Raspberry Swirl Cheesecake Bars are a decadent dessert made on the lighter side that is simple to make. If you’re intimidated by making a full cheesecake, or just looking for a quick and easy recipe for a cheesecake fix, then these bars are you for you! In 30 minutes you make the crust, the cheesecake filling, and even a fresh raspberry sauce.
First you start with a chocolate crust that is made with crushed Oreo cookies and a little butter (I used light butter) In the (short) time it takes for the crust to pre-bake and cool, you can make the cheesecake filling as well as the fresh raspberry sauce, which uses frozen berries so it’s perfect for any season! Then pour the cheesecake filling over the crust, drop dollops of the raspberry sauce and use a knife to swirl. Bake, chill and you have Raspberry Swirl Cheesecake Bars. Hands on time to do all of that is less than 30 minutes, with bake time about 30 minutes and then chill overnight.
Most recipes for Raspberry Swirl Cheesecake Bars I found used jam or preserves. That is all fine and dandy, but when you can make a homemade raspberry sauce in only 5 minutes, why not, right? Plus this easy raspberry sauce recipe makes plenty, so you can enjoy it served over ice cream, waffles, pancakes, mixed in your Greek yogurt, so many possibilities!
- 20 chocolate sandwich cookies (such as Oreos), crushed to crumbs
- 1/4 cup butter, melted (I used light butter)
- 2 packages (8 ounces each) 1/3 less fat cream cheese, softened
- 1/3 cup granulated sugar
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/3 cup raspberry sauce
- 12 ounce package frozen raspberries
- 1/4 cup sugar (adjust to taste depending on sweetness of berries)
- 3 tablespoons fresh lemon juice
- Preheat oven to 325F degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Prepare crust: Stir cookie crumbs and butter until combined and press into prepared baking pan. Bake for 12 minutes and remove to wire rack. Let cool for 15 minutes.
- MAKE THE RASPBERRY SAUCE: In a sauce pan over medium heat, combine raspberries, sugar and juice. Cook until raspberries break down, about 5 minutes. [Note: If you want a smooth sauce, you can strain out the seeds.] Set aside to cool.
- MAKE THE CHEESECAKE FILLING: In a large bowl, using a hand mixer on medium speed, beat cream cheese and sugar until combined. Add eggs one at a time, beating after each addition. Beat in flour and vanilla.
- PUT IT TOGETHER: Pour cheesecake filling over cooled crust. Drop tablespoonfuls of raspberry sauce over cheesecake. Use a knife to swirl raspberry sauce through filling.
- BAKE for 30 to 40 minutes, or until set. Cool for 10 minutes or wire rack and then move to the refrigerator to chill for at least 2 hours to overnight.
The recipe for raspberry sauce makes more than what you need for this recipe. It is great served over pancakes, waffles, ice cream, stirred in yogurt or oatmeal. Or another batch of cheesecake bars!
Adapted from Betty Crocker
The theme for Sunday Supper this week is ‘We Got You Covered,’ which is a very broad category allowing for a lot of creativity. My spin on this theme was if you’re intimidated by making a full cheesecake, then I got you covered with a simple alternative – cheesecake bars! These cheesecake bars also happen to be covered with raspberry sauce!
We have people sharing recipes covered with frosting or gravy to simply covering tips on tackling tricky recipes. Have a look at what everybody shared this week and enjoy!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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