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Creamy Baked Raspberry Cheesecake Bars with Shortbread Crust

Three delicious raspberry cheesecake bars stacked on a white plate, showing the creamy filling and crumb topping.
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Make these easy baked cheesecake bars featuring a simple shortbread crust and a bright raspberry swirl topping. This recipe creates perfectly set, bakery style dessert bars.

Ingredients

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  • For the Shortbread Crust:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • For the Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • For the Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine the flour, softened butter, 1/4 cup sugar, and salt. Mix with a fork or your fingers until the mixture resembles coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Make the Raspberry Swirl: In a small saucepan, combine the raspberries, 2 tablespoons sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes. Mash the berries lightly as they cook. Remove from heat and set aside to cool.
  5. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  6. Add the 1/2 cup sugar and 1 tablespoon flour to the cream cheese mixture and beat until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Stir in the vanilla extract. Do not overmix the batter.
  7. Assemble the Bars: Pour the cheesecake filling evenly over the partially baked shortbread crust.
  8. Dollop spoonfuls of the cooled raspberry mixture over the top of the cheesecake batter. Use a knife or skewer to gently swirl the raspberry mixture into the cheesecake layer to create a marbled effect.
  9. Bake: Bake for 30 to 35 minutes. The edges should look set, but the center should still have a slight jiggle when gently shaken.
  10. Cool and Set: Turn off the oven, prop the door open slightly, and let the bars cool in the oven for 30 minutes. This slow cooling helps prevent cracking.
  11. Remove the pan from the oven and let it cool completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm.
  12. Slice: Use the parchment paper overhang to lift the chilled cheesecake from the pan. Cut into 16 squares for serving.

Notes

  • For cleaner slices, run your knife under hot water and wipe it dry between each cut.
  • If you prefer a gluten free raspberry cheesecake bars option, substitute the all-purpose flour in the crust with an equal amount of gluten-free all-purpose blend.
  • You can use a quick raspberry topping for cheesecake by skipping the cooking step and simply mashing fresh raspberries with sugar and lemon juice, then swirling them in before baking.

Nutrition

Find it online: https://blissbatter.com/raspberry-cheesecake-bars-recipe/