Raspberry Swirl Cheesecake Bars
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Raspberry Swirl Cheesecake Bars. With only 135 calories each, this is a perfectly portion controlled luscious raspberry swirl cheesecake dessert.
Originally published Nov 2011.
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.
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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Raspberry Swirl Cheesecake Bars
ONLY 135 CALORIES EACH - No need to bake an entire raspberry swirl cheesecake, enjoy perfectly portion controlled servings of this luscious dessert.
Ingredients
For the Shortbread Bottom
- 1 ½ cups all-purpose flour
- ½ cup plus 1 tablespoon butter
- ¼ cup packed brown sugar
For the Raspberry Swirl Compote
- 1 cup raspberries
- ¼ cup sugar
- 4 tablespoon water
- 1 rounded tablespoon corn starch
- 2-3 tablespoon cold water
Vanilla Cheesecake
- 8 oz cream cheese, 1 cup
- ⅓ cup sugar
- 1 to 2 teaspoon vanilla extract
- 1 egg
- ⅓ cup whipping cream
Instructions
For the Shortbread Bottom
- 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.
For the Raspberry Swirl Compote
- Bring the raspberries, sugar and 4 tablespoon water to a very gentle boil.
- Thicken by adding a slurry of 1 rounded tablespoon of corn starch dissolved in 2-3 tablespoon 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.
For the Vanilla Cheesecake portion of the recipe
- 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.
Nutrition Information
Yield
24Serving Size
1 gAmount Per Serving Calories 135Total Fat 8gSaturated Fat 5gUnsaturated Fat 0gCholesterol 31mgSodium 68mgCarbohydrates 14gSugar 7gProtein 1g
I guess you can do this in a springform pan ?9in & have a Raspberry Swirl Cheesecake?
You would have to probably triple the recipe for the cheesecake batter.
This recipe looks delish!! I plan to make these. Im a little confused about the whipping cream though.Do you add this after the egg and continue mixing?
Yes, just blend in the unwhipped cream after the eggs.
Unwhipped cream?
Yes indeed.
Thanks Barry...I think I will make as is for now & size up the options for cake:)
Looks fantastic :]
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You just made me go from hungry to starving 🙂 great recipe!
Can I substitute less milk for the whipping cream? I was trying to reduce the fat a little with the recipe and wondering if it would still work or if it really needs the whipping cream along with the cream cheese.
Thanks
I definitely would not make substitutions. They may not set properly.
How would I make these in a 13 x 9 inch pan? Time, temp, and amounts? Also do you know of a cheesecake bar with raspberry with a chocolate crust??? I live in a home with 5 women who love the cheesecake and raspberry cheesecake combo!!!
Just multiply the recipe by 1 1/2 to bake in a 9x13 pan. I'd suggest oreo crumbs for a chocolate base.
How do you know if it is set?
Give it a little shake and see it if is jiggly but firm at the center.
Can you make this cake a 2 days ahead of time or will the crust get soggy?
That's pushing a limit I'd say.
Could I use frozen raspberries?
Sure.