Raspberry Topped Fudgy Cheesecake

Raspberry Topped Fudgy Cheesecake

Bursting with berry flavor, this dessert is sure to please!

Prep Time



Total Time






box Betty Crocker® SuperMoist® chocolate fudge cake mix
cup butter or margarine, softened
packages (8 oz each) cream cheese, softened
container (6 oz) Yoplait® Original 99% Fat Free red raspberry yogurt
container Betty Crocker® Rich & Creamy chocolate frosting
1 1/2
cups raspberry pie filling
  1. Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
  2. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
  3. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
  4. Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.
Makes 24 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cheesecakes are baked at low temperatures to prevent excess shrinkage. They are easier to cut if you use a wet knife, cleaning it after each cut.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 280
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 8g,
    • Trans Fat 1 1/2g),
  • Cholesterol 60mg;
  • Sodium 310mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 23g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.