Chocolate Raspberry Cheesecake Bars

I did it again. And by “it”, I mean that I made another dessert that is ridiculously yummy and large….therefore proving that I shall eat far too much cheesecake this weekend. Meh.

Moving right along!

A few weeks ago, I showed you guys a fun recipe that I commandeered from Pinterest. And it was yummy! However, after making it, I started to wonder if I could make a different version that would appeal to all those non-lemon lovers out there.

Answer: yup!

Raspberry Chocolate Cheesecake Bars

Ingredients

For base:
A little butter to line the cooking pan
2 T sugar
Cinnamon to taste
9 graham crackers (more on this later!)
1/2 stick unsalted butter (melted)
For filling:
16 oz. cream cheese
2 eggs
2 pints of raspberries
1/2 C sugar
1/2 cup dark chocolate chips
Directions:
Preheat oven to 325*

1. For steps 1-5, please see this post. The crust is identical, although I did add a few more graham cracker squares to thicken it up.

2. After rinsing out the food processor, add in the eggs, cream cheese, and sugar.

3. Then, take a pint of raspberries and run it through your juicer. If you don’t have a juicer, you can reduce them down to a liquid over the stove, or even mix them up in a blender. Basically, make those raspberries into a liquid!

All the juice you get from a pint of raspberries. Sigh.

4. Add the raspberry juice into the cream cheese mixture in the food processor.

5. Mix it all together and pour the now-pink concoction into the pan with your baked crust.

6. Set that to the side while you melt the chocolate. Take the 1/2 cup of dark chocolate chips (more or less depending on how much you love chocolate!) and melt over a double boiler.

7. Pour the chocolate over your pink cream cheese mixture in the pan. Then, take a butter knife and lightly run it through the the batter, blending the chocolate in. Be careful not to stick the knife too deep– you don’t want to stab holes in your graham cracker crust!

8. Drop some raspberries over the top so that they slightly settle into the mixture.

9. Bake for 40-45 minutes, or until the cheesecake is a bit jiggly in the middle but set. For me, it took 40 minutes. Remove from oven, let cool, and then leave in the fridge for a few hours.

10. Remove from fridge and use the overhanging wax paper to lift the entire cheesecake out of the pan.

10. Cut into piece and eat! (For the record, that’s exactly what I did…so much so that I forgot to take any pictures after I cut it up!)

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Which do you think you’d prefer: the lemon bars or this chocolate raspberry blend?
I loved them both, but I’m such a sucker for lemon that I have to pick the lemon bars!

Totally off-topic: what are you up to this weekend?
Lucky Laces 10k tomorrow and homework on Sunday. Such an exciting life I lead!

7 Comments

  • Reply MizFit at

    love love love.
    sometimes life is about farfar more than healthy 🙂

    HAPPY WEEKEND.

  • Reply Bean at

    oh wow that looks delicious. I am thinking raspberry all the way. But perhaps should bake them both and have a taste test. In the name of science of course.

  • Reply Kayla Carruth @ kpLoving It at

    Looks beautiful! Good Job. I think I’d rather have a lemon bar….or both…..

  • Reply Jamie at

    Oh wow, that looks so good! Yum! I would want both, but I love cheesecake so probably I would go for this first and then the lemon bars!

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