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.
Raspberry Chocolate Cheesecake Bars
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!)