Chocolate Raspberry Cheesecake Bars
- 1 C All-purpose flour
- 1/4 C Light brown sugar
- 1/2 C Oats
- 1/2 C Unsalted butter- at room temperature
- Cream Cheese Filling:
- 6 oz raspberries, washed and dried
- 1/4 C granulated sugar + 1 tbsp, divided
- 1 pk Cream cheese (8 oz)- at room temperature
- 1 tsp Pure vanilla extract
- 1 Large egg
- 1/4 C Dark chocolate pieces
- Streusel Topping:
- 1/2 C Light brown sugar
- 1/2 C All-purpose Flour
- 1/4 C Old fashioned oats
- 1/4 C Unsalted butter- at room temperature
- 3 oz Dark chocolate
- 2 oz Heavy whipping cream
Preheat oven to 350°
Start by making the crust. Combine all ingredients in a medium sized bowl. Use a fork and pastry cutter to combine the butter into the flour, oats and brown sugar.
Firmly pack into an 8x8” pan and bake at 350° for 12-15 minutes until a light golden brown.
Wash and dry raspberries. Combine with 1 tablespoon granulated sugar.
While crust is baking, prepare the cheesecake layer. In a medium size bowl, combine softened cream cheese, with vanilla extract, 1/4 C granulated sugar and egg. Mix until well combined and creamy. Fold in dark chocolate chunks.
Prepare streusel layer. Combine dry ingredients with butter and use a fork and pastry cutter to combine the butter into the flour, oats and brown sugar.
When crust is finished baking, poor cheesecake layer onto of warm crust, spread evenly. Sprinkle with raspberry. Pour streusel layer on top of cheesecake layer.
Return cheesecake bars to the oven and bake at 350° for another 25-30 minutes until the center is firm.
Once removed from the oven, prepare ganache by microwaving dark chocolate chips and heavy cream in 30 second increments until chocolate is melted. Stir until smooth and drizzle over bars.
Allow bars to cool for at least an hour. Transfer to the refrigerator and chill for at least two hours. I chilled mine overnight.