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Raspberry Swirl Cheesecake Bars

January 22, 2014

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Raspberry Swirl Cheesecake Bars arranged on a serving plate, with a pile of plates in the background with forks on top.

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!

Raspberry Swirl Cheesecake Bars arranged on a serving plate.

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.

One Raspberry Swirl Cheesecake Bar on a square piece of parchment paper.

Here 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.

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Raspberry Cheesecake Bars

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These cute little Raspberry Swirl Cheesecake Bars are the perfect treat – featuring a raspberry swirl and an Oreo crust.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8×8 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.
  3. 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.
  4. Bake for 8 minutes.
  5. 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.
  6. 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.
  7. Add vanilla and lemon juice, and mix. Then add the flour, and give the cheesecake batter one final mix.
  8. Pour the batter over the Oreo crust, and smooth it out to the edges.
  9. 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.
  10. Bake the cheesecake for 40 minutes, and then cool at room temperature for 1 hour.
  11. 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.
  12. Garnish with fresh raspberries.


Nutrition

  • Serving Size: 1 Bar
  • Calories: 345
  • Sugar: 19g
  • Sodium: 259mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8.4g
  • Trans Fat: 0.1g
  • Carbohydrates: 28g
  • Fiber: 0.7g
  • Protein: 5.3g
  • Cholesterol: 99mg

Keywords: raspberry swirl cheesecake bars, raspberry, Oreo crust, cheesecake bars, cheesecake

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Disclaimer: the links in this post for the cookbook are Amazon affiliate links.

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Filed Under: Bars, Cheesecakes, Dessert

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Comments

  1. Shikha @ Shikha la mode says

    January 22, 2014 at 11:03 am

    Mmmmm my favorite! It’s January though, how did you find raspberries?

    Reply
    • Julie says

      January 22, 2014 at 11:06 am

      I’ve been surprised that my Costco has had good raspberries lately. I can’t resist them even though they aren’t in season 🙂

      Reply
  2. Peter @Feed Your Soul Too says

    January 23, 2014 at 8:10 am

    These look great and now you have me reconsidering what I was going to make for my father’s b-day dessert this weekend.

    Reply
    • Julie says

      January 23, 2014 at 2:48 pm

      Thanks Peter! My family really enjoyed these, and I love that you can make them in advance too.

      Reply
  3. Ashley | Spoonful of Flavor says

    January 23, 2014 at 8:37 pm

    Wow, Julie! Such gorgeous little bars. I made some mini cheesecake tarts recently and they were so rich and creamy, I can’t wait to try these bars!

    Reply
    • Julie says

      January 23, 2014 at 8:41 pm

      Thanks Ashley!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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