I should really call these Raspberry Cheesecake Bars with Copious Amounts of Fresh Raspberries Not to Mention a Shortbread Crust. (That’s not too long is it??) These bars are so rich and creamy and I would say you can only have one, but I’m pretty sure I ate half the pan while shooting, so…

stack of raspberry cheesecake bars

Are you a white pants person? Like, check yes or no, do you own white pants right now:

   yes
   no

I just feel like it kinda says something about you (something like, “I’m female” or maybe “I’m self confident” or even just “I’m extra tan.”) I’m firmly in the no-white-pants category. “It’s too impractical!” I can hear my mother saying. “What if you sat in something??”

raspberry swirl cheesecake bar

But Stitch Fix sent me white pants. I use Stitch Fix because I finally decided to outsource my fashion choices. I’m always making poor ones, so why not get a stylist to do it?

BECAUSE THEY SEND YOU WHITE PANTS, THAT’S WHY. They came in the box and my first thought was NO. But then I convinced myself to have an open mind. Live a little! Try something new! It’s so trendy and all your friends will think you’re cool! (Looking back, this is not true, probably most of my friends would think, “Karen, it looks like you sat in something.”)

how to make raspberry cheesecake bars

They came on a Saturday and we had friends over that evening for dinner. I wore them, tags still on, to get my friend’s opinion on whether or not I should keep them. And she said they were cute and it was a definite yes. Then I sat in guacamole.

I’M NOT KIDDING.

Literally 30 minutes in my foray in the realm of white pants, and I end up with a bright green stain. I hadn’t even taken the tags off yet. Everyone called me Guacamole Pants for the rest of the night, and I can’t even blame them.

how to make chilled raspberry cheesecake bars

I highly recommend changing into something less white when you eat these Raspberry Cheesecake Bars. That berry juice is NOT washing out.

These bars are the perfect dessert for when you want cheesecake but don’t want to wait a day and a half to eat it. Regular cheesecake takes forever to cool! I started making these bars at about 10am and was eating them by 1:30pm. Which, for cheesecake, is pretty impressive, considering you have to bake the crust, then bake the filling, then chill in the fridge. Or you can chill in the freezer, if you are ridiculously impatient like I am. (Rather, if you have to shoot them by 2pm in order to get the natural light you need for photographing.)

how to make shortbread crust

how to make cheesecake bars

There is a pretty high crust-to-cheesecake ratio on these bars. I always wish there was more crust when I’m eating cheesecake, so this was great for me, but if you prefer a taller cheesecake bar, just double the cheesecake filling ingredients (I don’t think you need to double the raspberry mixture, although you could.)

how to slice cheesecake bars

This would be great to make with the fresh raspberries that will be in stores soon! Or use frozen berries. Sometimes they taste even better than fresh ones because they are frozen immediately after being picked. That’s what I did!

P.S. The guacamole washed out of the pants just fine with spray and wash. Now they will make a great addition to the museum section of my closet, unless you all pinky-swear to me to be the one to tell me next time I sit in guacamole.

P.P.S. immediately after publishing this, I saw ads on my blog featuring a dude wearing white pants. No joke. Big Brother KNOWS, GUYS.

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Raspberry Swirl Cheesecake Bars

4.82 from 11 votes
Prep: 20 mins
Cook: 45 mins
Chill Time: 2 hrs
Total: 3 hrs 5 mins
Servings: 12
I should really call these Raspberry Cheesecake Bars with Copious Amounts of Fresh Raspberries Not to Mention a Shortbread Crust. (That's not too long is it??) These bars are so rich and creamy and I would say you can only have one, but I'm pretty sure I ate half the pan while shooting sooo...

Ingredients

For the raspberry swirl

  • 1 & 1/2 (6-oz) cups raspberries, fresh or frozen
  • 1/4 cup water
  • 1/4 cup white sugar

For the crust

  • 1/2 cup salted butter, softened (1 stick)
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 & 1/4 cups all purpose flour

For the cheesecake

  • 1 (8-oz) package cream cheese, softened
  • 1/2 cup white sugar
  • 1 egg
  • 3/4 teaspoon almond extract

Instructions

  • Preheat the oven to 350 degrees F. Prepare an 8x8 or 9x9 inch pan with parchment paper or aluminum foil sprayed with nonstick spray. (Or just spray the pan)
  • Make the raspberry swirl: In a small saucepan, combine 6 ounces raspberries, 1/4 cup water and 1/4 cup sugar. Bring to a boil over high heat, and boil for 3 minutes, stirring. Reduce the heat to medium and then cook, stirring occasionally, for another 5-8 minutes, until mixture is thick. (It will continue to thicken as it cools) Set aside to cool completely. I put mine in the fridge.
  • Make the crust: In a large bowl or stand mixer, beat the 1/2 cup butter and 1/2 cup sugar until light and fluffy, stopping to scrape the bottom and sides.
  • Add the salt and flour and combine. It should look like coarse crumbs. It won't come together in a ball, but if you squeeze a bit in your hand it should stick together.
  • Pour the mixture into the prepared pan and press down. I like to use the bottom of a glass for this step. Bake at 350 for 16-18 minutes, until the edges are just starting to turn golden. Remove and set aside.
  •  Meanwhile, make the cheesecake filling. Beat the cream cheese until smooth, scraping the sides and bottom. Add 1/2 cup sugar and beat. Add the egg and almond extract, and beat well.
  • When the crust has had a few minutes to cool, pour the cheesecake mixture in and spread to the sides.
  • Dollop the raspberry mixture on top of the cheesecake. Make sure to leave some white parts visible so that you have a chance to swirl.
  • Use a knife to make swirls back and forth across the pan.
  • Bake at 350 for 25-30 minutes, until the edges are just barely starting to turn golden (just a little bit!!)
  • If you have time, turn the oven off and leave the door open for a half hour. This will help your cheesecake not to crack. (Rapid changes in temperature are a part of that.)
  • Cover and refrigerate until completely chilled, about 2 hours in the fridge, or one hour in the freezer.
  • Use a sharp knife dipped in hot water to slice the cheesecake (if you want clean lines). I use a washcloth to wipe off the knife in between slices.

Notes

If you prefer a taller cheesecake layer, double the cheesecake filling ingredients (cream cheese, sugar, egg, extract) and leave everything else the same. Bake the crust the same amount, but increase the bake time for the cheesecake to about 50 minutes. 

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 183mg | Potassium: 70mg | Fiber: 1g | Sugar: 22g | Vitamin A: 515IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 274
Keyword: bars, cheesecake, raspberry
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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More raspberry cheesecake creations from blog friends!

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Comments

  1. I just started a raspberry patch last fall and am harvesting now. This was the first recipe I used to make anything with my raspberries and I wasn’t disappointed. The bars turned out wonderful. I put a note on my recipe to push the crust up the sides about an inch as I didn’t understand that from the recipe but later saw it was that way in the photos. Yummy Yummy.

    1. I’m so impressed with your raspberry-growing Jean! That’s awesome. I’m so glad you like the recipe, thanks for coming back to comment!

  2. I just made this and it was delicious! The bottom was a little hard, maybe I will try cooking the crust less next time? I also am wondering if you think it would work with blackberries!

    1. Hi Haley! Yes, bake the crust a tad less next time, and it would totally work with blackberries! Great idea!

  3. Superb!! One of the best raspberry desserts ever. Rich and sweet and perfect to use those fresh raspberries when you have extras because it doesn’t use a whole lot. Will definitely make again.

    1. Hooray, I’m so glad you loved the recipe Beverly! It’s so nice to have a great dessert to showcase some gorgeous fresh raspberries! Thanks so much for commenting!

  4. These are delicious!! I have been searching for an easy recipe to use my own raspberries in and this was a perfect fit. I made them a few days ago.
    All my family and friends love them.
    Thanks!

    1. I love these cheesecake bars but I feel like I would love them 10x more if I were making them with my own home grown raspberries! That is awesome Marina! You must have a green thumb. I’m so glad you like the recipe! Thanks for sharing your review!

  5. Hi!

    I just made these, they’re in the oven now!

    The Raspberry sauce was extremely seedy. Is the sauce supposed to be strained or did I just find a seedy bunch of berries?

    Either way, I did strain the seeds out, but just wondering if that was necessary and or reccomended.

    Thanks!
    Carrie

    1. Carrie I had the same question myself when I made them the first time, and figured since the recipe didn’t say to strain the seeds out I guess I should just leave them. I’ve left them in every time since because a surprising bulk of the sauce is seeds and they also gave a nice texture to the very creamy bars. Strain if you want, of course, but imo they turned out nicer with the seeds in than I expected.

  6. These bars are incredible! I made them last night to take to Thanksgiving today, and made a small side batch to taste – it’s half gone already! The recipe is also well within my work-to-deliciousness threshold (it’s actually less work than I thought it would be). I saw someone else had concerns about the almond extract because of nut allergies; I used imitation almond flavor for that reason and it was perfect. Almond isn’t a strong flavour here but I think it is crucial to this heavenly treat.

    1. You are so smart to make an extra side batch for tasting! Cheesecake is one of those things that you are trying for the first time along with your guests, and it can be a little nerve wracking, haha! I’m totally doing this next time I make a new cheesecake recipe! I’m so glad you liked it, thanks for commenting!

      1. Aww, thanks! Because I was making a big batch, I doubled the crust and sauce and quadrupled the cheesecake for a 13×9 pan – they ended up with just the right proportions even after I took some of each for the little test pan (3×5, I think?). The only issue I had – which was entirely of my own doing – was that I packed the crust really, really hard which made it super difficult to cut through. Next time, because there will for sure be a next time, I’ll just use a softer hand for that part. Thank you for such a stupendous recipe!

  7. Any adjustments needed if I want to use blueberries instead?
    Instead of an apron, I have specified shirts (previously stained) for the kitchen. Especially if I’m doing anything with frying.
    I can’t wait to try this recipe. Thank you!

    1. Hey Bru! I like your specified shirts idea! As far as blueberries, I just don’t know, I haven’t tried that. I can’t guarantee results but I have a hunch it would work out fine as is!

  8. OMG is this ever a fantastic treat!!We have a small raspberry patch.Always on the lookout for something new. The only thing I didn’t do was to use parchment paper. I let it cool in the fridge overnight. Ok,I admit it-I did try a small piece from the corner.Hard to stop with just one taste!
    It would be easier to cut had I used the paper as I could set the whole pan on the cutting board.
    This definitely a keeper.

    1. Oh wow, I wish I had my own raspberry patch!! I would be making these every day :) I’m so glad you liked it! And yeah, I don’t always use the parchment paper, especially if we’re just eating it at home, but if I’m taking it out somewhere it does help with presentation. Thanks so much for coming back to comment Marilyn!!

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