Best 7 Raspberry Almond Cheesecake Bars Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Raspberry Almond Cheesecake Bars! Envision layers of creamy, velvety cheesecake nestled between a crisp almond crust and topped with a vibrant raspberry sauce. Each bite offers a perfect balance of tangy sweetness, nutty richness, and a burst of fruity freshness. These delectable treats are not only visually stunning but also incredibly satisfying, making them ideal for any occasion.

Our collection of recipes explores variations of this classic dessert, ensuring there's something for every palate. From the traditional Raspberry Almond Cheesecake Bars to gluten-free and vegan alternatives, we've got you covered. Discover the ultimate cheesecake bar recipe that suits your dietary preferences and taste buds.

Embark on a culinary journey as we guide you through the process of creating these irresistible Raspberry Almond Cheesecake Bars. With step-by-step instructions, helpful tips, and stunning visuals, our recipes will empower you to impress your friends and family with this delectable dessert. So, gather your ingredients, preheat your oven, and let's embark on a sweet adventure together!

Let's cook with our recipes!

RASPBERRY ALMOND CHEESECAKE BARS



Raspberry Almond Cheesecake Bars image

Time 5h10m

Number Of Ingredients 18

CRUST:
-----------------------
1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cups almonds, chopped
1/8 teaspoon salt
1/2 cup cold butter cut into 1 Tablespoon pieces (I use salted)
-----------------------
FILLING:
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16 ounces cream cheese, at room temperature
3/4 cup sugar
2 Tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh raspberries

Steps:

  • CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.

ALMOND CHEESECAKE BARS



Almond Cheesecake Bars image

This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 large eggs, room temperature
FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons 2% milk

Steps:

  • Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 16

1 cup all-purpose flour
1 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 jar (12 ounces) seedless raspberry jam, divided
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

Get jammin'! Cheesecake bars are one of the "berry" best!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h55m

Yield 25

Number Of Ingredients 8

1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1 egg
4 tablespoons seedless red raspberry jam

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
  • Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in large bowl, combine all filling ingredients; beat well.
  • Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
  • Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
  • Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

If your family is a cheesecake family, then you must try this recipe. It's just like cheesecake, but easier to make and serve. No water bath is required, you don't need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.

Provided by Olha7397

Categories     Cheesecake

Time 1h5m

Yield 16 bars

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1/3 cup confectioners' sugar (sometimes called icing or powdered)
2 tablespoons cornstarch
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into 12 pieces
1 lb cream cheese, SOFTENED
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries or 1 cup frozen raspberries, THAWED AND PATTED DRY WITH PAPER TOWELS

Steps:

  • Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
  • MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
  • MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
  • Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
  • Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
  • Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
  • Mom's Big Book of Baking.

Nutrition Facts : Calories 223.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 71, Sodium 130.1, Carbohydrate 17.4, Fiber 0.7, Sugar 9.2, Protein 3.9

ALMOND-CRUST RASPBERRY CHEESECAKE



Almond-Crust Raspberry Cheesecake image

A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.

Provided by Phoebe Lapine

Categories     Cake     Dessert     Cream Cheese     Raspberry     Almond     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

For the raspberry sauce:
1 pint raspberries
1 tablespoon granulated sugar
For the crust:
Vegetable oil cooking spray
2 cups slivered almonds
1/4 cup packed light-brown sugar
2 tablespoons unsalted butter, melted
Parchment paper
For the filling:
20 oz lowfat cream cheese, at room temperature
3/4 cup granulated sugar
3/4 cup lowfat sour cream
1 teaspoon pure vanilla extract
4 large eggs

Steps:

  • Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
  • In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
  • Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.

CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS



Cranberry Almond Swirl Cheesecake Cookie Bars image

Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!

Provided by nbella17

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h37m

Yield 16

Number Of Ingredients 13

cooking spray
1 ¾ cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
¾ cup fresh cranberries
¼ cup water
¾ cup white sugar, divided
2 (8 ounce) packages cream cheese, at room temperature
2 eggs, at room temperature
5 tablespoons milk, at room temperature
1 tablespoon lemon juice
1 ½ teaspoons almond extract
⅓ cup sliced almonds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
  • Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
  • Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
  • Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
  • Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
  • Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.1 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 190.3 mg, Sugar 14.4 g

Tips:

  • Use fresh raspberries. You can find them in the produce section of most grocery stores during the summer months. If you can't find fresh raspberries, you can also use frozen raspberries. Just be sure to thaw them before using.
  • Don't overmix the batter. Overmixing can make the cheesecake bars tough. Mix the batter just until the ingredients are combined.
  • Bake the cheesecake bars in a water bath. This will help to prevent the cheesecake bars from cracking.
  • Chill the cheesecake bars completely before serving. This will help them to set properly.

Conclusion:

Raspberry almond cheesecake bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a creamy cheesecake filling, a sweet raspberry sauce, and a crunchy almond crust. These cheesecake bars are sure to be a hit with your family and friends.

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