Swirled raspberry cheesecake bars

Prep 20 min
Total 50 min
Plus 3 hours cooling time
Makes 24 bars



1/2 cup
frozen raspberries
2 tbsp
1 tbsp
granulated sugar
1 tsp
1 tsp


1/2 cup
unsalted butter, melted


3 250-g pkgs
cream cheese, softened
1 cup
granulated sugar
eggs, at room temperature
1/2 cup
1 tsp
1 tbsp


  • SAUCE: Stir raspberries, water, sugar, lemon juice and cornstarch in a medium saucepan over medium. Cook, stirring occasionally, until mixture is thickened, about 5 min. Pour into a bowl to cool, 10 min. Strain raspberries through a sieve over a bowl and discard pulp. Sauce should measure about 3 tbsp.
  • PREHEAT oven to 325F. Spray a 9×13-in. metal pan with cooking spray and line with parchment to overhang on 2 sides.
  • CRUST: Stir crumbs and butter in a small bowl until crumbs are moist. Press firmly and evenly into prepared pan and bake until golden, 10 min. Let cool.
  • FILLING: Beat cream cheese in a large bowl, using an electric mixer on medium-low, scraping down sides occasionally, until very smooth, 4 min. Beat in sugar until combined, 3 min. Beat in eggs, 1 at a time, on low speed, scraping bowl between additions. Beat in sour cream, lemon zest and lemon juice until smooth. Pour batter over prepared crust and smooth top.
  • USE a small spoon to drop 25 to 30 small blobs of raspberry sauce over batter. Gently pull the tip of a skewer or toothpick through the blobs to create small swirls. Bake until filling is set, 35 to 40 min. Cool on a rack for 1 hour. Cover with plastic wrap and refrigerate 1 to 2 hours. Cut into bars. Kitchen Tip: Bars will keep in refrigerator up to 3 days, or wrap with foil and freeze for up to 1 month.


Calories 223, Protein 4 g, Carbohydrates 16 g, Fat 17 g, Sodium 155 mg. Good source of vitamin A

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