Raspberry Cheesecake Squares


Raspberry Cheesecake Squares

Primary Media

User Rating

3.01 out of 5 stars
Rate it:
71 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 16
    2 ¼ c. fresh raspberries, rinsed and drained well, divided
    ½ c. plus 2 tbsp Hy-Vee granulated sugar, divided
    5 tbsp. Hy-Vee butter
    2 tbsp. packed Hy-Vee brown sugar
    7 Hy-Vee whole honey graham crackers, finely crushed* (about 1 c. crumbs)
    2 (8 oz each) pkg Hy-Vee cream cheese, softened
    2 Hy-Vee large eggs, at room temperature
    1 tbsp. Hy-Vee lemon juice


    1. Preheat oven to 325 degrees.
    2. Heat 1-1/4 cups raspberries and 2 tablespoons granulated sugar in a medium saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, or until raspberries have broken down. Place a mesh strainer over a small bowl and force raspberry mixture through to remove seeds. Discard seeds and cool puree.
    3. Microwave butter in a medium microwave-safe bowl until melted. Stir in brown sugar. Stir in graham cracker crumbs and press onto bottom of an 8-inch-square baking pan. Bake for 12 minutes. Cool completely.
    4. Beat together cream cheese and remaining 1/2 cup sugar with electric mixer until well combined. Beat in eggs, lemon juice and 2 tablespoons of the raspberry puree until smooth; pour over baked crust. Place remaining raspberries in 5 rows on top of cheesecake filling and gently poke each one into filling until covered. Drizzle remaining berry puree between berry rows. Using a table knife, gently swirl puree into cream cheese mixture using a back-and-forth motion.
    5. Bake for 35 minutes or until center is almost set. Cool on a wire rack until cool, about 1-1/2 hours. Cover and chill at least 3 hours before cutting into bars and serving.
    6. *For best results, process graham crackers in a food processor fitted with a metal blade.

    Nutrition facts


    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 65mg
    • Sodium: 150mg
    • Total Carbohydrates: 19g
    • Protein: 3g

    Daily Values

    Vitamin A 8%
    Vitamin C 8%
    Iron 2%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.