Raspberry Cheesecake Bars

Gail Charbonneau


These bar cookies can be cut larger and served as a desert to be eaten with a fork.


★★★★★ 1 vote

32 bars
20 Min
45 Min


  • 1 1/4 c
    all purpose flour
  • 1/2 c
    brown sugar, packed
  • 1/2 c
    sliced almonds, finely chopped
  • 1/2 c
  • 16 oz
    block cream cheese, softened
  • 2/3 c
  • 2
  • 3/4 tsp
    almond extract
  • 1 c
    raspberry jam, seedless, at room temperature
  • 1/2 c
    coconut flakes
  • 1/2 c
    sliced almonds

How to Make Raspberry Cheesecake Bars


  1. Combine flour, brown sugar and the 1/2 cup finely chopped almonds in a mixing bowl. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping.
  2. For crust press the remaining crumb mixture into the bottom of a 13x9x2 inch baking pan. Bake in a preheated 350 degree oven for 12 to 15 minutes or until edges are golden.
  3. Meanwhile beat the cream cheese, sugar, eggs and almond extract in another mixing bowl, until smooth. Spread over hot crust and return to oven and bake 15 minutes.
  4. Stir jam until smooth. Spread over cream cheese mixture. Combine the reserved crumb moxture, coconut and sliced almonds in a small bowl and Sprinkle over jam.
  5. Return to oven and bake 15 minutes more or until topping is golden brown. Cool in pan on wire rack. Chill for 3 hours before cutting into bars. Store bars in refrigerator.

Printable Recipe Card

About Raspberry Cheesecake Bars

Course/Dish: Cookies, Other Desserts
Main Ingredient: Fruit
Regional Style: American

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