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Raspberry Cream Cheese Bars

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
    2-1/2 dozen


  • 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
  • 11 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 jar (18 ounces) red raspberry preserves
  • 1/3 cup chopped slivered almonds


  • 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.
  • 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.
  • Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

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  • CWill
    Apr 22, 2020

    I made this yesterday and it is delicious! I changed it up a little to work with what I had on hand, I used 2 pkgs of cream cheese instead of 11 oz, but didn't change anything else about the filling. I added 1 tsp cinnamon and 1/4 tsp fresh grated nutmeg to the oat mixture, I only had a 10oz jar of preserves so I used that and added fresh berries. My husband gave it his total approval! I will definitely make this again.

  • Jessica
    Apr 19, 2019

    Loved how simple it was to make. I used Greek yogurt instead of eggs-didnt have any and tossed some frozen blueberries on the cream cheese mixture. It looks so good and taste fantastic

  • Cornwall
    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.

  • sweet2thx32
    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!

  • jmkasprak
    May 19, 2013

    These were very good. I used strawberry preserves.

  • rlcrock
    Sep 15, 2012

    No comment left

  • kgraves_gd
    Sep 14, 2011

    No comment left

  • dheiner
    Jan 16, 2010

    No comment left

  • kimzymoose
    Jan 13, 2010

    No comment left