Don't miss another issue…      Subscribe

Raspberry Swirl Cheesecake Squares

Raspberry Swirl Cheesecake Squares Raspberry Swirl Cheesecake Squares

Creamy cheesecake bars with fresh raspberries and a chocolate crust.













Trans-fat Free, Low Sodium


18 each graham crackers/wafers
chocolate, whole planks, crushed
¼ cup sugar
granulated white
¾ cup butter, unsalted
Berry swirl
½ pint raspberries
fresh, or blackberries
2 teaspoons sugar
granulated white
32 ounces cream cheese (reduced-fat)
8 oz. 4 blocks, softened
1 cup sugar
granulated white
3 large eggs
1 tablespoon lemon juice
freshly squeezed
1 teaspoon vanilla extract
½ cup raspberries
fresh (optional)
24 each mint leaves
sprigs (optional)


Preheat oven to 350℉ (180℃).

Line a 13" x 9" x 2" baking pan with foil. In mixing bowl, combine chocolate graham crumbs, sugar and melted butter. Press evenly into bottom and slightly up the sides of the pan. Bake in 350℉ (180℃) oven for 7 minutes, until slightly dry, but still soft.

To make swirl: Measure out ½ cup of the raspberries and set aside. With hand blender or small processor, purée the remaining berries with the 2 teaspoon sugar. Strain to remove seeds and solids (should be a little more than ¼ cup).

In electric mixer bowl, beat the cream cheese until very smooth. Beat in sugar, eggs, lemon juice and vanilla. Place 2 cups of the batter into another smaller bowl and blend in the berry puree.

Scatter randomly the ½ cup reserved raspberries over the baked crust. Alternately dollop both the plain and the berry batter over the crust and berries. Swirl with a sharp knife.

Bake in 350℉ (180℃) oven for 35 minutes. Cool slightly in pan on rack; refrigerate until completely cold and set, at least 2 hours.

Remove cheesecake with foil from pan; remove foil and cut into 24 squares. Garnish with fresh berries and mint leaves, if desired.


* not incl. in nutrient facts

Add review





What a beautiful summer dessert, especially right now we have so many seasonal fresh berries. This is definitely my kind of dessert, I can just sit there and keep reaching one after another...

The photo looks absolutely divine, love the chocolate bottom that makes the cheesecake square look more inviting. I changed the cream cheese into 32 ounces, 4 blocks, which helps to calculate the nutrition facts more accurate, hope you don't mind :-)

Thanks for sharing another excellent recipe with beautiful photos as always!

almost 10 years ago

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 19562% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 128mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 2%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed