Raspberry Cream Cheese Bars

These raspberry cream cheese bars turn a fabulous cheesecake into a hand-held treat with even more irresistible texture in every sink-your-teeth-in bite. Thanks to Lisa Corroo from Madison, Wisconsin, this recipe is less fussy to make than a regular cheesecake: faster baking time, no noticeable cracks, no overnight chill and, best of all, no cheesecake water bath.

The bar’s oat and brown sugar crust holds a tangy cream cheese filling that’s swirled with thick dollops of raspberry preserves. Some of the crust mixture is saved for the top and, with slivered almonds added, it becomes a crunchy, knobby streusel topping. These raspberry cream cheese squares are sweet, creamy, tangy, tart and loaded with texture complexity.

Ingredients for Raspberry Cream Cheese Bars

• Butter: Remove the butter from the fridge 30 minutes before starting the recipe so it can come to room temperature.
• Brown sugar: We sweeten the oat base and topping with brown sugar. Its deep caramelly sweetness pairs well with the tang and tartness from the cream cheese and raspberries.
• Quick-cooking oats: For the proper texture, make sure you buy quick-cooking oats, also called instant oats. Anything thicker, like rolled oats, won’t absorb enough moisture to soften, so they’ll be very toothsome.
• All-purpose flour: A little all-purpose flour helps bind the oat base and topping so they don’t crumble as easily.
• Cream cheese: Soften the cream cheese to room temperature so it’s easy to knock out the lumps.
• Sugar: Granulated sugar sweetens the cream cheese filling.
• Eggs: As with the butter and cream cheese, you’ll want to bring the eggs to room temperature. They make the filling custardy like a baked cheesecake.
• Red raspberry preserves: Buy your favorite brand of raspberry preserves or use your own batch of homemade raspberry jam (or raspberry cake filling) that you’ve been saving for something special.

Directions

Step 1: Make the oat mixture

Preheat the oven to 350°F. In a bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar. In a separate bowl, whisk together the quick-cooking oats, all-purpose flour, baking soda and salt. Add the oat-flour mixture to the creamed mixture and beat until well combined.

Step 2: Bake the oat base

Press three-fourths of the mixture evenly into a greased 13×9-inch baking pan. Bake the base until it’s set and the edges just begin to brown, 11 to 13 minutes.

Editor’s Tip: Try not to pack the mixture in or it will be very difficult to cut through later.

Step 3: Add the cream cheese filling

Meanwhile, in a small bowl, use a hand mixer or stand mixer to beat the softened cream cheese and granulated sugar until combined. Add the eggs and vanilla extract, and mix well.

Spread the cream cheese filling evenly over the crust.

Step 4: Spread the preserves

Drop the raspberry preserves by spoonfuls over the cream cheese mixture. Carefully spread out the preserves as evenly as possible.

Step 5: Add the almond-oat topping

Combine the slivered almonds and the remaining oat mixture. Sprinkle the topping evenly over the raspberry preserves.

Step 6: Bake

Bake the raspberry cream cheese squares until they’re set and the edges are golden brown, 25 to 30 minutes. Let the raspberry cream cheese bars cool before cutting.

Recipe Variations

• Use different fruits: Not a fan of raspberries? You can use basically any flavor of jam here, like blueberry, cherry, strawberry, apple or blackberry.
• Include warm baking spices: Introduce cinnamon or nutmeg to the oat mixture. These sweet, nutty spices pair well with the tartness of the raspberries.
• Change the nuts: Feel free to use any other chopped nuts, like hazelnuts, pecans, macadamia nuts or pistachios, in the oat mixture. Even shredded coconut would be a nice addition.

How to Store Raspberry Cream Cheese Bars

Store raspberry cream cheese bars in the fridge for up to four days. Make sure they’re closed in an airtight container or the cream cheese can absorb lingering fridge smells.

Can you make raspberry cream cheese bars ahead of time?

Yes, you can make raspberry cream cheese squares a day ahead of time. Bake the bars, let them cool to room temperature, then wrap them tightly in their pan with two layers of storage wrap to keep them very well covered. Store in the fridge, then cut and serve the next day.

Raspberry Cream Cheese Bar Tips

Can you make raspberry cream cheese bars gluten-free?

Yes, you can make raspberry cream cheese squares gluten-free. The two most important aspects are to ensure the oats are certified gluten-free and to use a gluten-free flour blend in place of the all-purpose flour. For anyone who’s particularly sensitive, double-check that all other packaged ingredients are also certified gluten-free.

How can you check raspberry cream cheese bars for doneness?

The raspberry cream cheese bars are done when the topping turns golden brown. The cream cheese filling will appear set as well.

Can you bake raspberry cream cheese bars in a different-sized pan?

Yes, you can bake raspberry cream cheese bars in a different-sized pan. Instead of a 13×9-inch baking pan, bake the bars in two 9-inch round cake pans or two 8-inch square pans.