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Chocolate Cran-Raspberry Cheesecake Bars

Total Time

Prep: 25 min. Bake: 45 min. + chilling

Makes

2 dozen

Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Chocolate Cran-Raspberry Cheesecake Bars Recipe photo by Taste of Home

Ingredients

  • 1-3/4 cups sugar, divided
  • 3 tablespoons cornstarch
  • 3 cups fresh or frozen cranberries, thawed
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 cup cranberry juice
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 5 tablespoons butter, melted
  • 3 tablespoons baking cocoa
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup egg substitute
  • 3/4 cup semisweet chocolate chips, melted
  • 1-1/2 teaspoons vanilla extract
  • Additional melted semisweet chocolate and fresh raspberries, optional

Directions

  1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly.
  2. Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust.
  3. In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top.
  4. Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.

Nutrition Facts

1 piece: 283 calories, 17g fat (10g saturated fat), 46mg cholesterol, 150mg sodium, 30g carbohydrate (23g sugars, 2g fiber), 4g protein.

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