Raspberry Cheesecake Bars Recipe

Name: Raspberry Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup chopped pecans; ½ cup brown sugar; ¼ teaspoon cinnamon; ¼ teaspoon salt; ⅓ cup butter or ⅓ cup margarine, Melted; 1 (12 ounce) jar seedless red raspberry jam, stirred until smooth, divided; 2 (8 ounce) packages cream cheese, softened; ¾ cup sugar, plus; 3 tablespoons sugar, divided; ½ teaspoon lemon zest, grated; 3 large eggs; 1 ½ cups sour cream; 1 teaspoon vanilla

Servings: persons

1 cup flour
1 cup chopped pecans
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
⅓ cup butter or ⅓ cup margarine, Melted
1 (12 ounce) jar seedless red raspberry jam, stirred until smooth, divided
2 (8 ounce) packages cream cheese, softened
¾ cup sugar, plus
3 tablespoons sugar, divided
½ teaspoon lemon zest, grated
3 large eggs
1 ½ cups sour cream
1 teaspoon vanilla

1
Preheat over to 350 degrees.
2
Grease a 13x9x2-inch backing pan.
3
Mix together flour, pecans, brown sugar, cinnamon and salt.
4
Gradually pour in butter, tossing with a fork until mixture is moistened.
5
Pat mixture evenly into prepared pan.
6
Bake 15 minutes.
7
Cool for 5 Minutes, then spread with 3/4 cup jam.
8
Beat cream cheese, 3/4 cup sugar, 1/2 teaspoons vanilla, lemon zest with mixer until smooth.
9
Add eggs one at a time, beating well after each addition.
10
Pour over jam and spread with spatula.
11
Bake 25 additional minutes.
12
Cool for 5 minutes.
13
Mix together sour cream, 3 Tbs.
14
sugar, and 1tsp.
15
Vanilla until smooth.
16
Spread evenly over cheesecake.
17
Warm remaining jam in saucepan over medium heat.
18
Carefully pour into plastic baggie, snip off one end.
19
Pipe jam in thin stream on top in a swirl pattern.
20
Bake 5-7 minutes, until sour cream topping is set.
21
Cool completely on wire rack.
22
Refrigerate at least 1 hour or over night.

1183

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup flour, 1 cup chopped pecans, ½ cup brown sugar, ¼ teaspoon cinnamon, and more.

Yes, Raspberry Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions