Delicious Raspberry Cheesecake Bars

Raspberry Cheesecake Bars

Dessert Bar Ingredients:

Don’t let this list of ingredients scare you! This is the best raspberry cheesecake bars you will ever make!

• Butter or margarine softened: Use unsalted butter since salt is added into the crust ingredients.
• Packed brown sugar: Pressing down the brown sugar removes air pockets and allows for consistent measurement and the perfect amount of sweetness.
• Quick-cooking oats: Rolled oats that have been more coarsely chopped and partially cooked.
• All-purpose flour: Builds the structure of the crust.
• Baking soda: Used to make the crust rise.
• Salt: Helps enhance and balance the other sweet flavors.
• Cream cheese softened: Used in the Cheesecake filling for that smooth consistency and flavor.
• Sugar: Because it is dessert!
• Eggs: Used as a thickening agent in the filling.
• Vanilla extract: Adds buttery smooth flavor to the filling.
• Red raspberry preserves: Large fruit pieces cooked in sugar that freshen up the bars.
• Chopped slivered almonds: Add a warm, nutty taste to the crust and crumble.

How to Make Raspberry Cheesecake Bars:

1. Mix crust: In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well.

2. Cook the crust: Press three-fourths of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.

3. Make the filling: Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
4. Bake: Place in oven for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Tips for Making The Best Bars:

• Line the pan with parchment paper or foil that slightly overhangs the sides of the pan to make removing the bars easier.
• Allow the bars to cool completely then chill in the refrigerator before slicing.
• To slice lift the bars out in one piece using the parchment paper or foil then slice with a sharp knife.
• To keep your slices clean, fill a glass with warm water and dip your blade in it before your first cut.  Then, wipe your knife clean between each cut.  It is a bit of extra work but worth it if you want great presentation.
• To Store: These raspberry cheesecake bars keep well in a closed container in the fridge for 3 – 4 days.

More Dessert Bars to Try:

• Berry Swirl Cheesecake Bars
• Perfect Lemon Bars
• No Bake Butterscotch Bars
• Snickerdoodle Bars
• The Best Peanut Butter Bars

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Raspberry Cheesecake Bars

By: Alyssa Rivers

Raspberry Cheesecake Bars have a smooth, creamy filling balanced out perfectly with the buttery crust and crumbly topping.  The fresh sweetness from the raspberry gives these bars a pop of vibrant flavor.  And, the best part is these are super easy to make!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 Slices

Equipment

• Mixing bowls
• 9 x 13 Cake Pan
• Knife

Ingredients 

1x2x3x

• ▢ 3/4 cup butter or margarine softened
• ▢ 1 cup packed brown sugar
• ▢ 1 1/2 cups quick-cooking oats
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 11 ounces cream cheese softened
• ▢ 1/2 cup sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 18 ounces red raspberry preserves
• ▢ 1/3 cup chopped slivered almonds

Instructions 

• In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well.
• Press three-fourths of the mixture into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.
• Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
• Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Video

Notes

Updated on

Original Post on July 20, 2012

Nutrition

Calories: 398kcalCarbohydrates: 46gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 86mgSodium: 343mgPotassium: 126mgFiber: 1gSugar: 27gVitamin A: 743IUCalcium: 55mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!