Sweetie Swirl Cheesecake Bars

If I had frozen raspberries and raspberry extract on hand, I would run to the kitchen and make these right now!

This recipe is from Woman’s Day magazine. Grab it while you can before the link goes away.

Picture included with recipe!

Woman’s Day “Sweetie Swirl Cheesecake Bars”

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Comments

  1. LinC says

    I don’t see the point of fresh raspberries if you also have to add raspberry extract. I’ll bet the recipe would work just fine substituting seedless raspberry jam. The jam would concentrate the flavors.

  2. says

    Veggiegirl, I think McCormick makes it.

    Jess, I’m trying hard not to! I have some strawberries on hand and might see what I could do with those. I don’t have any strawberry extract, though.

    Lin, I guess the raspberry extract pumps up the flavor a little.

  3. says

    It’s such a small amount of extract, I’ll bet they’d still be just as good without the extract. I have frozen raspberries if you want to borrow them! ;) The bars look so yummy and of course, I could make them lower fat. I do like that the crust is a shortbread type crust instead of the usual graham cracker crust. My swirls on things like that never look that good though!

  4. says

    These bars really look enticing. Raspberry and cheesecke (or strawberry) make such a perfect combination. Here I am in Nashville, rather than on my way to Houston for the art show. I can only hope that Ike’s damage to Galveston, Houston and the surrounding areas isn’t as bad as predicted.

  5. says

    I was also going to recommend seedless raspberry jam. I always use Polaner’s seedless raspberry fruit spread and it tastes great.

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