Create perfect Raspberry Cheesecake Bars with this easy recipe featuring an oat crust, creamy cheesecake filling, and tangy raspberry jam. This is a delicious make-ahead dessert that's ready in about an hour!
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🍰 Cut into neat squares, these bars are perfect for serving at gatherings. They're substantial enough to satisfy dessert cravings but not so rich that they're overwhelming, making them ideal for after-dinner treats or afternoon snacks.
My 2 Best Tips For Making Raspberry Cheesecake Bars
Don't Skip the Lemon Juice: The tablespoon of lemon juice mixed with the raspberry jam isn't just for easier spreading - it brightens the fruit flavor and prevents the jam from being overly sweet. If you don't have lemon juice, try a splash of vanilla extract instead.
Room Temperature Ingredients: Both the butter and cream cheese need to be at room temperature for the best texture. Cold cream cheese will create lumps in your filling, while cold butter won't cream properly with the sugar. Plan ahead and take them out of the fridge about 2 hours before baking.
With just basic pantry staples like butter, flour, oats, cream cheese, and raspberry jam, you can create an impressive dessert that looks and tastes like it came from a bakery. No special equipment or hard-to-find ingredients required!
This recipe is incredibly adaptable - swap raspberry jam for blackberry, add lemon zest for extra brightness, or experiment with different types of oats for texture variations.
These bars actually taste better when chilled, making them perfect for entertaining. You can make them up to two days ahead and store them in the refrigerator. They're ideal for potlucks, parties, or meal prep since they maintain their texture and flavor beautifully.
🩷 Melissa
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Raspberry Cheesecake Bars
Ingredients
For the Crust:
- ¾ cup butter (at room temperature)
- ½ cup brown sugar
- 1 ¼ cups all-purpose flour
- 1 cup uncooked oats
- ¼ teaspoon salt
For the Filling:
- 1 cup red raspberry jam
- 1 tablespoon lemon juice
- 16 ounces cream cheese (at room temperature)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 eggs (large)
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish well and set aside.
Make the Crust:
- In a medium mixing bowl, combine the butter and brown sugar, and beat well until light and fluffy, about 3 minutes. You can use a stand mixer or a hand mixer for this; both work great.
- Add the flour, oats, and salt. Mix until well combined.
- Place the crust in the bottom of the prepared baking dish, and press it evenly into the bottom of the pan.
- Bake the crust for 20 minutes or until light brown.
- Mix the raspberry jam and the lemon juice together in a small bowl.
- When the crust comes out of the oven, spread the jam mixture carefully over the hot crust.
Make the Filling:
- Combine the cream cheese, sugar, and flour in a large bowl, and beat on low speed until well blended.
- Add the eggs, and beat for another minute.
- Beat until smooth, scraping down the sides of the bowl as needed.
- Spread the cream cheese mixture over the raspberry layer.
- Bake for 25 to 30 minutes, or until set in the center.
- Remove the pan, and let it cool to room temperature before cutting and serving.
- You can also refrigerate the pan and serve cold. It’ll take about 4 hours in the fridge for them to get cold.
Notes
- You can use quick-cooking oats or old-fashioned oats. Old-fashioned will be chewier, and quick-cooking will make a more uniform crust. I like the quick cooking oats best for this recipe, but both work great.
- You can make this a raspberry lemon cheesecake by adding the juice and zest of one lemon to the filling when you add the eggs.
- Raspberry preserves and raspberry jam both work in this recipe. Both seedless and seeded jams are also fine for this recipe; you can use what you have or prefer.
- You can sub blackberry jam for the raspberry jam if you like, too.
- In a pinch, if you don’t have the lemon juice to add to the jam, you can add water instead to make it easier to spread. The lemon juice adds a nice brightness to the jam, but you can get away without it.
Nutrition
How To Make Raspberry Cheesecake Bars
Step 1: Make the crust by beating butter, brown sugar, flour, oats, and salt until well combined. Press the mixture into the bottom of the greased baking dish and bake for 20 minutes until light brown.
Step 2: Mix raspberry jam and lemon juice together, then spread it over the hot crust.
Step 3: Make the filling by beating cream cheese, sugar, flour, and eggs until smooth. Spread the mixture over the raspberry layer.
Step 4: Bake for 25 to 30 minutes until the filling is set in the center. Let it cool to room temperature before serving or refrigerate for a few hours to serve chilled.
Recipe FAQs
While the recipe calls for raspberry jam, you can make your own quick jam by cooking 1 cup of frozen raspberries with 2-3 tablespoons sugar and a tablespoon of lemon juice until thickened. However, store-bought jam works perfectly and saves time.
The center should no longer jiggle when you gently shake the pan, and it should have the same consistency as the edges. It typically takes 25-30 minutes, but ovens vary, so check at 25 minutes and add time if needed.
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend in both the crust and filling. Make sure to use certified gluten-free oats as well.
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