These little Raspberry Swirl Cheesecake Bars are just too cute. They would be a perfect treat to make for your special someone on Valentine’s Day, which is right around the corner. They were inspired by Sally over at Sally’s Baking Addiction and her Skinny Chocolate Chip Cheesecake Bars. I’ve made a lot of Sally’s recipes from her blog and they are always amazing, so I can’t wait to get my hands on all those new recipes in her new cookbook!
These little guys start out with a buttery crushed Oreo crust, and then have a nice creamy layer of cheesecake with a raspberry swirl on top. Add a few fresh raspberries, and they are as pretty as they are tasty.
Here’s are some tips for cutting cheesecake: Line your baking dish with enough parchment paper so that it hangs over two sides. This allows you to lift the whole thing out of the baking dish so you can cut it on a cutting board. Also, allow your cheesecake to firm up in the freezer for a couple of hours before cutting it. Run a sharp knife under hot water before cutting, and wipe it off between cuts.
- 12 Oreo cookies, crushed
- 2 tablespoons melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 3 tablespoons raspberry jam
- 27 fresh raspberries
- Preheat oven to 350 degrees.
- Line an 8x8 inch baking pan with parchment paper, leaving enough overhang on the sides to be able to lift the cheesecake out of the pan after baking.
- In a small bowl, mix the crushed Oreos with melted butter until well combined. Press the Oreos into the bottom of the parchment paper lined baking dish.
- Bake for 8 minutes.
- In the meantime, place softened cream cheese in the bowl of a stand mixer. With the paddle attachment on low speed, mix the sugar into the cream cheese.
- Add the eggs, one at a time, mixing to combine. Be careful not to over mix the cheesecake throughout the mixing process. This will incorporate too much air, and cause the cheesecake to puff up too much and crack.
- Add vanilla and lemon juice, and mix. Then add the flour, and give the cheesecake batter one final mix.
- Pour the batter over the Oreo crust, and smooth it out to the edges.
- Spoon several small "dots" of the raspberry jam onto the surface of the cheesecake batter. Using a butter knife, gently swirl the jam into the shallow surface of the batter.
- Bake the cheesecake for 40 minutes, and then cool at room temperature for 1 hour.
- To get nice crisp edges when cutting the cheesecake, I put my cheesecake into the freezer for a couple of hours so that it was really firm. Then I placed the nine squares onto a serving platter and refrigerated them until I was ready to serve them.
- Garnish with fresh raspberries.
Disclaimer: the links in this post for the cookbook are Amazon affiliate links.