Cheesecake Squares with Raspberry Swirl

This is an insanely decadent yet super easy Shavuos delicacy! In these raspberry cheesecake squares, the tart jam pairs so well with the creamy cheese filling and crisp cookie dough. You won’t be able to have just one!

I love these raspberry cheesecake squares! They are so easy to make, and the cheese filling and summery raspberry swirl are so perfect for Shavuos.

You can make this in an 8-inch or 9-inch square pan. A 9-inch pan will yield a thinner bar and will be ready a few minutes before the end of the baking time, while the 8-inch will be thicker and require a few more minutes of baking time.

Looking for some other sweet Shavuos delicacies? Try this crumb-topped cheese babka or this streusel-topped cheese Bundt to complete your Shavuos kiddush menu!

Cheesecake Squares with Raspberry Swirl

This is an insanely decadent yet super easy Shavuos delicacy! In these raspberry cheesecake squares, the tart jam pairs so well with the creamy cheese filling and crisp cookie dough.

Print Recipe

Ingredients

Dough:

• ½ cup oatmeal
• 1½ cups flour
• ½ cup oil
• 1 cup light brown sugar
• 1 egg
• ⅓ cup (about 2.5 oz.) whipped cream cheese
• 1 tsp lemon juice
• ½ cup white chocolate chips

Cheesecake filling:

• 8 oz. whipped cream cheese
• ¼ cup sugar
• 1 egg
• 1 tsp vanilla extract
• ½ cup (approx.) raspberry jam

Instructions

• Preheat oven to 350°F and line an 8-inch or 9-inch square pan with baking paper.
• Place all dough ingredients in a mixing bowl. Mix with a wooden spoon (no need to use an electric mixer) until combined. It may seem crumbly at first, but if you keep mixing, it will come together.
• In a separate bowl, mix all cheesecake filling ingredients besides jam with a fork or whisk.
• Press about half the dough into the prepared pan. Pour the cheese filling on top.
• Drop dollops of jam on top of the filling and swirl using a knife or other pointed tool (I used a chopstick).
• Top with remaining crumbled dough. (If you used a smaller square pan, you may have some leftover dough.)
• Bake for 50 min to 1 hour, until done.
• Allow to cool for several hours or overnight before cutting into squares.

Notes

Store in the refrigerator. Freezes very well.

 

Recipe by Faigy Murray | https://mykitchenmystudio.com/cheesecake-squares-with-raspberry-swirl/