Comments on: raspberry swirl cheesecake bars

By: Rita Lyon

Rita Lyon — Fri, 12 Jun 2026 01:51:49 +0000

I have raspberries on hand now. I’d like to serve these bars in about 10 days. Could I make the sauce now and keep it until I’m ready to make the rations the cheesecake?

By: Sharon Bilotta

Sharon Bilotta — Thu, 11 Jun 2026 12:16:52 +0000

I made these almost exactly as written. The graham crackers in my cabinet tasted pretty stale, so I dug through the freezer for bits & bobs of cookies leftover from previous cookie-crusted bars and used them instead. Note to self: next time you buy graham crackers, freeze the unused portion for heaven’s sake. The raspberry lemon bars were an enormous hit with the crowd and so impressively pretty.

By: Genna Tudda

Genna Tudda — Sat, 30 May 2026 15:47:28 +0000

I made these for my husbands birthday last week- they were so easy to make, especially using the food processor method, and came out so pretty and delicious. Sadly, I forgot to take a photo and they were gone by time I remembered…

By: Loren

Loren — Thu, 28 May 2026 21:18:17 +0000

In reply to Svetlana. @Svetlana, not exactly an answer to your question, but commercial jams are always way too sweet for me, so I mix about half a teaspoon of citric acid {available in most health food stores because you need it to grow sprouts at home} into the jar when I open it.

By: deb

deb — Tue, 26 May 2026 16:45:13 +0000

In reply to Samantha. Of course! It might not be as visible but it would be delicious.

By: Lisa M

Lisa M — Mon, 25 May 2026 16:34:20 +0000

I’ve made these twice this week, they are that good! I followed the recipe, and used Honey Maid special edition salted caramel graham crackers for the base, and it really took this dessert over the top! Also, I noticed a few comments saying hard to control the pouring of the raspberry sauce – so I did it in two steps. Added half the sauce to my zip-lock bag to do the blobs under the cheesecake filling, and then added the other half to do the droplets on top. It worked out great.

By: Char M

Char M — Sun, 24 May 2026 13:26:13 +0000

I made this yesterday and felt it was a lot of steps and didn’t look the prettiest – the results today are fantastic. I will make this again. My notes for next time:
* raspberry puree – I used frozen raspberries because the fresh ones at the store were so sad. I added a little bit of lemon juice to the puree because it was sweet but I think the sugar needs to be there to help it gel. I used a stick blender to puree and didn’t bother straining it after. I used a plastic bag with the *tiniest* hole cut in the corner based on other comments. I would use a plastic piping bag next time. When adding the puree to the base of the cheesecake – put the tip in a lot lower than you would think. I have berry puree in about the top half of the final product.
* crust – I will skip the sugar here. I’m not sure it did anything and the overall dessert is a touch sweet
* cheesecake – next time I’ll try 1/2 cup of sugar instead of 2/3 cup
* I used a 9″ x 7″ pan because that’s what I have – I baked it close to 60 minutes at 325 till I got an internal temp of about 170F – 180F in spots. I bake cheesecakes till 165F usually. It looked jiggly still but based on internal temp I pulled it out.

By: Bianca

Bianca — Fri, 22 May 2026 01:42:57 +0000

In reply to Suma. My four year old loved the raspberry sauce too!

By: Bianca

Bianca — Fri, 22 May 2026 01:42:25 +0000

I used the zest of the whole lemon and the remainder of the other half of the juice in the raspberry puree! I also added a bit of maple syrup to the puree. I didn’t strain the seeds as my blender crushed most of them.
These were absolutely amazing and I will make them again and again. Thanks Deb!

By: Suma

Suma — Fri, 22 May 2026 01:17:35 +0000

Made this with biscoff cookies for the crust – this was amazing and also so beautiful. Let my 18 month old lick the spoon after making the raspberry puree – she loves it too!