Raspberry and cheesecake are one of my favorite combinations. I use it quite often as a filling for yeast breads, pastries, cookies, etc. This time I decided to make them in the form of bars with a shortbread base. The refreshing berries meld with the creaminess of the cheesecake filling as the center of the soft and crumbly cookie bars. This recipe is so simple, quick and elegantly beautiful.
Yields: about 36 bars
Ingredients:
3 sticks of butter, (each stick = 4 oz or 100 grams or ½ cup) softened
½ cup sugar
2 teaspoons vanilla
2 eggs
¼ teaspoon salt
4 cups flour
1 teaspoon baking powder
Filling:
2 packages (8 oz, each) cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
½ cup raspberry preserves/jam, preferrably seedless
Preheat oven to 350 degrees. Line a 13x9 inch rimmed bakind sheet with aluminum foil and spray with baking spray.
Cream the butter and sugar until light and fluffy. 
Add the eggs and vanilla, one at a time, until incorporated. 
Whisk the flour, salt and baking powder separately and then add to the batter. Mix just until combined. 
Save 2 cups of the shortbread batter and refrigerate. Press the remaining shortbread batter into the prepared baking sheet. 
Bake for about 15 minutes. Cool slightly. Meanwhile, mix the cream cheese and sugar until smooth and no lumps appear. 
Add the vanilla and eggs. 
Pour over the shortbread crust. Dollop the raspberry preserves over the cream cheese batter. 
Use a butter knife to swirl it around, making a marbled look. 
Take out the reserved refrigerated shortbread batter and grate it on a box grater over the cheesecake filling. 
Bake for about 35-45 min.
Raspberry Cheesecake Bars
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 36 bars 1x
- Category: Sweets
Ingredients
- 3 sticks of butter, (each stick = 4 oz or 100 grams or ½ cup), softened
- ½ cup sugar
- 2 teaspoons vanilla
- 2 eggs
- ¼ teaspoon salt
- 4 cups flour
- 1 teaspoon baking powder
Filling:
- 2 packages (8 oz, each) cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ cup raspberry preserves/jam, preferably seedless
Instructions
- Preheat oven to 350 degrees. Line a 13x9 inch rimmed bakind sheet with aluminum foil and spray with baking spray.
- Cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla, one at a time, until incorporated.
- Whisk the flour, salt and baking powder separately and then add to the batter. Mix just until combined. Save 2 cups of the shortbread batter and refrigerate.
- Press the remaining shortbread batter into the prepared baking sheet.
- Bake for about 15 minutes. Cool slightly.
- Meanwhile, mix the cream cheese and sugar until smooth and no lumps appear.
- Add the vanilla and eggs. Pour over the shortbread crust.
- Dollop the raspberry preserves over the cream cheese batter. Use a butter knife to swirl it around, making a marbled look.
- Take out the reserved refrigerated shortbread batter and grate it on a box grater over the cheesecake filling.
- Bake for about 35-45 min.
Hi,
I have no idea how I got to this site but I really
Enjoy it! Thanks for your Russian food section, as well as all these amazing sweets.
🙂
I wish there was a button that when clicked would make anything on your blog appear right in front of me...If I actually had one it would be broken by now...and I would be super fat:/
LOL, Snezhana! You're so funny!
Olga i am in search of a receipe for Kartoshechka, but not the one made of graham cookies, but baked, made like truffles, that melts in your mouth like a truffle chocolate, but moist like a cake 🙂 I tried once at the russian wedding, but could not fine a receipe. Just wondering if you have that receipe in your cookbook 🙂
I have a great recipe for this, actually my husband does, from when he was doing his practice in a bakery while he was in school. I was actually going to post it on the blog very soon. Perfect timing:).
Looks delish. 🙂 I will try to make it with homemade frozen rasberry with sugar preserve. Does the base cook fully, or it just looks moist on the picture?
The base is semi cooked when you add the filling. The crust turns out very tender. You can add just about any filling that you like.
I made these today, sooo delicious. If you love cheesecake you will love these bars. Since its only me and my hubby I halved the recipe and made it in 9 in cake pan. It came out looking beautiful...
Yay! Glad you liked it:) you're right - it's definitely for cheesecake lovers. I halve the recipe too if it's just for my husband and myself.
I finally had time to make theses delicious bars!! Thank you Olga! Thank you for the easy to follow recipe!!
delicious!!! made this last night and today only a small piece left.
Made this today with my 3 little helpers. They really enjoyed making it, as well as eating it. Thank you for the recipe! 🙂
How fun! With such great helpers, they must have tasted even better:)
I have almost the same cake recipe and everyone just loves it!!!!!!
I don't have raspberry preserves on hand do you think strawberry preserves would work? Thanks
Any kind of preserves would work here.
OMG I just made these yesturday and they were DELICIOUS!!!!
making this tonight, Olga I love love love your blog. I use it very often and I know the food will be yummy cuz so far everything I have made from this site has been delicious. Keep them coming:)
These look fantastic 🙂 and delicious too, thanks for sharing!!!
Sound so good!!! I want some right now!!!
WOW! that looks delicious Olga! Great job on the post
Thanks Valentin! Can't wait for you guys to come here, I'll treat you with these:)