4.666665
3 ratings

Raspberry Cheesecake Bars

Mellissa Sevigny

As beautiful to look at as they are delicious to eat, these cheesecake bars elevate a traditional cheesecake recipe by adding the bright and refreshing flavors of raspberries.

Ingredients

For the macaroon crust

  • 1/2 Cup butter, softened
  • 1/2 Cup granulated sugar
  • 1/2 Cup unsweetened coconut
  • 1/4 Cup coconut flour
  • 1/2 Teaspoon baking powder

For the cheesecake filling

  • 8 Ounces cream cheese, softened
  • 1/3 Cup granulated sugar
  • 3/4 Teaspoons vanilla extract
  • 1 egg
  • 1 Cup raspberries
  • 2 Tablespoons granulated sugar

Directions

For the macaroon crust

Preheat the oven to 350 degrees.

Cream together the butter and sugar . Add the coconut, coconut flour, and baking powder, mixing until they are thoroughly combined. Press the mixture into a lightly greased 9 by 9-inch pan and set it aside. 

For the cheesecake filling

Beat the cream cheese and sugar together until smooth. Add the egg and the vanilla extract and mix them until thoroughly combined. Pour the mixture over the set aside crust. In a small bowl, mash the raspberries and the sugar substitute together with a fork. Drop this mixture by spoonfuls over the cheesecake mixture and then swirl it gently with a fork until it's distributed over the entire top – being careful not to overmix. Bake the cheesecake in the oven for 25 minutes. Remove and chill before cutting into bars and serving. 

Nutritional Facts
Servings9
Calories Per Serving319
Total Fat23g35%
Sugar23gN/A
Saturated15g73%
Cholesterol73mg24%
Protein3g6%
Carbs27g9%
Vitamin A186µg21%
Vitamin B120.1µg2.1%
Vitamin C4mg6%
Vitamin D0.4µg0.1%
Vitamin E0.6mg2.8%
Vitamin K3µg3%
Calcium54mg5%
Fiber3g11%
Folate (food)9µgN/A
Folate equivalent (total)9µg2%
Iron0.5mg2.7%
Magnesium10mg3%
Monounsaturated5gN/A
Niacin (B3)0.2mg0.8%
Phosphorus78mg11%
Polyunsaturated0.9gN/A
Potassium92mg3%
Sodium129mg5%
Sugars, added21gN/A
Trans0.4gN/A
Zinc0.4mg2.4%
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