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Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars. With only 135 calories each, this is a perfectly portion controlled luscious raspberry swirl cheesecake dessert.

Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

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.  That’s so I can easily pluck out as many as you need to thaw at a time.

Red frozen raspberries background closeup photo

Frozen Raspberries make this recipe more economical without sacrificing flavour.

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.

Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

Want even more cheesecake ideas?

Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.

Rock Recipes Top Ten Cheesecakes

Rock Recipes Top Ten Cheesecakes

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Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

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Raspberry Swirl Cheesecake Bars
Yield: 24 cookie bars

Raspberry Swirl Cheesecake Bars

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

ONLY 135 CALORIES EACH - No need to bake an entire raspberry swirl cheesecake, enjoy perfectly portion controlled servings of this luscious dessert.


For the Shortbread Bottom

  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 1 tbsp butter
  • 1/4 cup packed brown sugar

For the Raspberry Swirl Compote

  • 1 cup raspberries
  • 1/4 cup sugar
  • 4 tbsp water
  • 1 rounded tablespoon corn starch
  • 2-3 tbsp cold water

Vanilla Cheesecake

  • 8 oz cream cheese, 1 cup
  • 1/3 cup sugar
  • 1 to 2 tsp vanilla extract
  • 1 egg
  • 1/3 cup whipping cream


For the Shortbread Bottom

  1. 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.
  2. Bake at 350 degrees F for 20 -25 minutes. The shortbread bottom should just be slightly golden brown at the edges. remove from oven.

For the Raspberry Swirl Compote

  1. Bring the raspberries, sugar and 4 tbsp water to a very gentle boil.
  2. 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.
  3. Boil only for an additional half minute or so, stirring constantly until the mixture completely thickens. Set aside to cool slightly.

For the Vanilla Cheesecake portion of the recipe

  1. Beat together the cream cheese, sugar and vanilla extract until smooth.
  2. Add the egg and beat in for about a minute or two until very smooth.
  3. Blend in the whipping cream until smooth.
  4. Pour the vanilla cheesecake batter over the baked crust.
  5. 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.
  6. 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.
  7. Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.

Nutrition Information



Serving Size

1 g

Amount Per Serving Calories 135Total Fat 8gSaturated Fat 5gUnsaturated Fat 0gCholesterol 31mgSodium 68mgCarbohydrates 14gSugar 7gProtein 1g

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Karen Byers

Tuesday 2nd of July 2024

I made this last week for a bake auction. The ingredients are simple, the instructions straight forward and the results perfect. Will readily make it again.

Nancy carter

Wednesday 21st of November 2018

Could I use frozen raspberries?

Barry C. Parsons

Friday 14th of December 2018



Thursday 27th of August 2015

Can you make this cake a 2 days ahead of time or will the crust get soggy?

Barry C. Parsons

Monday 5th of October 2015

That's pushing a limit I'd say.

Barry C. Parsons

Thursday 3rd of January 2013

Give it a little shake and see it if is jiggly but firm at the center.


Thursday 3rd of January 2013

How do you know if it is set?

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