As delicious as they are eye-appealing, these raspberry chocolate cheesecake bars will be a hit at any of your holiday meals this year!
I can’t believe that Thanksgiving is this week! As a foodie, Thanksgiving is my second-favorite meal holiday (Christmas by far my favorite). There’s something about being in the kitchen with my family and eating delicious, familiar foods that makes me very happy (as I’m sure does many others)!
Our typical Thanksgiving dinner consists of turkey, Giada’s mashed potatoes (always — that marscapone!), stuffing (boxed, Stovetop), corn salad, deviled eggs and pumpkin pie for dessert. Sometimes we branch out and include other desserts, including cheesecake, apple pie or “apple foldies” which I’ll have to write a post about at some point.
It’s the 22nd, so that means Recipe Redux time! This month’s theme:
Trimming the Table
The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
I actually posted today’s recipe around this time last year. It’s one of my favorite cheesecake recipes, so I thought I would go back and tweak the recipe and re-photograph it. I’m actually going through many of my recipes and taking new pictures, now that I feel like I know how to use my DSLR camera. You can see last year’s picture on the left, and the one I took this year on the right. Big improvements if I say so myself! Still have a lot to learn.
This recipe for Raspberry Chocolate Cheesecake Bars is adapted from Sally’s Baking Addiction. She has the best desserts and I loved modifying it to create these tasty bars! I love the combination of chocolate and raspberry, so the first change I made was switch to chocolate graham crackers instead of plain. I used more butter to hold the crust together which made it a more rich. I also added a semi-sweet chocolate drizzle and a fresh raspberry and mint leaf garnish.
This recipe makes about 9-12 bars, depending how big you cut them. What’s nice, is they’re thinner than regular cheesecake, so you can still get your sweet fill without overindulging on a giant slice of cheesecake. But don’t let me stop you from having two of these delicious bars.
The filling is made with low fat cream cheese, Greek yogurt, sugar, flour, vanilla and lemon juice. Bakes in about 25 minutes!
I refrigerated mine overnight before I drizzled the chocolate and sliced, to make sure I could get a clean cut.
Here’s the recipe for Raspberry Chocolate Cheesecake Bars:
- 1 cup crushed chocolate graham crackers (1 sleeve of cracker sheets)
- 4 Tbsp butter, melted
- 8 ounces reduced fat cream cheese, softened
- 1 5-oz container plain Greek yogurt
- 1/4 cup granulated sugar
- 2 egg whites
- 2 Tablespoons all-purpose flour
- 1 Tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 cup raspberry jam
- 1 bar semi-sweet baking chocolate
- fresh raspberries and mint for garnish
- Preheat oven to 350 degrees F.
- Line an 8x8 baking pan with aluminum foil so it hangs over the edges.
- Use a food processor to grind the graham crackers into a fine crumb. Add the butter and pulse until combined. Press into the lined pan. Bake for 8 minutes.
- Meanwhile, beat the cream cheese for 1 minute. Then, beat in the yogurt, egg whites, sugar, and flour until creamy, about 3 minutes. Add the lemon juice and vanilla, beat for another minute.
- Add the filling to the crust.
- Heat the jam in a microwave safe bowl for 15 seconds-- this will make it easier to swirl. Drop the jam by the spoonful on top of the filling and swirl with a pointy knife.
- Bake for 25 minutes, covering with foil at 20 minute mark.
- Cool on the counter for 30 minutes before refrigerating. Chill in the fridge for at least three hours.
- When ready to serve, melt the baking chocolate in a bowl and drizzle over the bars. Top with a fresh raspberry and mint sprig!