Chocolate Raspberry Cheesecake Bars
These Chocolate Raspberry Cheesecake Bars are the ultimate dessert bars. With a buttery graham cracker crust, creamy cheesecake filling, swirls of raspberry jam, fresh raspberries, and a sweet crumble topping loaded with mini chocolate chips, every bite is a perfect blend of tart, sweet, and rich flavors.
Why You’ll Love These Cheesecake Bars
These bars combine the best elements of several desserts into one irresistible treat:
- Creamy cheesecake meets fruit-filled pastry.
- Chocolate chips add just the right touch of indulgence.
- Easy-to-make crumble topping provides texture and a bakery-style finish.
- Perfectly portable and sliceable thanks to the parchment-lined baking pan.
Making Chocolate Raspberry Cheesecake Bars
First, line the 9 x 9″ baking dish with parchment paper. This helps it to not only stick, but you later use the paper as handles to easily remove the dessert so you can cut it into bars. Smart!
Also, preheat the oven to 350°.
The Buttery Graham Cracker Crust
In a large bowl, mix the crust ingredients together until thoroughly combined, then press into bottom of baking dish.
Lightly wipe the bowl out, because you get to use it again.
The Cheesecake Layer
In that large bowl, beat the cream cheese until smooth and creamy. Then, add in the sugar, lemon juice, vanilla, and salt. Stir until combined, scraping sides as needed.
Lastly, beat in one egg at a time, not adding the second one until the first one is mixed in.
Pour the cheesecake mixture over the crust in an even layer.
The Chocolate and Raspberries Layer
Now we’re talking serious deliciousness!
Sprinkle about half the mini chocolate chips over the cheesecake layer, reserving the second half for the topping.
Next, dollop the raspberry jam across the top to cover most of the surface in an even pattern.
Place the fresh raspberries (cut in half) in any spots not covered by the jam, then just sprinkle them evenly.
The Crumble Topping
Last, but not least.
Mix together the dry ingredients (flour, sugar, and salt) until combined, then stir in the melted butter. Once mixed, dollop small amounts across the top in an even pattern. Not every space has to be covered.
Sprinkle the remaining chocolate chips over the top, then it’s time to bake.
Ok, Let’s Bake
Bake uncovered for 36 – 40 minutes, or until set. My oven required the full 40 minutes.
Still in the baking dish, allow to cool on a wire rack, then chill in the refrigerator for about two hours before serving. This gives the cheesecake time to set and the flavors to meld together. Overnight is best, but we can’t all wait that long.
Remove the dessert by grabbing the parchment paper like handles, then cut into bars; I cut 16 out of mine.
Serve these scrumptious bars chilled and enjoy!
Tips for Chocolate Raspberry Cheesecake Bars Success
- Use room temperature cream cheese for a smooth, lump-free filling.
- Don’t overbake – the center should be just set to maintain a creamy texture.
- Refrigerate fully before slicing for clean, beautiful bars.
- You can swap raspberry jam for strawberry, blackberry, or even cherry depending on your taste.
- Add chopped nuts to the topping for an additional crunch.
Craving More Cheesecake Desserts:
- German Apple Cheesecake
- Layered Cranberry Cheesecake Dessert
- Blueberry Key Lime Cheesecake
- Gingersnap Pumpkin Cheesecake
- Bittersweet Chocolate Cheesecake
- Lemon Blueberry Cheesecake Bites
- Strawberry Cheesecake French Toast
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Chocolate Raspberry Cheesecake Bars
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (+/- 10-12 graham cracker sheets)
- 6 Tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Layer:
- 2 – 8 oz. pkgs. cream cheese, softened
- 1/3 cup granulated sugar
- 2 tsp. lemon juice
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 2 large eggs, room temperature
Chocolate and Raspberry Layer:
- 1/2 cup mini semi-sweet chocolate chips, divided
- 1 cup raspberry jam
- 1 cup fresh raspberries, halved
Crumble Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar, light or dark
- 1/4 tsp. kosher salt
- 5 Tbsp. unsalted butter, melted
Instructions
- Preheat oven to 350° and line a 9 x 9" baking dish with parchment paper (bottom and sides).
Crust:
- In a large bowl, mix together the graham cracker crumbs, melted butter, and sugar until thoroughly combined. Press into bottom of baking dish. Lightly wipe out bowl.
Cheesecake Layer:
- In same bowl, beat cream cheese until smooth and creamy. Beat in sugar, lemon juice, vanilla, and salt. Scrape sides as necessary. Add in eggs, one at a time until each is incorporated. Pour over crust.
Chocolate and Raspberry Layer:
- Sprinkle half the mini chips over the cheesecake layer. Dollop the jam evenly over top, then add fresh raspberries where any open spaces remain.
Crumble Topping:
- In medium bowl, mix together flour, brown sugar, and salt. Add melted butter and stir. Drop dollops evenly across top of dessert. Sprinkle remaining chocolate chips evenly over top.
- Bake for 36 – 40 minutes, or until set. Allow to cool on wire rack until cool, then refrigerate for at least one more hour. Use parchment paper to easily remove dessert from dish. Cut into bars. Serve chilled. Enjoy!
Nutrition
Chocolate Raspberry Cheesecake Bars
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