Raspberry Cheese Cookie Bars
Indulge in the divine combination of tangy cream cheese, sweet raspberry jam, and a buttery cookie crust with these irresistible Raspberry Cheese Cookie Bars. Perfectly layered with a golden, crumbly base, a luscious cheesecake filling, and swirls of vibrant raspberry jam, these bars are as gorgeous as they are delicious. A hint of vanilla enhances the creamy and fruity flavors, while a delicate crumb topping adds a satisfying crunch. Ready in under an hour and perfect for any occasion, these bars are an elegant yet easy-to-make dessert that’s sure to impress. Whether served as a midweek treat or a party standout, don’t forget to garnish with fresh raspberries for a burst of color and flavor. A must-try recipe for berry and cheesecake lovers alike!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 227 grams Cream cheese, softened
- 80 grams Powdered sugar
- 1 large Egg
- 120 grams Raspberry jam (seedless)
- 50 grams Fresh raspberries (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until fluffy, about 2 minutes.
Add 1 teaspoon of vanilla extract and blend until combined.
Gradually mix in the all-purpose flour until a crumbly dough forms. Reserve 1/3 cup of the dough for topping and press the remaining dough evenly into the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Remove and set aside to cool slightly.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the egg and the remaining 1 teaspoon of vanilla extract to the cream cheese mixture and beat until fully incorporated.
Pour the cream cheese mixture over the pre-baked crust, spreading evenly with a spatula.
Dollop small spoonfuls of raspberry jam over the cream cheese layer and use a toothpick or knife to swirl the jam into the cheesecake layer for a marbled effect.
Crumble the reserved dough over the top of the filling to form a crumb topping.
Bake in the oven for 18–20 minutes, or until the topping is golden and the center is set.
Allow the bars to cool completely in the pan before refrigerating for at least 2 hours to firm up.
Once chilled, lift the bars from the pan using the parchment paper overhang, slice into 12 squares, and serve. Optional: Garnish with fresh raspberries for a finishing touch.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 250.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 329 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
