Raspberry Cheesecake Bars
Celebrate the joys of life with Raspberry Cheesecake Bars with a crumb topping and enjoy a moment of sweet indulgence with the people you love.
Life is about celebration. Whether it’s a holiday, a birthday, a great achievement, a new addition to the family, or just simply a friendly gathering, there is almost always something sweet to eat.
If it’s me celebrating my own moment, I’ll make these mini Raspberry Almond Crisps.
If I’m invited to a big celebration, I’ll bring something special because baking is my way of sharing joy.
Of course it depends on the people attending – if they don’t have a sweet tooth, I’ll make something savory – but 98 percent of the time, I’m making something sweet.
And as some of you already know, cheesecake is the one dessert I make
too much a lot.
Today I’m bringing you Raspberry Cheesecake Bars with a crumb topping. Not only do they spotlight one of nature’s best fruits, you can enjoy a moment of sweet indulgence at the end of a busy day.
Most of the time, I’m transporting desserts outside of my kitchen to share, usually to work or a friend’s house.
Although I’ve made whole cheesecakes to share, I’ve learned from experience that take along treats are much easier to serve at celebrations, especially if the food is served on a table buffet style.
Not only do you not have to cut your own slice, cheesecake crumb bars are small enough to squeeze on an already-overflowing plate.
So let’s break down what a raspberry cheesecake crumb bar is.
The bottom layer is similar to a pastry dough because you cut in cold butter using a pastry cutter. What’s nice is you reserve some of the dough for the topping, so the work is already done.
The next layer is the creamy cheesecake layer. Make sure you have as little lumps as possible before adding.
On top of that is raspberry pie filling that you make on the stove in 5 minutes.
Finally the reserved bottom layer is crumbled on top.
Raspberry Cheesecake Crumb Bars
Celebrate the joys of life with Raspberry Cheesecake Crumb Bars and enjoy a moment of sweet indulgence with the people you love.
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 12 ounces (roughly 3 1/2 cups) Driscoll's Raspberries
- 1/2 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) cold butter, cut into 12 tablespoons
- 1 egg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Preheat the oven to 375F. Line an 8x8 pan with parchment paper.
- Make the raspberry filling: In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly, about 2-3 minutes. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and gently stir in the raspberries. Cool while making the base and cheesecake.
- Make the base: In a large bowl, whisk together the sugar, flour, lemon zest, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
- Make the cheesecake: In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg, vanilla, and lemon juice. Pour over the base layer. Top with the raspberry filling then top with the reserved 1/2 cup of topping.
- Bake 38-40 minutes or until the top is golden brown, the edges pull away from the pan sides,and the center slightly wiggles when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers in an airtight container for up to one week.
Want more? I’m sure you’re going to love these recipes too:
Raspberry Cream Cheese Frosting
Peach Cheesecake Crumb Bars
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Carla, these bars look fabulous! I want to eat them all. Pinned.
My cheesecake queen! You did it again and of course I love this recipe.
Love thees bars!
I went back and looked at your recipe for peach crumb bars but you did not give a recipe for peach sauce. Would it be similar to the raspberry sauce recipe? I do not like canned sauce.This cookie recipe is another winner. Thanks.
On the peach bars recipe, I do have a link next to the pie filling to make your own (if you click on the word “homemade” it should take you to my peach pie filling from scratch). To answer your question, yes this raspberry filling is made the same way as the peaches.
White Chocolate Raspberry Cheesecake!!!
Oh my! Raspberries are my favourite fruit. This looks absolutely and utterly divine!
Pity I can’t enter the giveaway though, I’m not in the US – boo hoo!
Aw boo! Wish I could send you raspberry bars to make up for it.
I’m munching on dry toast as I read this post and I have a sad tear in my eye because I’m not eating half a dozen of these gorgeous cheesecake bars! Carla, you are truly the cheesecake queen! I love the crumb topping and yes, the health benefits of the raspberries definitely negate any calories in the cream cheese ;) Happy Friday, my friend!
Crumbs and cheesecake! Be still my heart. This is fantastic!
these look delicious!
My heart is going pitter pat… your bars look beautiful and sound delicious!
LOOKS so yummy! I would love to make some raspberry oat bars!
This was definitely a great combination.. raspberries and cream cheese filling sounds really good :)
I just picked up raspberries at the store this morning…I may have to make these later today! :)
Yummy bars..thanks for sharing
These look really yummy
I would love to make raspberry thumbprint cookies
Warm crumble with vanilla ice cream.
I would make a dark chocolate cake, with raspberry curd between the layers, glazed with chocolate ganache, and topped with fresh raspberries.