Raspberry Swirl Cheesecake Bars

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup seedless raspberry jam
• 1/4 cup heavy cream

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the prepared pan.
3. 3 In a bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
4. 4 Spread the cream cheese mixture over the crust. Microwave jam and heavy cream in short bursts until smooth, then swirl into the cream cheese layer.
5. 5 Bake for 30-35 minutes or until set. Cool completely before refrigerating for at least 2 hours.
6. 6 Lift cheesecake bars out of the pan using parchment paper and cut into squares.

Equipment

• 9x13 inch baking pan
• parchment paper
• mixing bowls
• electric mixer

Variations

• Add a layer of chocolate ganache on top before setting.
• Use blackberry or strawberry jam for a different flavor.

Substitutions

• Substitute graham cracker crumbs with digestive biscuits for a UK twist.
• Use almond flour for a gluten-free crust option.

Pairings

• Fresh berries on the side
• A drizzle of raspberry sauce

Nutrition

Tips

• Ensure cream cheese is softened for a smooth mixture.
• For a more vivid swirl, use thawed frozen raspberries blended with sugar.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let bars come to room temperature before serving.

Freezing: Freeze wrapped individually for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of coffee or a glass of sparkling wine.

FAQ