Description
A dessert dream come true! These Raspberry Swirl Cheesecake Bars feature a buttery shortbread crust, luscious cheesecake filling, and vibrant swirls of fresh raspberry compote. Perfect for gatherings, they’re a crowd-pleaser that’s as beautiful as it is delicious.
Ingredients
Scale
Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup plus 1 tablespoon unsalted butter, cold and cubed
- ¼ cup packed brown sugar
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 4 tablespoons water
- 1 rounded tablespoon cornstarch
- 2–3 tablespoons cold water
Cheesecake Filling
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1–2 teaspoons vanilla extract
- 1 large egg
- ⅓ cup whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Prepare the crust by pulsing flour, butter, and brown sugar in a food processor until crumbly. Press into a greased or parchment-lined 9×9-inch pan. Bake for 20–25 minutes. Cool.
- Make the raspberry swirl by simmering raspberries, sugar, and water. Thicken with a cornstarch slurry. Cool.
- Beat cream cheese, sugar, and vanilla until smooth. Mix in the egg and whipping cream until creamy.
- Pour the cheesecake mixture over the crust. Drop spoonfuls of the raspberry compote on top and swirl.
- Bake at 300°F (150°C) for 25–30 minutes. Cool to room temperature, then chill for 2+ hours
Notes
- Ensure cream cheese and egg are at room temperature for smooth batter.
- Chill thoroughly before slicing for clean cuts.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American