Oh boy, I have found the dessert that balances pure decadence with totally manageable effort! Sometimes you just need something rich, but assembling a full, temperamental cheesecake just isn’t on the agenda, right? That’s where these babies come in. We are talking about the most ridiculously satisfying Shortbread Raspberry Cheesecake Bars you will ever make. Seriously, the name tells you everything you need to know: you get that buttery, crumbly shortbread base—and believe me, I spent ages perfecting that base so it doesn’t turn into dust—then this luscious, tangy cheesecake filling, all topped off with a pop of bright raspberry!
It’s the ultimate texture trifecta. You get the crunch, the creaminess, and the fruitiness all in one perfect square. Forget complicated springform pans; we are keeping this simple and straightforward. I promise, I’m going to walk you through every tiny step so you end up with gorgeous, clean-cut Shortbread Raspberry Cheesecake Bars every single time. For more cheesecake inspiration, you absolutely have to check out my guide on making irresistible strawberry cheesecake too, but for pure ease, these bars win!
Why You Will Love These Shortbread Raspberry Cheesecake Bars
- They deliver major impact with minimal effort—perfectly acceptable for company!
- The texture contrast is just heavenly: crisp, crumbly crust versus velvety smooth filling.
- That pop of bright raspberry cuts through the richness beautifully.
Trust me, once you try these, you’ll be hooked. If you want another easy, bright treat, take a peek at my recipe for those zesty lemon cream cheese bars!
Gathering Supplies for Your Shortbread Raspberry Cheesecake Bars
Okay, before we even think about the flour and cheese, we need to make sure our battlefield—I mean, kitchen—is ready! Nothing throws off my baking groove like realizing halfway through that I don’t have the right pan size. For these bars, we want structure, and that means getting specific with our gear.
You’ll definitely need an 8×8 inch baking pan. That’s the gold standard for getting those satisfyingly thick bars. And listen to me on this: parchment paper is your best friend here. You want that overhang on two sides so we can just lift the whole glorious block out later for perfect slicing—no scraping the bottom! You’ll also want sturdy mixing bowls, naturally, and for the crust, a pastry blender is handy, but honestly, your fingertips work just as well if you work fast!
Essential Ingredients for Perfect Shortbread Raspberry Cheesecake Bars
You can’t make magic without the right components, and honestly, the ingredient list here is so deceptively simple, which means quality really matters. I always say, if you use cheap jam, you get a cheap-tasting bar! For the best flavor payoff, try to snag a really nice raspberry preserve—the kind that tastes like actual berries, not just sugar.
Here is exactly what you need to pull this off:
- For the Crust: You need 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, just a tiny pinch of salt (1/4 teaspoon), and 1/2 cup of cold unsalted butter, which must be cubed! Remember, cold butter for crumbly crust!
- For the Filling: We need 8 ounces of cream cheese—and PLEASE make sure it’s softened—along with 1/2 cup of granulated sugar for that sweetness, one large egg, and 1 teaspoon of vanilla extract.
- The Star Topping: Don’t forget your 1/2 cup of raspberry jam or preserves. If you want to see another incredible pairing, check out how they handle apples in this irresistible apple crisp cheesecake recipe!
Step-by-Step Instructions for Baking Shortbread Raspberry Cheesecake Bars
Alright, let’s get baking! First things first, get that oven fired up to 350 degrees F. You want everything ready to go, especially since that crust only gets a little pre-bake. Always line your 8×8 pan with parchment paper; remember those little overhangs? Those are lifesavers later, trust me!
Preparing the Shortbread Crust for Your Shortbread Raspberry Cheesecake Bars
We’re making a sturdy base here, so we need to treat those dry ingredients right. In a bowl, mix up your 1 1/2 cups of flour, the first 1/2 cup of sugar, and that little bit of salt. Now for the butter—it has to be cold and cubed, or it won’t cut in properly! Use a pastry blender, or just your fingers if you work quickly, until the whole thing looks like coarse, happy crumbs. You need texture for that shortbread!
Once it looks right, press it firmly and evenly into the bottom of your lined pan. This is my biggest tip: really pack it down! A firm press ensures it doesn’t crumble when you try to cut it later. Pop that in the oven to bake for 15 minutes while you whip up the creamy part.
Creating the Creamy Cheesecake Layer for Shortbread Raspberry Cheesecake Bars
While that crust is getting its head start, let’s make the filling. Make sure your cream cheese is truly softened—room temperature is key! Beat the cream cheese with the second half-cup of sugar until it is totally smooth. No lumps allowed! Then, gently beat in your egg and vanilla extract. Stop mixing as soon as they are incorporated! Overbeating the egg brings in too much air, and that’s how you get cracks later on. We want smooth, dense cheesecake, not airy fluff. If you need more inspiration for creamy fillings, check out my amazing irresistible Oreo cheesecake recipe for texture ideas!
Assembling and Baking the Shortbread Raspberry Cheesecake Bars
Carefully pull the warm crust out of the oven. Now, spread that raspberry jam evenly over the top. It’s fine if it melts slightly—that’s what we want! Then, very gently, spoon or pour that smooth cream cheese mixture right over the jam. Spread it just enough so the jam layer underneath isn’t disturbed too much. Back into the oven she goes for about 25 to 30 minutes. You’ll know it’s done when the edges start looking lightly golden brown, but the very center still looks just a tiny bit jiggly when you gently shake the pan. Don’t overbake, or it dries out!
The final, crucial step: let them cool completely on the rack, and then they absolutely must chill in the fridge for at least two hours. Seriously, don’t skip the chill time! That’s how you get those beautiful, clean cuts you see in pictures. If you like rich chocolate baked goods, you should definitely look at my guide to decadent brownie cheesecake delight!
Tips for Perfect Shortbread Raspberry Cheesecake Bars
Creating these bars is mostly about patience at the end, not fussing at the beginning. I mentioned it before, but I’ll shout it again: quality matters when it comes to that raspberry layer! Use the nicest preserves you can find because that’s where your fruity punch comes from.
Now, for that dreaded cheesecake crack—we want to avoid that disaster! My secret is pulling the bars out just when the center still has a little wobble. As it cools on the counter and then moves to the fridge, that residual heat finishes setting it gently. It prevents that sudden temperature shock which causes cracks. And please, please, make sure you chill them for a solid two hours. If you think you can cut them after 30 minutes, you’ll end up wrestling with gooey messes. A good chill means clean, gorgeous squares ready for serving. If you are looking for other bright flavors, check out these zesty lemon cream cheese bars for another easy win!
Variations on Your Favorite Shortbread Raspberry Cheesecake Bars
You know I love giving recipes a little tweak now and then once I’ve nailed the original version. While these Shortbread Raspberry Cheesecake Bars are absolute perfection as written, sometimes you want to switch things up based on what you have on hand or just how adventurous you’re feeling!
The easiest place to play is in the fruit layer. That brilliant raspberry flavor sings, but you don’t have to stick only to red! Try swapping out the raspberry jam for a good quality apricot preserve—it gives a lovely tartness that tastes amazing against the shortbread. Or, mix things up entirely with a mixed berry blend! Anything tart works wonders to balance that creamy filling.
If you want to inject some sparkle right into the base, try adding a teaspoon or two of fresh lemon zest right into your shortbread crust mixture when you combine the flour and sugar. The lemon scent blooms in the oven, and it gives the crust a wonderful little bright note that complements the cheesecake beautifully. It’s my favorite little secret kick!
If those sound good, wait until you see how others pair fruit with cheesecake! If you haven’t checked out my irresistible strawberry cheesecake recipe, you’re missing out on another fruity classic, but these bars give that same kind of satisfying flavor profile with less fuss!
Storing and Serving Shortbread Raspberry Cheesecake Bars
Okay, you’ve managed to resist eating them all straight from the fridge—good job! Now we need to keep these beauties perfect until serving time. Because of that gorgeous, creamy filling, refrigeration is the only way to go here. You want these bars to stay firm and hold their shape, especially after all that chilling time you invested in them.
Once they are completely cool and set, pop them into an airtight container. You can layer them, but I always put a small square of waxed paper or parchment between the layers just to make sure that raspberry topping doesn’t stick to the shortbread crust of the next layer. Stored this way, they stay wonderfully fresh in the refrigerator for a good four to five days. I know, I know, they never last that long in my house!
How should you serve them? That’s the fun part! For the absolute best experience, serve them straight from the cold fridge. That chilled temperature emphasizes the dense, velvety texture of the cheesecake against the crisp, buttery shortbread. It just melts perfectly in your mouth.
But hey, if you’re eating one warm from the oven (I won’t judge you if you sneak one before chilling!), remember they will be soft and gooey—more like a warm cheesecake dip on a crust. That’s delicious in its own right, but it will be messy! For clean slices and that signature texture contrast, always serve them well-chilled. It really highlights the delicious texture difference between the layers.
Frequently Asked Questions About Shortbread Raspberry Cheesecake Bars
It’s totally normal to have questions when you’re diving into a new recipe, especially one with layers like this! I’ve gathered the ones I hear most often about making sure these bars turn out absolutely perfect. If you are trying these for the first time, reading these can really boost your confidence!
For example, if you’ve already mastered the technique, you might want to check out how to use apples in a similar setting over at my irresistible apple crisp cheesecake recipe for future inspiration!
Can I use frozen raspberries instead of jam in these Shortbread Raspberry Cheesecake Bars?
That’s a great question about making swaps! You certainly can use frozen or fresh raspberries, but you can’t just drop them right in like you would the jam. If you try to use frozen berries straight up, they release too much water as they bake, and that will water down your beautiful cheesecake filling, making it soupy.
If you want to use fresh or frozen fruit, you need to make a quick compote first. Just toss about a cup of fruit with a tablespoon of sugar and maybe a tiny squeeze of lemon juice in a small pot. Simmer it gently until it thickens up nicely—you want it thick enough to spread without running everywhere. Once it cools down to room temperature, then you can spread that homemade topping onto your warm crust just like you would the preserves!
How long must the Shortbread Raspberry Cheesecake Bars chill before cutting?
This is the most critical time commitment, and if you try to rush it, you’ll regret it! Remember how I said the center needs to be *mostly* set when you take them out of the oven? That soft center is what turns into that incredible creamy texture once it chills. You absolutely must let them cool down to room temperature first—that takes maybe an hour or so.
Then, they need a forced nap time in the refrigerator for at least two hours. Seriously, if you cut them sooner, the cheesecake layer will ooze out everywhere, and your shortbread crust will probably break under the pressure. The two-hour minimum guarantees those clean, gorgeous squares you want when you make these Shortbread Raspberry Cheesecake Bars!
Nutritional Snapshot of Shortbread Raspberry Cheesecake Bars
Now, I always tell my friends, baking is about joy, not just counting calories. So please take this breakdown with a grain of salt—or perhaps a grain of sugar, knowing how much deliciousness we packed in here! These bars are definitely a richer treat, perfect for those special moments, not necessarily for an everyday snack.
These figures are just estimates based on standard pantry versions of the ingredients we used. If you swap out butter for oils or use a specialty jam, those numbers might shift a little bit, but I wanted to give you a general idea of what you’re enjoying per square!
- Serving Size: 1 bar
- Calories: We’re looking at about 220 per bar
- Sugar: Roughly 18g
- Fat: Around 13g total fat (with about 8g of that being saturated fat—blame the buttery shortbread!)
- Protein: About 3g
- Carbohydrates: Falling around 23g
- Sodium: A manageable 80mg
See? Totally worth it for that perfect bite of crust, raspberry, and cream cheese! Enjoy every crumb!
Share Your Favorite Shortbread Raspberry Cheesecake Bars Moments
That’s it, my friends! You have successfully navigated the world of simple shortbread, creamy filling, and bright raspberry topping. Now that your kitchen probably smells amazing and you have a pan full of glorious squares cooling in the fridge, I absolutely need to hear about it!
This is where the fun really starts for me—seeing you all recreate these little slices of heaven in your own kitchens. Did your shortbread crust stay perfectly crisp? Did you decide to try the lemon zest variation I mentioned? Did your kids instantly gobble down the edges, forcing you to cut the slices smaller than intended?
Please, don’t be shy! Drop a comment down below and let me know how your Shortbread Raspberry Cheesecake Bars turned out. Give the recipe a star rating if you loved the combination of textures and flavors—it helps other bakers feel confident trying it out next time. And if you snap a picture of your perfectly chilled, cleanly cut squares, tag me on social media! I love seeing those beautiful layers. Speaking of sharing tasty things, if you need another project to fill your feed, you should check out the guide linked here: this tasty recipe is always a crowd-pleaser!
Happy baking, everyone! Now go enjoy the best thing you’ve made all week!
Print
Shortbread Raspberry Cheesecake Bars
- Total Time: 65 min
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Simple bars featuring a shortbread crust, a creamy cheesecake filling, and a raspberry topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- For the crust, combine flour, 1/2 cup sugar, and salt in a medium bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
- While the crust bakes, prepare the filling. Beat the softened cream cheese and 1/2 cup sugar together until smooth. Beat in the egg and vanilla extract until just combined.
- Spread the raspberry jam evenly over the warm, partially baked crust.
- Gently pour or spoon the cream cheese mixture over the jam layer. Spread carefully to cover the jam layer.
- Bake for 25 to 30 minutes, or until the edges are lightly golden and the center is mostly set.
- Let the bars cool completely on a wire rack before chilling them in the refrigerator for at least 2 hours before cutting.
- Lift the bars out of the pan using the parchment paper overhang and cut into squares.
Notes
- Use good quality raspberry preserves for the best flavor.
- If you prefer a thicker jam layer, warm the jam slightly before spreading it over the crust.
- Chill the bars thoroughly before slicing to get clean cuts.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: shortbread, raspberry, cheesecake, bars, dessert, baked treat