Double Chocolate Raspberry Swirl Cheesecake Bars

Double Chocolate Raspberry Swirl Cheesecake Bars

In this recipe:

based on 47 reviews
This Looks YUMMY!
4
30 min.
prep
210 min.
total
16 cheesecake bars

This beautiful Double Chocolate Raspberry Swirl Cheesecake Bars recipe will really satisfy your cravings for some great flavors.

Ingredients

  • CRUST
  • 32 (2 inch) crisp NESTLÉ TOLL HOUSE Chocolate Chip Cookies, finely crushed (about 3 cups)
  • 1/2 cup (1 stick) butter, melted (we recommend LAND O LAKES® Butter)
  • FILLING
  • 3/4 cup granulated sugar
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 3 large eggs
  • 1/2 cup sour cream (we recommend LAND O LAKES®)
  • 1 teaspoon vanilla extract
  • 2 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, melted per label directions
  • 1/3 cup seedless raspberry jam
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PREHEAT oven to 325° F. Lightly grease 13 x 9-inch baking pan.

FOR CRUST:
STIR
crushed cookies and butter in medium bowl. Press onto bottom of prepared baking pan.

BAKE for 10 to 12 minutes or until crust is set.

FOR FILLING:
COMBINE
sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract; continue beating until well mixed.

PLACE 1 cup batter in medium bowl; stir in chocolate. Pour white batter over crust. Drop spoonfuls of chocolate batter randomly over white batter.

HEAT jam in small, microwave-safe bowl on HIGH (100%) 30 to 60 seconds stirring until slightly melted. Drop spoonfuls of raspberry jam over batter. Pull through batters with knife for marbled effect. (DO NOT OVER SWIRL.)

BAKE for 50 to 55 minutes or until center of cheesecake jiggles slightly when gently shaken. (DO NOT OVER BAKE.) Cheesecake may crack on top and continue to set as it cools. Cool completely in pan on wire rack. Fill in cracks with raspberry jam, if desired. Cover; refrigerate until serving time (up to 1 day). Cut into squares. Garnish with fresh raspberries and mint leaves, if desired.

NOTE: To crush cookies, place cookies in large, resealable plastic food bag. Use rolling pin to finely crush cookies. For easy cutting of bars, frequently dip sharp knife in hot water; wipe with paper towel.

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Cheesecake Bars

These can easily be summed up with just one word: divine. Everyone that tried them wanted more. Definitely a keeper!

- Kristen C. from Mountain View, CA

A must try for everyone!

I love cheesecake and these cheesecake bars are excellent and truly delicious. You can't eat just one. This recipe is a keeper.

- violet wicks from carpenter, SD

double chocolate raspberry swirl cheesecake bars

What a delicious treat! Easy tomake and eat! Wonderful for dessert, or anytime.

- elaine hilton from LITTLE FALLS, NJ

to die for

Absolutely delicious---I found the recipe easy and the instructions were great. Don't be afraid to try this.

- JOYCE HURD from HUDSON, NH

very yummy

This recipe is very yummy and easy!

- Lauren HopkinsSheridan from STATEN ISLAND, NY

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 260
  • Total Fat: 28g (44% of DV)
  • Saturated Fat: 16g (81% of DV)
  • Cholesterol: 105mg (35% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 22g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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