Chocolate Raspberry Cheesecake Bars

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Chocolate raspberry cheesecake bars feature a silky cheesecake filling baked on top of a buttery graham cracker crust with with luscious swirls of fresh raspberry sauce and rich chocolate.

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 347kcal

Ingredients

Graham Cracker Crust

3/4 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1-1/2 teaspoons granulated sugar

Chocolate Raspberry Cheesecake Filling

16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tablespoon 2% or skim milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 tablespoon unsweetened cocoa powder
1 oz semisweet chocolate, chopped and melted
1/2 cup fresh (or frozen and thawed) raspberries
3 tablespoons raspberry jam

Instructions

Graham Cracker Crust

Preheat oven to 350F. In a small bowl, combine graham cracker crumbs, melted butter, and sugar, tossing until crumbly.
Press crumb mixture in the bottom and a little ways up the sides of a parchment paper-lined square 9-inch baking dish. Bake crust at 350F 5-7 minutes until a light golden brown. Set aside to cool. Reduce oven heat to 325F.

Chocolate Raspberry Cheesecake Filling

Place cream cheese and sugar in a large mixing bowl or the bowl of a stand mixer. Use a handheld electric mixer or the paddle attachment on mixer to beat cream cheese and sugar 2-3 minutes until smooth and creamy.
With mixer running, add eggs one by one beating well after each addition. Mix in milk, vanilla, and salt until smooth.
Scoop out 1/2 cup cream cheese filling and fold in cocoa and melted chocolate until smooth.
Pour half of remaining cream cheese filling over cooled crust and gently spread in an even layer. Set aside for a moment.
In a small bowl, mash raspberries and jam until smooth. Drop half of raspberry filling and half of chocolate mixture by the spoonful over cream cheese filling and use a knife to swirl into the cream cheese. Repeat layers with remaining cream cheese, raspberry filling, and chocolate filling and use a knife to swirl.
Bake cheesecake bars at 325F 25-30 minutes until cheesecake registers 145F. Allow bars to cool completely on a wire cooling rack, then transfer to fridge to chill 2 hours until completely cold.
When ready to serve, cut cheesecake into squares and serve chilled with additional raspberries on top. Enjoy!

Notes

Storing Instructions

Store cheesecake bars in refrigerator up to 6 days.

Nutrition