake together.

Cream cheese – the star of the filling; use full-fat for the creamiest texture.
Sugar – sweetens the filling; you can use caster or granulated sugar.
Eggs – add structure and richness to the cheesecake without making it heavy.

Yogurt – adds a subtle tang and keeps the filling light.
Vanilla paste – enhances the flavour, but you can use vanilla extract if preferred. Don’t use essence as it will taste a bit synthetic.
Lemon zest – adds freshness and balances the richness of the cheesecake.
Raspberries & raspberry sauce – provide a natural tartness and stunning swirl pattern.

Be sure to check the recipe card for the full list of ingredients and quantities.

Step by Step Instructions

Preheat your oven to 160°C (320°F) and line a 9 × 9 inch (25 x 25 cm) square baking pan with parchment paper.

Melt your butter.
Crush the digestive biscuits (or graham crackers) and mix with the melted butter. Press firmly into the pan to form an even crust. Chill briefly in the fridge while you prepare the filling.
In a bowl, whisk the cream cheese with the sugar until smooth and creamy. Add yogurt and continue mixing.
Gradually add the eggs, then stir in the vanilla paste and the zest of a lemon. Mix until fully combined.

Pour the filling over the chilled crust. Drizzle raspberry sauce across the top and use a skewer to swirl it into a marbled pattern. Scatter 15-20 fresh raspberries on top.
Bake for 55-60 minutes until the edges are lightly golden and the centre still has a slight jiggle.
Cool completely at room temperature, then refrigerate for at least 1 hour before slicing into 12-16 bars. Chilling overnight gives the best texture.

FAQ

Can I use frozen raspberries for these raspberry cheesecake bars?
Yes, but thaw and drain them first to avoid extra moisture in the cheesecake.

Can I make this ahead?
Absolutely – it keeps in the fridge for up to 3–4 days, and chilling overnight improves the texture.

Can I use low-fat cream cheese?
You can, but the filling will be slightly less rich and creamy. Full-fat gives the best results.

How do I prevent cracks in the cheesecake?
Mix the filling gently and bake at a lower temperature. Avoid overbaking and allow it to cool gradually.

Can I make a vegan version?
Yes – use dairy-free cream cheese, plant-based yogurt, and vegan butter for the crust.

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