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Raspberry-Chocolate Swirled Cheesecake Bars
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Prep Time:
30 minutes
Total Time:
4 hours 20 minutes
Indulgent 3-layer dessert with chocolate, raspberries, and cheesecake. Perfect for entertaining with just 2 1/2 hours of chilling needed.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups fresh raspberries
  • 1/8 teaspoon Betty Crocker™ red gel food color
  • 1/2 cup dark chocolate chips
  • 1/3 cup heavy whipping cream
Instructions:
  • Preheat your oven to 325°F. Grease the bottom of a 13x9-inch pan with shortening or cooking spray, then prepare the brownie batter according to the cakelike brownie instructions on the box. Spread the batter in the pan.
  • Bake for 22 to 25 minutes until a toothpick inserted 2 inches from the side of the pan comes out nearly clean. Allow to cool for 10 minutes.
  • Using an electric mixer, blend cream cheese and sugar in a large bowl until smooth, making sure to scrape down the sides of the bowl. Gradually add eggs one at a time on low speed until just combined, then mix in the vanilla. Reserve 1/2 cup of the filling in a small bowl.
  • In a separate small bowl, smash raspberries with a fork. Strain the mashed berries through a fine mesh strainer using the back of a spoon to create 1/2 cup of smooth raspberry puree. Mix the puree and food coloring into the rest of the filling. Evenly spread the raspberry filling over the cooled brownie.
  • In a small microwave-safe bowl, heat chocolate chips and whipping cream in the microwave on High for 30 seconds; stir. Continue microwaving in 15-second intervals until the mixture is smooth when stirred. Mix the chocolate mixture into the reserved filling and drop spoonfuls onto the raspberry filling. Use a knife to swirl the chocolate into the raspberry layer.
  • Bake for 32 to 36 minutes until the filling is set 2 inches from the edge of the pan with a slightly jiggly center. Let cool for 30 minutes on a rack, then refrigerate for about 2 hours until fully cooled. Cut into 6 by 4 rows and store covered in the refrigerator.

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