I cannot help myself as I like to fiddle with recipes. And it’s even more fun when I can customize a dessert to highlight the family’s favorite flavors. Inspiration can come from almost anywhere. Food shows and magazines are two prime sources. When I saw a group of black raspberry swirl cheesecake bars recipes in a magazine at the doctor’s office, I knew I had the start of something unique and unexpected for my mom’s upcoming birthday.
A rarely used flavor, black raspberry is one of the most unusual. This most scrumptious of berries is not usually available fresh except in places where it grows, and only during its short season. The red variety, and blackberries, are readily available and stand up to transport better.
Since it’s mom’s favorite, along with chocolate, then this was the way to go. A 9×9 dish will make the right amount to treat her, but not so much that it will have a chance to go bad before it’s all eaten up. And there’s always a reason to make another batch!
Black Raspberry Swirl Cheesecake Bars
Recipe Type: Desserts
Chocolate graham crackers set off the cheesecake and black raspberry flavors in this cool, creamy dessert.
- 1 1/4 cups finely crushed chocolate graham cracker crumbs
- 2 tablespoons sugar
- 3/4 stick melted butter
- 12 oz softened cream cheese
- 1/2 cup sugar
- 1 egg
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons black raspberry jam, slightly warmed
- Use parchment paper to line a 9×9 baking dish, leaving the ends to pull out the finished product later.
- Spray baking spray on the paper and dish. Place aside.
- A 350°F oven is recommended.
- Sugar and butter should be mixed with crushed crackers. Place in a baking pan. Bake for 10 minutes. Before adding the filling, let it cool completely.
- Make a smooth mixture by mixing softened cream cheese and sugar. Egg, sour cream, and vanilla should be added at this point. Spread over the crust.
- Make a swirling motion with a knife to mix the jam into the filling. When the cake is done baking, let it cool for a few minutes before serving. Refrigerate until fully set after cooling to room temperature.
- Use a sharp knife to cut the cake into 12 pieces.