Raspberry Swirl Cheesecake Bites

5 from 1 vote

I decided to change the standard graham cracker crust to a dark chocolate Oreo crust. I just love dark chocolate and raspberries together!

Prep Time1

Total Bake Time40

Chill2

Total Time2 1 40

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: bites

Calories: 274kcal

Wash and drain the raspberries and set them aside. Zest and juice a lemon into different bowls and set them aside.
Grab a 2qt saucepan and add the raspberries, lemon zest, and sugar. Turn the burner on to medium-high heat and bring to a boil. Stir to dissolve the sugar, and then turn the heat to medium. You want a low boil while you break up the raspberries using the back of a wooden spoon. This takes about 10 minutes.
Mix the lemon juice and cornstarch in a small bowl and add it to the pan. Continue on a medium heat for another 5-7 minutes. It will not be as thick as preserves, but that is OK; you need it a little thinner so you can do the swirls. Take the pan off the heat and let it cool for 10 minutes.
Pour the jam into a glass container and let it sit for 30 minutes before placing a lid that seals onto the jar. Refrigerate overnight for best results.

Line an 8X8 baking dish with tin foil. Make sure that the tinfoil hangs over 2 opposite sides so you will have handles to pull the cheesecake out of the pan when it is ready.
Heat the butter so that it is melted. Set it aside so it can cool down. Add 18 icing and all dark chocolate Oreo cookies to a food processor and pulse until it is crumbs. Add the Oreo crumbs to a bowl, sprinkle the sugar on top, and then add the melted butter. Mix until the butter has saturated the Oreos.
Pour the Oreos onto the tin foil and evenly press down to cover the whole bottom of the baking dish. I have a metal measuring cup with a flat bottom and use this to press the Oreos together and form the crust. Set the baking dish aside.

Preheat oven to 325°F(165°C or 170°C) Zest and juice the lemon and set both dishes aside. Mix the cream cheese and sugar until the sugar is incorporated (about 2 minutes on medium speed) in a stand or hand-held mixer. Add one egg at a time. Then add the condensed milk, lemon juice, lemon zest, and vanilla extract blending thoroughly. The mixture will be on the thin side but will thicken while baking. Pour the mixture over the crust and shake it a little to let any air bubbles come to the top.
Take the jam out of the refrigerator and lightly add drops of the jam all around the top of the cheesecake using an iced tea spoon. Use about half the jar. Now take a butter knife and run it gently through the drops of jam. Don't lift the knife out; you might want to think of it as skating around the top of the cheesecake. The jam drops some, so now you want to do the same thing again with the rest of the jar of jam.
Bake at 325°F(165°C or 170°C) for 40 minutes. To test for doneness, jiggle the pan gently. It should only jiggle a little. Pull the pan out of the oven and sit it on a cooling rack. Let it cool for about half an hour, then cover loosely and refrigerate overnight.
Grab the tinfoil edges to lift the whole thing out of the pan. The tinfoil comes off easily. I lift one side up a little and pull the tinfoil away from the bottom crust. Cut the cheesecake bites into whatever size squares you like. I did 16 squares. Serve with whip cream and raspberries on the side.