Raspberry Ripple Cheesecake Bars Recipe

Name: Raspberry Ripple Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz plain shortbread cookie crumbs; 6 tbsp low-fat spread, melted; 3/4 cup frozen raspberries, thawed; 1 tbsp powdered sugar, plus extra, to dust; None None low-fat vanilla ice-cream, sliced strawberries, to serve; None None Filling; 2 cups low-fat cream cheese, chopped; 3/4 cup powdered sugar; 4 large eggs; 2/3 cup light cream; 1/4 cup all purpose flour; 1 tbsp finely grated lemon zest

Servings: persons

8 oz plain shortbread cookie crumbs
6 tbsp low-fat spread, melted
3/4 cup frozen raspberries, thawed
1 tbsp powdered sugar, plus extra, to dust
None None low-fat vanilla ice-cream, sliced strawberries, to serve
None None Filling
2 cups low-fat cream cheese, chopped
3/4 cup powdered sugar
4 large eggs
2/3 cup light cream
1/4 cup all purpose flour
1 tbsp finely grated lemon zest

1
Preheat oven to 350u00b0F. Lightly grease and line a 6 x 10 inch pan with parchment paper, allowing long edges to overhang by 1/2 inch. In a bowl, combine cookie crumbs and spread. Press firmly into base of pan. Chill until firm.
2
To make filling, in a large bowl, beat cream cheese and powdered sugar together using an electric mixer until creamy. Add eggs one a time, beating well after each addition. Beat in cream, flour and zest until smooth. Pour evenly over base.
3
Place berries and powdered sugar into a high-sided bowl. Using a hand blender, process until pulpy. Dollop teaspoons of raspberry mixture over top of cheesecake. Using a butter knife, swirl through.
4
Bake 35-40 minutes, until just firm. Allow to cool completely before cutting into squares. Dust with extra powdered sugar. Serve with low-fat vanilla ice-cream and sliced strawberries.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz plain shortbread cookie crumbs, 6 tbsp low-fat spread, melted, 3/4 cup frozen raspberries, thawed, 1 tbsp powdered sugar, plus extra, to dust, and more.

Yes, Raspberry Ripple Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Ripple Cheesecake Bars

How did you like this recipe?

Frequently Asked Questions