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Raspberry-Chocolate Swirled Cheesecake Bars

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By Betty Crocker Kitchens
Updated Mar 19, 2019
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This beautiful 3-in-1 dessert combines the flavors of rich chocolate, fresh raspberries and creamy cheesecake. These bars are especially great when you’re hosting, thanks to a 2 1/2-hour chill time, which means you’ll have plenty of time to prep for the fun!

Raspberry-Chocolate Swirled Cheesecake Bars

  • Prep Time 30 min
  • Total 4 hr 20 min
  • Servings 24
  • Ingredients 10
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Ingredients

Brownie Base

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups fresh raspberries
  • 1/8 teaspoon Betty Crocker™ red gel food color
  • 1/2 cup dark chocolate chips
  • 1/3 cup heavy whipping cream

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
  • Step 
    2
    Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes.
  • Step 
    3
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. On low speed, add eggs, 1 at a time, beating until just blended. Beat in vanilla. In small bowl, reserve 1/2 cup of the filling.
  • Step 
    4
    In another small bowl, mash raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree and food color into remaining filling. Spread raspberry filling evenly over cooled brownie.
  • Step 
    5
    In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second intervals until mixture can be stirred smooth. Stir chocolate mixture into reserved filling. Drop tablespoonfuls of the chocolate filling on the raspberry filling. With knife, carefully swirl into raspberry filling layer.
  • Step 
    6
    Bake 32 to 36 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly when moved. (Cheesecake layer will become firm during refrigeration.) Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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