Raspberries and Cream Bars

Raspberries and Cream Bars have a sweet chewy crust, creamy cheesecake filling, and are topped with a sweet cream glaze! Perfect potluck and party recipe.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20
Author Sara


For the Crust:

  • 1 cup butter room temperature
  • 2 cups white granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder

For the Filling:

  • 8 oz. cream cheese softened
  • 1 egg
  • ½ cup sugar
  • 1 tsp vanilla
  • 2 to 2-1/2 cups mashed raspberries, or 21 oz. can pie filling

For the Icing:

  • 2 cups powdered sugar
  • 1 Tbsp butter melted
  • ½ tsp vanilla
  • 3 Tbsp milk or heavy cream


  1.  Preheat oven to 350 degrees F. Grease cookie sheet.

  2.  For crust, cream together butter and sugar. Add eggs one at a time, beating well after each egg. Add in vanilla.

  3. In a separate bowl, combine flour, salt, and baking powder. Add to the creamed butter mixture until combined. Save heaping cup of dough to top bars with. Spread the crust dough in prepared cookie sheet in an even layer (except the reserved dough for the top). 

  4.  For cream filling, beat cream cheese, egg, ½ cup sugar, and vanilla together until smooth and creamy.  Spread cream cheese filling evenly over crust dough.

  5. Spoon mashed raspberries on top of cream cheese filling. Drop remaining crust dough in small pieces over top of bars.

  6. Bake at 350 F for 30 minutes or until an inserted toothpick comes out clean. The middle may be slightly jiggly, it’s okay. Let cool completely.

     For glaze, combine powdered sugar, butter, vanilla, and milk. Drizzle over cooled bars. Slice and serve. 

Recipe Notes

Also delicious using peaches, blueberries, or strawberries!