Raspberry Cheesecake Bars | Midwest Living

Raspberry Cheesecake Bars

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Raspberry Cheesecake Bars

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  • Makes: 16 servings
  • Yield: 32 bars
  • Prep 50 mins
  • Chill 3 hrs
  • Bake 42 mins to 45 mins

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Layers of cheesecake and raspberry filling combine in an almond crust for these pretty dessert bars.


  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped sliced almonds
  • 1/2 cup butter-flavored shortening or shortening
  • 2 8 - ounce package cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3/4 teaspoon almond extract
  • 1 cup seedless raspberry preserves or other preserves or jam
  • 1/2 cup flaked coconut
  • 1/2 cup sliced almonds


  1. In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
  2. For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
  3. Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
  4. Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
  5. Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.

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