Browse by
Browse by
Browse by
Browse by
Raspberry Swirl Cheesecake Bars
Member Submitted Recipe
Food Blogger Recipe
Raspberry Swirl Cheesecake Bars
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Dense chocolate cookie crust, light and fluffy cheesecake middle and swirls of raspberry preserves make this dessert a decadent treat!

Prep time
Bake/Cook time
0:22 to 0:26
Plan for

Refrigerate for at least 1 hour

15 bars
Sign in to post a comment
Raspberry Swirl Cheesecake Bars
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:22 to 0:26
Plan For

Refrigerate for at least 1 hour

Yield :
15 bars



  • 1 1/2 cups crushed chocolate wafer cookies
  • Pinch kosher salt
  • 1 stick (1/2 cup) salted butter, melted


  • 2 packages (8 ounces each) cream cheese, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/3 cup raspberry preserves
  • 1/2 teaspoon fresh lemon juice


  1. Preheat oven to 350°F.  Lightly grease an 11 x 7 inch pan.
  2. Stir together crushed cookies, salt and melted butter.  Press into prepared pan.  Bake for 10 minutes.  Remove from oven and cool on a wire rack.
  3. Beat cream cheese for 2-3 minutes until softened and fluffy.  Add in sugar and beat until well combined.  Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary.
  4. Pour batter into pan.  Use an offset spatula to spread evenly.
  5. In a small bowl, stir preserves and lemon juice together until preserves have loosened.  Place into a piping bag or freezer zip top bag.  Snip corner pipe lines onto batter.  Use a knife or offset spatula to swirl preserves lightly.
  6. Bake the bars for 22-26 minutes, or until set.  The bars will still jiggle a bit when pan is shaken, but should not be wet.
  7. Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.