Whazup? Whazup, gals and guys? Sorry, sorry… I am late for today – I had to make another batch of my cheesecake to bring at today’s Fiesta Friday #68. As one of the co-hosts, I need to make the guests happy. Yes! Yes! Yo! I am co-hosting again with Justine @ Eclectic Odds N Sods. And of course, we have the FF Queen, Angie! 😀
Join us on this fun-filled party – click the badge below to join and you get to enjoy these Raspberry Nutella Swirl Cheesecake Bars. 😉
Fancy-looking cheesecake bars, but super easy to make. With Nutella and Raspberries? They are super divine!
Let’s talk about cheesecake… and understanding cheesecake.
I asked myself once – why do people like cheesecake? It tastes like yogurt. It’s kinda weird, but I don’t eat plain yogurt. That’s my thought about cheesecake because the first cheesecake I have tried is the New York Cheesecake which is some sort of, well, tangy-ish! Krispy Kreme’s New York Cheesecake Donut? Oh, I would not eat that. Ha! That was before I discovered that cheesecake is one of the most divine dessert you’d ever have.
After I’ve started a love affair with cheesecake, I’d want to make everything cheesecake. The amazing thing about cheesecakes? They look fancy, but they are super easy to make. You can make it plain. Add a swirl. Add fruits. And you have the most amazing dessert. 😀
It was one of those days that I badly needed to eat cheesecake. There are so many delectable recipes, but the one from Sally was the first thing that caught my eye. Why not? It’s Sally! I just had this cheesecake with raspberries in mind so I added them and they came out scrumptious. Even my friend who is not a fan of cheesecake loved this one. So I am pretty sure that you will love this, too. 😉
Raspberry Nutella Swirl Cheesecake Bars
- 1 ½ cup graham cracker crumbs
- 6 tbsp melted unsalted butter
- 1/3 cup granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1 large egg
- 1/4 cup white sugar
- 2 tsp. vanilla extract
- 1/3 cup Nutella, slightly warmed*
* It is necessary that you warm your Nutella especially when it’s sitting in the pantry for long to make it easier to handle. To do this, you can either (1) prepare a bowl with warm water and let the Nutella jar sit there for about 15 minutes; or (2) you can put 1/3 cup Nutella spread in a small microwavable bowl and heat – check every 30 seconds. It’s just a small of amount of Nutella, so it would not take a long time.
You will also need about a handful of Raspberries (depending on how much you want to put, but make sure not to over-do it). You can also leave out the Raspberries, but why would you?? 😛
Preheat oven to 350 F. Line a 8×8 square baking pan that has been lined with aluminum foil hanging on the sides. Set aside.
For the crust:
Turn the graham crackers into a fine crumb using food processor or blender. (Alternatively, this can be done using a ziplock bag and anything that you could use to break down the graham crackers.) Pour into the melted butter and sugar. Press into the line baking pan. Bake for 5 minutes. Allow to cool while preparing the cheesecake filling.
For the filling:
- In a bowl, add cream cheese, egg, sugar, vanilla extract. Beat until smooth and creamy (about 3 minutes).
- Pour the filling on top of the baked crust.
- Spoon 16 small dollops of Nutella on top of the filling. Run a knife or wooden skewer back and forth until you have a marble effect.
- Arrange your Raspberries on top and press them gently.
Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool at room temperature and chill in the fridge for at least three hours before cutting. Store bars in a covered container inside the fridge.
Source recipe: Sally’s Baking Addiction
I hope you enjoy these heavenly treats and you get a chance to make it. Happy weekend!