Description
Creamy Raspberry Swirl Cheesecake Bars with a buttery shortbread crust and a tangy homemade raspberry compote. Perfect for any dessert table!
Ingredients
Scale
Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup + 1 tbsp unsalted butter (cold)
- ¼ cup packed dark brown sugar
Raspberry Compote
- 1 cup fresh raspberries
- ¼ cup sugar
- ¼ cup water
- 1 tbsp cornstarch
- 3 tbsp cold water
Cheesecake Filling
- 8 oz cream cheese (softened)
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 egg
- ⅓ cup heavy cream
Instructions
Shortbread Crust
- Preheat oven to 350°F (177°C). Line a 9x9-inch baking pan with parchment paper.
- In a bowl, mix flour, cold butter, and brown sugar until crumbly. Press into the pan.
- Bake for 20–25 minutes until edges are golden brown. Set aside to cool.
Raspberry Compote
- In a saucepan, heat raspberries, sugar, and water to a boil.
- Dissolve cornstarch in cold water and add to the saucepan, stirring until thickened. Cool the compote.
Cheesecake Filling and Assembly
- Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Add the egg and mix. Slowly beat in heavy cream.
- Pour the filling over the crust. Drop spoonfuls of compote on top and swirl using a toothpick.
- Bake for 25–30 minutes or until the center is set. Cool at room temperature, then refrigerate for 4 hours.
- Cut into 16 bars and serve chilled.
Notes
- To ensure clean cuts, refrigerate overnight and clean the knife between each slice.
- The compote can be made with frozen raspberries if fresh ones are unavailable.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 225 kcal
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24 g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 50mg