Name: Raspberry Cream Cheese Bars
Prep time: 20 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 1/3 cup granulated sugar (for filling); 1 large egg; 1 teaspoon vanilla extract; 1/4 cup raspberry jam or puree; Optional: powdered sugar for dusting

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Raspberry Cream Cheese Bars combine a buttery crust, creamy cheesecake filling, and sweet-tart raspberry swirl. These elegant bars are easy to slice, serve, and enjoy for any occasion.

Why You’ll Love This Recipe

This dessert is the perfect blend of creamy and fruity with a shortbread-style base and a ribbon of raspberry swirled through the cheesecake layer. Easy to transport and serve, they’re ideal for potlucks, holidays, or afternoon tea.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsalted butter
Cream cheese
Eggs
Vanilla extract
Raspberry jam or puree
Powdered sugar (optional for topping)

directions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
Mix flour, sugar, and butter to form a crumbly dough. Press into the pan and bake 12–15 minutes.
Beat cream cheese, sugar, eggs, and vanilla until smooth.
Spread cream cheese mixture over the baked crust.
Drop spoonfuls of raspberry jam on top and swirl with a knife.
Bake for 30–35 minutes or until set. Cool completely, then chill before slicing.
Dust with powdered sugar before serving, if desired.

Servings and timing

Servings: 9 to 12 bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours

Variations

Use blueberry or mixed berry jam.
Add lemon zest to the cheesecake layer.
Top with fresh raspberries or sliced almonds.
Swap shortbread base for graham cracker crust.

storage/reheating

Refrigerate in an airtight container for up to 5 days.
Serve chilled. Do not reheat.
Freeze for up to 1 month; thaw overnight in the fridge.

FAQs

Can I use fresh raspberries?

Yes, mash and sweeten them slightly for swirling.

Can I make this with low-fat cream cheese?

Yes, though the texture will be slightly less rich.

How do I get clean slices?

Use a hot, sharp knife and wipe between cuts.

Can I make these ahead of time?

Yes, they’re perfect for making a day in advance.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust bake time.

Do they need to be refrigerated?

Yes, store in the fridge due to the cream cheese layer.

Can I skip the crust and use store-bought?

Yes, pre-made crusts can work in a pinch.

What can I use instead of raspberry jam?

Any thick fruit preserve or lemon curd.

Are these gluten-free?

Use gluten-free flour in the crust for a GF version.

Can I freeze them?

Yes, freeze in a single layer, then stack with parchment.

Conclusion

Raspberry Cream Cheese Bars are creamy, fruity, and beautifully layered. With a buttery base and vibrant raspberry swirl, they’re a visually stunning and delicious dessert that’s perfect for any celebration or casual indulgence.

Raspberry Cream Cheese Bars

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Raspberry Cream Cheese Bars feature a buttery crust, creamy cheesecake filling, and a vibrant raspberry swirl. They’re elegant, easy to serve, and perfect for gatherings, tea time, or a sweet treat anytime.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 3 hours
Yield: 9 to 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a medium bowl, mix flour, 1/4 cup sugar, and softened butter until a crumbly dough forms.
Press dough evenly into the bottom of the pan. Bake for 12–15 minutes until lightly golden. Let cool slightly.
In a separate bowl, beat cream cheese, 1/3 cup sugar, egg, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the baked crust.
Drop spoonfuls of raspberry jam over the top and swirl gently with a knife.
Bake for 30–35 minutes, until the filling is set and slightly golden around the edges.
Cool completely, then chill in the refrigerator for at least 2 hours.
Slice into bars and dust with powdered sugar before serving, if desired.