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A stack of two raspberry bars with a raspberry on top.
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5 from 12 votes

Raspberry Cheesecake Bars

The combination of sweet raspberries, tangy cream cheese, and chocolatey Oreos makes these Raspberry Cheesecake Bars absolutely heavenly! The best part is that they come together with just a few pantry staples you probably already have on hand!
Prep Time20 minutes
Cook Time43 minutes
Cooling Time2 hours
Total Time3 hours 3 minutes
Course: Dessert and Pastries
Cuisine: American
Servings: 16
Calories: 182kcal

Ingredients

Raspberry Jam Swirl

  • 6 ounces raspberries fresh or frozen
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Oreo Crust

  • 22 oreo cookies not double stuffed
  • 5 tablespoons butter unsalted

Cream Cheese Layer

  • 2 8 ounce cream cheese packages softened
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 2 large eggs

Instructions

  • Heat oven to 350° F. Line a 9-inch baking pan with parchment paper. Butter or lightly oil the parchment to prevent sticking.
  • Mix the cornstarch with the water in a small bowl with a fork. In a small saucepan, combine raspberries, 3 tablespoons of sugar, lemon juice, and the cornstarch mixture. Smash and stir raspberries with a wooden spoon. 
  • Bring up to a boil over medium-high heat and keep boiling for 3 minutes. Make sure to stir periodically so that it doesn't burn. Remove from heat and allow to cool completely before using. After it has cooled for about 20 minutes, put it in the fridge to get cold.
  • Crush the Oreos into crumbs using a blender, food processor, or gallon ziplock bag with a rolling pin.
  • In a microwave-safe bowl, melt the butter in the microwave. Add the finely crushed cookie crumbs to the melted butter and combine well. Pour into the prepared pan and press mixture down with a measuring cup or your hands.
  • Cook the crust for 8 minutes. Take out of the oven and set to the side. Keep the oven on.
  • In a large mixing bowl with a hand mixer or the bowl of a stand mixer, add in cream cheese and beat until smooth, scraping the bowl as needed. Add sugar, egg, and vanilla, and mix until smooth. 
  • Once the Oreo crust has cooled some, pour in the cheesecake batter and spread it out with a spatula.
  • Drop spoonfuls of the raspberry sauce over the cream cheese mixture. To make swirls, draw a knife back and forth through the cheesecake and the raspberry topping.
  • Bake cheesecake bars for 35-40 minutes until the edges are just turning golden brown.To prevent the cheesecake from cracking, leave it in the oven with the heat turned off and the door open.
  • Cover the cooked cheesecake with aluminum foil and refrigerate for at least 2 hours. Cut into small squares or rectangular bars and enjoy!

Notes

  • Use raspberry jam - If running low on time, reach for a jar of raspberry jam in your pantry. It can replace all of the ingredients for the jam, and you'll want to drop tablespoon-sized dollops on the cheesecake mixture. Swirl in as usual.
  • Substitute graham cracker crumbs - Although I love an Oreo cookie crust and think it adds to this recipe, you can absolutely make a graham cracker crust. You will need 2 cups of graham cracker crumbs to replace the Oreos.
  • Use your favorite berries - Technically, you could make this recipe with strawberries, blackberries, or blueberries, too! They are all sweeter than raspberries, so try cutting the sugar in half (1.5 tablespoons).
  • Use almond extract - I LOVE these bars made with almond extract. Try it if you are a fan of that flavor.
  • The bars will last in an airtight container for 3-4 days in the refrigerator.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 
 

Nutrition

Calories: 182kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 2mg