Raspberry Cheesecake Bars

5 from 2 votes

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If you’re a fan of creamy cheesecake and the irresistible sweetness of raspberries, then Raspberry Cheesecake Bars are the perfect treat for you. These delightful bars combine a buttery crust, a tangy raspberry layer, and a smooth cream cheese filling to create a heavenly dessert that will leave you craving for more.

These delectable treats are the perfect blend of sweetness and richness, making them a go-to dessert for any occasion. Whether you’re hosting a dinner party, preparing a dessert for a potluck, or simply treating yourself to a well-deserved dessert, they are guaranteed to impress. Plus, they’re easily transportable, making them a popular choice for picnics or gatherings where you want to share a slice of pure deliciousness with friends and loved ones.

white plate raspberry cheesecake bars
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Raspberry Cheesecake Bars

Raspberry Cheesecake Bars may sound fancy, but they are surprisingly easy to make. Even if you’re not an experienced baker, you can still whip up a batch with confidence.

The star of the show is the luscious raspberry cheesecake filling. It’s a velvety mixture of cream cheese, sugar, and eggs, swirled with vibrant, tart raspberry jam. The sweetness of the cream cheese mingles harmoniously with the bright, tangy flavors of the raspberries, creating a mouthwatering symphony of tastes.

top view of the pan of raspberry cheesecake bars with the raspberry sauce


  • Butter 
  • Brown sugar
  • Flour
  • Oats
  • Red raspberry jam
  • Lemon juice
  • Cream cheese 
  • Sugar
  • Eggs

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

  1. Begin making the crust by beating butter, brown sugar, flour, oats, and salt until well combined. Press the mixture into the bottom of the greased baking dish and bake for 20 minutes until light brown.
  2. Now it is time to mix raspberry jam and lemon juice together, then spread it over the hot crust.
  3. Make the filling by beating cream cheese, sugar, flour, and eggs until smooth. Then spread the mixture over the raspberry layer.
  4. Bake for 25 to 30 minutes until the filling is set in the center.
  5. Let it cool to room temperature before serving or refrigerate for a few hours to serve chilled.
wooden board with raspberry cheesecake bars

Frequently Asked Questions

Can I use a different fruit instead of raspberries?

While raspberries add a delightful tartness, you can get creative and use other fruits such as strawberries, blueberries, or even a mix of your favorites. Customize the bars to suit your taste buds!

Can I make raspberry cheesecake bars ahead of time?

One of the fantastic things about these bars is that they can be prepared in advance. After cooling and cutting them into squares, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3-4 days, allowing you to enjoy a sweet treat whenever you desire.

Can I freeze raspberry cheesecake bars?

Yes, you can freeze them! Once cooled and cut into squares, place the bars in a freezer-safe container or zip-top bags. They can be stored in the freezer for up to 2 months. When you’re ready to indulge, simply thaw them in the refrigerator overnight.

What can I substitute for lemon juice?

In a pinch, if you don’t have the lemon juice to add to the jam, you can add water instead to make it easier to spread. The lemon juice adds a nice brightness to the jam, but you can get away without it.

top view of the pan of raspberry cheesecake bars

More Recipes

If you’ve tried this Raspberry Cheesecake Bars recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

white plate with a stack of raspberry cheesecake bars
5 from 2 votes

Raspberry Cheesecake Bars

Raspberry Cheesecake Bars combine a buttery crust, a tangy raspberry layer, and a smooth cream cheese filling to create a heavenly dessert that will leave you craving for more.
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 24


For the Crust:

  • ¾ cup butter, at room temperature
  • ½ cup brown sugar
  • 1 ¼ cups all-purpose flour
  • 1 cup uncooked oats
  • ¼ teaspoon salt

For the Filling:

  • 1 cup red raspberry jam
  • 1 tablespoon lemon juice
  • 16 ounces cream cheese, at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs, large


  • Preheat the oven to 350 degrees F.
  • Grease a 9×13-inch baking dish well, and set aside.
  • To make the crust, in a medium mixing bowl, combine the butter and brown sugar, and beat well until light and fluffy, about 3 minutes. You can use a stand mixer or a hand mixer for this; both work great.
  • Add the flour, oats, and salt. Mix until well combined.
  • Place the crust in the bottom of the prepared baking dish, and press it evenly into the bottom of the pan.
  • Bake the crust for 20 minutes, or until light brown.
  • Mix the raspberry jam and the lemon juice together in a small bowl.
  • When the crust comes out of the oven, spread the jam mixture carefully over the hot crust.
  • To make the filling, combine the cream cheese, sugar, and flour in a large bowl, and beat on low speed until well blended.
  • Add the eggs, and beat for another minute.
  • Beat until smooth, scraping down the sides of the bowl as needed.
  • Spread the cream cheese mixture over the raspberry layer.
  • Bake for 25 to 30 minutes, or until set in the center.
  • Remove the pan, and let it cool to room temperature before cutting and serving.
  • You can also refrigerate the pan and serve cold (I prefer them cold). It’ll take about 4 hours in the fridge for them to get cold.


  • You can use quick-cooking/instant oats, or you can use old fashioned oats. Old fashioned will be chewier, and quick cooking will make a more uniform crust. I like the quick cooking oats best for this recipe, but both work great.
  • The “center is set” for this recipe means that it should not be sloshy or even overly giggly; it’ll be the same consistency as the outer edge of the bars.
    You can make this a raspberry lemon cheesecake by adding the juice and zest of one lemon to the filling when you add the eggs.
  • Raspberry preserves and raspberry jam are the same in my opinion, so use what you can find. Both seedless and seeded jams are also fine for this recipe; you can use what you have or prefer.
  • You can sub blackberry jam for the raspberry jam if you like, too.
  • In a pinch, if you don’t have the lemon juice to add to the jam, you can add water instead to make it easier to spread. The lemon juice adds a nice brightness to the jam, but you can get away without it.
  • You can line the baking pan with foil or parchment paper, letting the paper/foil overhang the two ends of the pan by at least 2 inches. Then give the parchment paper/foil a spray of cooking spray, and proceed with the recipe. Once the bars are cool, you can lift the bars out of the pan and cut to serve. This is a great tip if you are taking them to a party and would like to serve them outside of the pan.


Serving: 1 of 24 bars, Calories: 242kcal, Carbohydrates: 29g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 141mg, Potassium: 69mg, Fiber: 1g, Sugar: 18g, Vitamin A: 451IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
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Making Raspberry Cheesecake Bars is a breeze! Just follow the steps, and you’ll have a scrumptious dessert to enjoy in no time.

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