Menu

Raspberry Cheesecake Bars

  • Save Recipe
Raspberry Cheesecake Bars
  • Prep 20 min
  • Total 1 hr 55 min
  • Ingredients 8
  • Servings 25
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Get jammin'! Cheesecake bars are one of the "berry" best!
Updated Aug 1, 2005

Ingredients

Crust

  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups all-purpose flour

Filling

  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 egg

Topping

  • 4 tablespoons seedless red raspberry jam

Steps

  • 1
    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.
  • 2
    Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
  • 3
    Meanwhile, in large bowl, combine all filling ingredients; beat well.
  • 4
    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.)
  • 5
    Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
  • 6
    Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.

Nutrition Information

130 Calories, 7g Total Fat, 2g Protein, 15g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
130
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
70mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved