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Raspberry Cheesecake Bars

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 1x


  • 12 Oreo cookies, crushed
  • 2 tablespoons melted butter
  • 2 packages (8 oz each) cream cheese, softened
  • 1/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 tablespoon lemon juice
  • 2 tablespoons flour
  • 3 tablespoons raspberry jam
  • 27 fresh raspberries


  1. Preheat oven to 350 degrees.
  2. Line an 8×8 inch baking pan with parchment paper, leaving enough overhang on the sides to be able to lift the cheesecake out of the pan after baking.
  3. In a small bowl, mix the crushed Oreos with melted butter until well combined. Press the Oreos into the bottom of the parchment paper lined baking dish.
  4. Bake for 8 minutes.
  5. In the meantime, place softened cream cheese in the bowl of a stand mixer. With the paddle attachment on low speed, mix the sugar into the cream cheese.
  6. Add the eggs, one at a time, mixing to combine. Be careful not to over mix the cheesecake throughout the mixing process. This will incorporate too much air, and cause the cheesecake to puff up too much and crack.
  7. Add vanilla and lemon juice, and mix. Then add the flour, and give the cheesecake batter one final mix.
  8. Pour the batter over the Oreo crust, and smooth it out to the edges.
  9. Spoon several small “dots” of the raspberry jam onto the surface of the cheesecake batter. Using a butter knife, gently swirl the jam into the shallow surface of the batter.
  10. Bake the cheesecake for 40 minutes, and then cool at room temperature for 1 hour.
  11. To get nice crisp edges when cutting the cheesecake, I put my cheesecake into the freezer for a couple of hours so that it was really firm. Then I placed the nine squares onto a serving platter and refrigerated them until I was ready to serve them.
  12. Garnish with fresh raspberries.


  • Serving Size: 1 Bar
  • Calories: 345
  • Sugar: 19g
  • Sodium: 259mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8.4g
  • Trans Fat: 0.1g
  • Carbohydrates: 28g
  • Fiber: 0.7g
  • Protein: 5.3g
  • Cholesterol: 99mg