Chocolate-Raspberry Cheesecake Bars

We've dressed up a classic cheesecake recipe with a chocolate cookie crust and a fresh raspberry topping. Make these Chocolate-Raspberry Cheesecake Bars even more party-worthy by adding a tablespoon of raspberry liqueur.

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  • Makes: 16 servings
  • Makes: 16 bars
  • Prep: 30 mins
  • Bake: 25 mins 350°F
  • Chill: At least 1 hr or overnight

Chocolate-Raspberry Cheesecake Bars

Directions

  1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil. In a small bowl stir together wafer crumbs and melted butter. Pat crumb mixture firmly into the bottom of the prepared pan; set aside.
  2. In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add sour cream and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg just until combined. Add the raspberry liqueur (if using), the cornstarch, and lemon peel. Beat on low speed just until combined. Pour the cream cheese mixture over the crust in pan, spreading evenly. Arrange the raspberries on the cream cheese mixture.
  3. Bake for 25 to 30 minutes or until center is set. Cool in pan on a wire rack. Cover and chill for at least 1 hour or overnight.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

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Nutrition Facts (Chocolate-Raspberry Cheesecake Bars)

  • Per serving:
  • 106 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 27 mg chol. ,
  • 101 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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