Raspberry Swirl Cheesecake Bars. With only 135 calories each, this is a perfectly portion controlled luscious raspberry swirl cheesecake dessert.
These raspberry swirl cheesecake bars are so pretty and elegant despite their sinful nature. Another great treat for the freezer to serve whenever the urge takes you so that you can enjoy them one at a time or with friends if you decide to share.
I pre-cut these into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
The batch shown uses a shortbread type base but if you prefer you can make these with a standard graham cracker crumb base instead. I’ve used that base in a same size pan for these Lemon Blueberry Cheesecake Bars.
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You may also want to try this great recipe:
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 tbsp butter
- 1/4 cup packed brown sugar
- 1 cup raspberries
- 1/4 cup sugar
- 4 tbsp water
- 1 rounded tablespoon corn starch
- 2-3 tbsp cold water
- 8 oz cream cheese 1 cup
- 1/3 cup sugar
- 1 to 2 tsp vanilla extract
- 1 egg
- 1/3 cup whipping cream
Process the flour, butter and brown sugar together in a food processor until the mixture is crumbly, then press into the bottom of a parchment lined or lightly greased 9x9 inch pan.
Bake at 350 degrees F for 20 -25 minutes. The shortbread bottom should just be slightly golden brown at the edges. remove from oven.
Bring the raspberries, sugar and 4 tbsp water to a very gentle boil.
Thicken by adding a slurry of 1 rounded tbsp of corn starch dissolved in 2-3 tbsp cold water. Add the slurry slowly, stirring gently but continuously with a rubber spatula.
Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool slightly.
Beat together the cream cheese, sugar and vanilla extract until smooth.
Add the egg and beat in for about a minute or two until very smooth.
Blend in the whipping cream until smooth.
Pour the vanilla cheesecake batter over the baked crust.
Drop tablespoonfuls of the raspberry compote, evenly spaced apart, onto the cheesecake batter. Using the handle of a wooden spoon, swirl the raspberry compote through the cheesecake batter. Bake for 25-30 minutes at 300 degrees f until the center sets.
To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
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