Easier than making a whole cheesecake, these Raspberry Cheesecake Bars are melt-in-your-mouth raspberry crumb bars with a rich and creamy cheesecake layer. Baked in an 8×8 square pan, they have a buttery cookie crust and a crumble topping.


Raspberry Cheesecake Bars on a cutting board with berries

With summer just around the corner, it’s time to start thinking about all the fresh summer berries that’ll be in season.

And if you’re anything like me, you walk around the farmer’s market snatching up all the pints of berries including raspberries. Then you go home and wonder, what should I make?!

Enter these Raspberry Cheesecake Bars. They’re raspberry crumb bars with a melt-in-your-mouth dough base, a rich and creamy cheesecake layer, and a buttery crumb topping.

They’re similar to my peach cheesecake bars but with a tart and juicy raspberry filling (which is similar to making homemade cherry pie filling).

I find these raspberry cream cheese bars are always welcomed any time I’m invited to a picnic or potluck.

As much as I love my 6 inch cheesecake recipe, sometimes it isn’t ideal to share at a party.

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, raspberry cheesecake bars are small enough to squeeze onto an already-overflowing plate.

One of my tricks to making my raspberry cream cheese bars a little easier to make is the buttery cookie base and the crumb topping are made from the same dough.

That means you make the dough only once then reserve some for the top. That way the work is already done!


Raspberry Cream Cheese Bars with berries on a cutting board

Ingredients For Raspberry Cheesecake Bars

To make these easy raspberry bars, you’ll need the following ingredients:

  • Water: Makes the syrup for the pie filling
  • Lemon zest and juice: Adds brightness to each layer
  • Sugar: Sweetens each layer
  • Cornstarch: Thickens the fruit filling
  • Raspberries: Can’t have raspberry bars without the raspberry! Fresh is preferred but you can use frozen berries after thawing and discarding excess liquid
  • Flour: Binds the dough together
  • Baking powder: Used for leavening in the dough
  • Salt: Flavors the dough
  • Butter: Gives the dough a melt-in-your-mouth texture and flavor
  • Eggs: Used to bind the dough as well as make a rich cheesecake layer
  • Cream cheese: Use blocks of full-fat cream cheese for best results. Using low fat or fat free will cause the cheesecake layer to be too watery
  • Vanilla: Enhances the flavors of all the layers

Can you substitute raspberry jam for the filling?

I know the prep work and ingredient list may seem like a lot. If you need a little help, you can use raspberry jam without pectin instead of making raspberry pie filling, similar to making raspberry jam bars.


Raspberry Crumb Bars With Cream Cheese

How To Make Raspberry Cheesecake Bars

Here’s how to make your raspberry cream cheese bars:

  1. Cook the raspberry filling until it thickens then cool.
  2. Whisk together sugar, flour, lemon zest, baking powder, and zest.
  3. Cut in butter and egg using a pastry blender until a dough forms then reserve some for the crumb topping.
  4. Pat dough into the bottom of your 8×8 pan.
  5. Beat together cream cheese and sugar until smooth.
  6. Add egg, lemon juice, and vanilla.
  7. Transfer to the pan then top with raspberry filling and crumb topping.
  8. Bake at 375F for 35-40 minutes or until golden brown and edges pull away from the pan sides.

Refrigerate leftover cheesecake bars in an airtight container for up to 5 days.

Can you make raspberry cheesecake bars ahead of time?

Yes! Because your raspberry crumb bars have multiple layers, you can make them up to 2 days ahead of time.

You can also make the raspberry filling up to 2 days before then refrigerate until ready to use.

Bring to room temperature before using because cold filling will increase the baking time, resulting in overbaking your bars.


Raspberry Cream Cheese Squares arranged on cutting board

More Raspberry Dessert Recipes

If you enjoyed your raspberry cream cheese squares, check out these other dessert recipes using raspberries:

Raspberry Cheesecake Bars on a cutting board with berries

Raspberry Cheesecake Bars

Yield: 12 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Easier than making a whole cheesecake, these Raspberry Cheesecake Bars are melt-in-your-mouth raspberry crumb bars with a rich and creamy cheesecake layer. Baked in an 8×8 square pan, they have a buttery cookie crust and a crumble topping.

Ingredients

Raspberry Filling*

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 12 ounces (roughly 3 + 1/2 cups) fresh raspberries
  • 1/4 teaspoon vanilla extract

Dough Base

  • 1 + 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon table salt
  • 1/2 cup (4 ounces or 8 tablespoons) cold unsalted butter, cut into 8 tablespoons
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Cheesecake

  • 8 ounces (1 block) full-fat cream cheese, room temperature and not cold to the touch (do not sub low fat or fat free)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375F. Line an 8x8 pan with parchment paper.
  2. Make the raspberry filling: In a large saucepan, whisk together water, sugar, cornstarch, and lemon juice. Bring to a boil over medium heat, stirring often. Cook until thickened, about 1-2 minutes.
  3. Remove from the heat and stir in raspberries and vanilla. Cool while finish making the bars.
  4. Make the base: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
  5. With a pastry cutter, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly but should stick together when pressed.
  6. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan. Set aside.
  7. Make the cheesecake: In a large mixing bowl on medium-high speed (with paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 1 minute.
  8. Scrape down the bowl then beat in the egg, lemon juice, and vanilla.
  9. Spread cheesecake layer over the base layer. Top with the cooled raspberry filling then top with the reserved 1/2 cup of topping, scattering it over the top like a streusel.
  10. Bake 35-40 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.

    Refrigerate leftovers in an airtight container for up to 5 days.

Notes

Recommended Products

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First published June 20, 2014