Swirled raspberry cheesecake bars



20 min


50 min


24 bars

* PLUS 3 hours cooling time
Swirled raspberry cheesecake bars

Photo, Roberto Caruso.


  • 1/2 cup frozen raspberries
  • 2 tbsp water
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch


  • 2 cups graham-cracker crumbs
  • 1/2 cup unsalted butter , melted


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


  • 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.

Chatelaine Quickies: Instant cherry sorbet

Nutrition (per square)

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