Raspberry-Cheesecake Bars

"Very light and refreshing dessert bars. Could exchange raspberry preserves for any type--blackberry, strawberry, etc.--and they'd be just as good."
photo by Bekhalyn photo by Bekhalyn
photo by Bekhalyn
photo by Bekhalyn photo by Bekhalyn
Ready In:
1hr 5mins




  • Preheat oven to 350°F.
  • In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
  • Cut in shortening until mixture resembles fine crumbs.
  • Set aside 1/2 cup crumb mixture for topping.
  • For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
  • Bake for 12 to 15 minutes or till the edges are golden.
  • In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
  • Spread over the hot crust.
  • Return to oven and bake for 15 minutes.
  • Spread preserves over cream cheese mixture.
  • In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
  • Return to oven and bake for 15 minutes more.
  • Cool in pan on a wire rack.
  • Chill for 3 hours before cutting into bars.
  • Store in the fridge.

Questions & Replies

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  1. Jacquie
    I switched out half of the preserves for fresh raspberries. It cut the sweetness and was delicious
  2. sheepdoc
    These were yummy. I made 1/2 a recipe in a 9x9 pan. There wasn't much flour so I used gluten free and it turned out fine. Also used real butter. I used Smucker's triple berry preserves and left out the coconut.
  3. Bekhalyn
    Excellent recipe! While making it, I also thought I didn't have enough of the crumb mixture so I put it all in the crust and made some extra for the topping.After eating them, I think if I had been willing to have a thinner crust than I thought I needed the recipe would have been perfect without my addition. Still amazing, so if you like a little thicker crust, it's an option. I used strawberry preserves. Will
  4. Jopalis
    These were very tasty. I did not add the coconut or additional nuts. Therefore, next time I would increase the crumb topping by at least 1/2. They were delicious.


I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
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