Fody's Pomegranate + Raspberry Swirl Cheesecake Bars


Prep Time: 30 minutes

Cooking Time: 50 minutes

Makes 9 servings

Description of Fody's Pomegranate + Raspberry Swirl Cheesecake Bars

A delicious twist on a festive flavor combo, these Pomegranate Raspberry Swirl low-FODMAP Cheesecake Bars boast rich flavors that are a little bit sweet + a little bit tart. The subtle hints of fresh orange + cinnamon make this the perfect holiday dessert your friends and family will love, but these classic flavors are sure to be a hit during any season.

Fody's Pomegranate + Raspberry Swirl Cheesecake Bars Ingredients:

  • 1 cup almond flour
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 6 tbsp butter, melted
  • 1 cup cream cheese
  • ⅔ cup unrefined cane sugar
  • 2 eggs
  • ¼ cup orange juice, freshly squeezed from oranges
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • ½ cup raspberries
  • ¼ cup pomegranate seeds
  • ¼ cup unrefined cane sugar
  • 3 tsp fresh orange zest
  • ¼ cup water

        Directions for Fody's Pomegranate + Raspberry Swirl Cheesecake Bars

        Pre-heat oven to 300F and line an 8x8 baking pan with parchment paper.

        In a large saucepan over medium heat, add raspberries, pomegranate seeds, sugar, orange zest + water. Bring mixture to a boil and stir frequently, about 7 minutes. The sugar will begin to dissolve + the raspberries will have become syrupy, resulting in the mixture beginning to thicken. Once the mixture begins to thicken, remove from heat and allow to cool to room temperature.

        Once sauce is cooled, add to a blender + pulse until smooth. The sauce should be thick.

        In a food processor, combine almond flour, cinnamon and nutmeg. Pulse until mixture is fine.

        Add melted butter to the food processor bowl, continuing to mix gently until mixture is wet. Pour into the baking dish, pressing down evenly + gently until the bottom of the pan is covered in the crust.

        Pre-bake the crust for 10 minutes while you prepare the filling.

        Using an electric hand mixer, beat the cream cheese until smooth. Add in eggs and continue to beat. Then add sugar, vanilla, orange juice and zest, continuing to beat until the mixture is thickened.

        Pour filling into the baking dish and use a silicone spatula to evenly smooth out the cheesecake bars.

        Next, using a spoon drop 4-6 teaspoon sized dollops of the pomegranate raspberry sauce on top of the filling + using a butter knife or handle of your spoon, swirl the dollops into the filling.

        Bake for an additional 45 minutes or until the edges begin to become golden brown and the center is firm.

        Allow cheesecake bars to cool at room temperature about 10 minutes, then place in the fridge for 2 hours to completely set. Slice and enjoy!

        About the Chef


        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!