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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!
If you are like me and love cheesecake, try some of my other variations of this perfectly sweet dessert. Some of my favorites are the No Bake Key Lime Cheesecake, Skinny Mini Cheesecake, Death by Chocolate Cheesecake, and the Mint Oreo Cheesecake.
Raspberry Cheesecake Bars
A friend gave me this recipe and I knew that I would love it because it had cream cheese in it! I love anything that has to do with cream cheese. And, of course, everyone in my family loves dessert! So, a combo of cream cheese and dessert? Yes please! They were really amazing crumble bars and took dessert to a whole new level! They are so rich that they just hit the spot. I always cut mine into smaller squares so that when I eat more than one I don’t have the guilt!
Everyone that I served these to last night LOVED them. They went back for seconds and thirds. This is definitely the huge hit recipe you have been looking for! They also made a great breakfast for my hubby this morning with the raspberry jam and granola type taste. You seriously can’t go wrong with these!
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:
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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.
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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.
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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.
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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
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!
Equipment
- Mixing bowls
- 9 x 13 Cake Pan
- Knife
Ingredients
- 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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Hey girl! Thank you so much for stopping by my blog! You don’t know how happy that made me. We just barely decided to branch out with it today, so thank you so much for following! Not only that, but I’m glad I did, so I could find your fantastic blog. It’s adorable! I love it already. These cheesecake bars look FANTASTIC! I’m pinning them for sure. Anyway, thanks again and I hope to see ya around! 🙂