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Raspberry Cream Cheese Bars Recipe
Raspberry Cream Cheese Bars Recipe photo by Taste of Home

Raspberry Cream Cheese Bars Recipe

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In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:30 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 30 servings


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 jar (18 ounces) red raspberry preserves
  • 1/3 cup chopped slivered almonds

Nutritional Facts

1 serving (1 each) equals 211 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 145 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown.
  2. Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
  3. Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator. Yield: 2-1/2 dozen.
Originally published as Raspberry Cream Cheese Bars in Quick Cooking January/February 2003, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Aug. 13, 2015

"These were delicious, however, mine came out very soft. Maybe I should have cooked them a little longer. Would be interested in finding out if they should be firmer like cheesecake or if they're supposed to be soft."

Reviewed Jan. 9, 2014

"Great and tasty. I used two 8oz pkgs of cream cheese because I wanted a thicker filling and I used frozen raspberries that I had added a bit of sugar to (just drain most of the juice before putting on as the topping). I added shredded coconut and walnut crumbs to the crust and for us it took it to the next level. Yum!"

Reviewed May. 19, 2013

"These were very good. I used strawberry preserves."

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