RASPBERRY SWIRL CHEESECAKE BARS

These raspberry swirl cheesecake bars are so pretty and elegant despite their sinful nature. Another great treat for the freezer to serve whenever the urge takes you so that you can enjoy them one at a time or with friends if you decide to share

I pre-cut these into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

Ingredients
For the Shortbread Bottom

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 1 tbsp butter
• 1/4 cup packed brown sugar

For the Raspberry Swirl Compote

• 1 cup raspberries
• 1/4 cup sugar
• 4 tbsp water
• 1 rounded tablespoon corn starch
• 2-3 tbsp cold water

Vanilla Cheesecake

• 8 oz cream cheese 1 cup
• 1/3 cup sugar
• 1 to 2 tsp vanilla extract
• 1 egg
• 1/3 cup whipping cream
• US Customary - Metric

Instructions

1. For the Shortbread Bottom
2. Process the flour, butter and brown sugar together in a food processor until the mixture is crumbly, then press into the bottom of a parchment lined or lightly greased 9x9 inch pan.
3. Bake at 350 degrees F for 20 -25 minutes. The shortbread bottom should just be slightly golden brown at the edges. remove from oven.
4. For the Raspberry Swirl Compote
5. ...........................................

for full instruction please see : www.rockrecipes.com