Raspberry Cheesecake Bars with Shortbread Crust

Raspberry Cheesecake Bars with Shortbread Crust are a delightful dessert featuring a buttery, crumbly base topped with a smooth, creamy cheesecake layer and swirls of tart raspberry sauce. Elegant and easy to serve, they make the perfect treat for gatherings or a refined everyday indulgence.

Why You’ll Love This Recipe

These cheesecake bars combine rich, velvety cheesecake with the bright, fruity flavor of raspberries and a melt-in-your-mouth shortbread crust. The layered design offers a beautiful presentation, while the bar format makes them simple to slice and share. They strike the perfect balance between sweet and tangy, creamy and crisp.

ingredients

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

• Unsalted butter
• Granulated sugar
• All-purpose flour
• Cream cheese
• Sour cream
• Eggs
• Vanilla extract
• Fresh or frozen raspberries
• Lemon juice
• Cornstarch
• Powdered sugar (optional, for dusting)

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
To prepare the crust, combine flour, granulated sugar, and melted butter in a bowl. Stir until a crumbly dough forms.
Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 12 to 15 minutes or until lightly golden. Set aside to cool slightly.
In a mixing bowl, beat the cream cheese until smooth. Add in the sugar, sour cream, vanilla extract, and eggs. Mix until fully combined and creamy.
Pour the cheesecake batter over the cooled crust and smooth the top.
In a small saucepan, combine raspberries, lemon juice, and cornstarch. Cook over medium heat until thickened, then let cool slightly.
Drop spoonfuls of the raspberry mixture over the cheesecake layer and use a toothpick or knife to gently swirl the sauce into the batter.
Bake for 30 to 35 minutes, or until the center is set and the edges are slightly golden.
Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing.
Optional: Dust with powdered sugar before serving.

Servings and timing

Servings: 9 to 12 bars
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Cooling & Chilling Time: 2 hours
Total Time: About 3 hours

Variations

Use a graham cracker crust instead of shortbread for a classic twist.
Replace raspberries with blueberries, strawberries, or a mixed berry compote.
Add lemon zest to the cheesecake layer for extra brightness.
Make it chocolatey by using an Oreo crust and adding chocolate chips to the cheesecake batter.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months—wrap them individually in plastic wrap and place in a freezer-safe container.
Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled and do not require reheating.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Just thaw them and drain any excess liquid before cooking down for the swirl.

Can I make these ahead of time?

Yes, these bars can be made a day in advance and stored in the fridge until ready to serve.

Do I need to use a water bath?

No water bath is necessary for this recipe, as the bars are thinner and bake evenly on their own.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese provides the best texture and flavor.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and be sure not to overbake the bars. Cracks are less common in cheesecake bars than in full cheesecakes.

Can I make this gluten-free?

Yes, substitute the all-purpose flour in the crust with a gluten-free flour blend.

What size pan should I use?

An 8×8-inch or 9×9-inch square baking pan works best for this recipe.

Can I add more fruit to the swirl?

Yes, just be cautious not to overload the top, which may affect baking and setting.

How long should I chill the bars?

At least 2 hours, but overnight chilling helps them slice cleanly and enhances the flavor.

Should the bars be served cold or room temperature?

They are best served cold, straight from the refrigerator.

Conclusion

Raspberry Cheesecake Bars with Shortbread Crust are a sophisticated yet simple dessert that delivers creamy texture and vibrant fruit flavor. Their beautiful swirls and firm structure make them ideal for slicing and sharing, while the shortbread base adds a buttery contrast to the tangy filling. This is a go-to recipe for any occasion that calls for an elegant, crowd-pleasing dessert.

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