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Raspberry Cheesecake Bars with Shortbread Crust

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 to 40 minutes
  • Total Time: 3 hours
  • Yield: 9 to 12 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Raspberry Cheesecake Bars with Shortbread Crust feature a buttery, crumbly base topped with smooth cheesecake and vibrant raspberry swirls. A stunning and delicious dessert perfect for entertaining or everyday indulgence.

Ingredients

Units Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 1 cup all-purpose flour
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch pan with parchment paper.
  2. In a bowl, combine flour, 1/4 cup granulated sugar, and melted butter. Stir until a crumbly dough forms.
  3. Press mixture evenly into the bottom of the prepared pan and bake for 12–15 minutes until lightly golden. Let cool slightly.
  4. In a large mixing bowl, beat cream cheese until smooth. Add 1/2 cup sugar, sour cream, vanilla extract, and eggs; mix until creamy and well combined.
  5. Pour cheesecake batter over cooled crust and smooth the top.
  6. In a small saucepan, combine raspberries, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool slightly.
  7. Drop spoonfuls of raspberry mixture over cheesecake layer. Use a toothpick or knife to swirl gently.
  8. Bake for 30–35 minutes, until the center is set and edges are slightly golden.
  9. Cool at room temperature, then refrigerate for at least 2 hours before slicing.
  10. Optional: Dust with powdered sugar before serving.

Notes

  • Use fresh or frozen raspberries—just thaw and drain frozen ones first.
  • Chill thoroughly before slicing for clean cuts.
  • Bars can be made ahead and stored for up to 5 days.
  • Optional lemon zest in cheesecake layer adds brightness.

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 18g
  • Sodium: 130mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://wowrecipesfood.com/raspberry-cheesecake-bars-with-shortbread-crust/