Chocolate and raspberry cheesecake bars recipe

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  • Serves Makes 14
  • 30 mins to prepare and 40 mins to cook, 5 hrs 00 mins to cool
  • 347 calories / serving
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These luscious cheesecake bars feature all the flavour of elegance with layers of fresh swirled raspberries and crunchy chocolate cookies. These mini cheesecake bites make the best edible gifts or the most divine on-the-go treat.

Preheat the oven to gas 3, 150°C, fan 130°C. Line a 20 x 30cm (8in x 12in) cake tin with non-stick baking paper. Combine the ingredients for the base in a bowl and press the mixture into the base of the tin. Chill until needed.

Put the raspberries and 25g (1oz) golden caster sugar in a small pan, over a medium heat. Mix 1 tablespoon cornflour with 1 tablespoon cool water to make a paste and add to the raspberry pan, stirring constantly. Bring to the boil and simmer for 2 minutes, until the berries have broken down and thickened.

Set aside to cool.

To make the cheesecake, mix together the remaining golden caster sugar and remaining 1 tablespoon cornflour. Using a mixer or electric beaters combine the sugar mixture with the soft cheese, beating until well blended. Add the eggs, one by one, beating thoroughly, followed by the vanilla and soured cream, mixing until just smooth. Don’t overbeat or the cheesecake will be too airy.

Pour half the mixture into the tin and smooth the top. Dot half the raspberry mixture over the surface, carefully spoon the remaining cheesecake mixture over that and smooth the top.

Then dot the remaining raspberry mixture over this and use a teaspoon handle to gently drag through the raspberry mixture, creating a swirled effect. Bake on the middle shelf for 10 minutes, then turn the oven down to gas 1/2, 130°C, 110°C fan and cook for a further 25-30 minutes, until the cheesecake is set at the edges, but still wobbles in the centre.

Turn the oven off, slightly open the door and leave the cheesecake inside for an hour. Cool completely and chill for at least 4 hours, before removing from the tin and slicing into 14 bars.

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To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • For the base

  • 1 x 150g packet double chocolate cookies, crushed
  • 50g (2oz) ground almonds
  • 1 tbsp golden caster sugar
  • 50g (2oz) butter, melted
  • For the cheesecake

  • 125g (4oz) raspberries, fresh or frozen (defrosted)
  • 250g (8oz) golden caster sugar
  • 2 tbsp cornflour
  • 900g (2lb) light soft cheese
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 x 300ml tub soured cream
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  • Energy 1450kj 347kcal 17%
  • Fat 20.7g 30%
  • Saturates 11.1g 56%
  • Sugars 27.2g 30%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 31.4g Protein 9.3g Fibre 1.3g

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