Are you looking for an easy recipe that’s also beautiful and big on taste? Then look no further than this Raspberry Cheesecake Cookie Bars recipe!
This dessert recipe combines some of your favorite treats. Cheesecake and cookie bars…what could be better for your sweet tooth? It practically melts in your mouth and is worth every minute that it takes to make and set.
These Raspberry Cheesecake Cookie Bars are really delicious, and they’re so pretty. You can serve these for just about any occasion. They’re a little crunchy, cool, creamy, and the raspberry flavor just takes them over the top. This is a great recipe, so make sure to keep it in your favorites.
Raspberry Cheesecake Cookie Bars
Who doesn’t love cheesecake? We know we do! And what about cookie bars? Yeah, we love those too! So, why not combine them for the perfect treat? No-bake raspberry cookie bars are about to become your new favorite dessert.
We especially love the fact that these divine treats are no bake!! No bake desserts are always a favorite in our house.
This no-bake dessert is a great way to spoil dinner guests, and there’s plenty to go around as this recipe makes 10 to 12 servings (even though you won’t want to share).
No Bake Dessert
Everyone knows we LOVE our no bake desserts. No only are they easy but they are so convenient. There are times we just don’t have time to keep an eye on the oven. No bake desserts can be prepared a day a head (and sometimes even more). They usually have simple ingredients and they are always a big hit! What’s not to love?
This dessert has a cooked bottom cookie crust and a no bake cheesecake topping! The bottom cookie crust can be cooked the day ahead if you like. So this dessert is semi-no bake!
Equipment You Will Need
- Mixing bowl or food processor
- Another mixing bowl
- A 9×13-inch dish
- Parchment paper
- A mixer (preferably a stand mixer)
These ingredients can be found in your kitchen or local grocery store, so you don’t have to worry that you need anything too special.
For the cookie dough
- Baking powder
- Pink food coloring gel
For the cheesecake filling
- Cream cheese
- Heavy whipping cream
- Powdered sugar
- Dickinson’s Cascade Mountain Red Raspberry Preserves
- Fresh raspberries (rinsed and drained)
**See the recipe card at the end of the post for quantities.
It may seem like it takes a lot of effort to make these raspberry cheesecake cookie bars, but it’s really quite simple!
Step 1: Make the cookie dough
In a mixing bowl or a food processor, place the butter, sugar, vanilla, and egg, and mix, or blend until well mixed.
Then in a separate bowl, mix the flour, and baking powder, and add to the mixing bowl a little at a time until you’ve added all the flour, and mixed to blend.
Using the paddle attachment if using a stand mixer, add several drops of pink food coloring gel, and mix until well blended.
Line a 9×13-inch dish with parchment paper, and press the dough evenly into the bottom of the dish.
Bake the cookie dough at 350 degrees for 20 to 30 minutes, or until the edges turn golden brown, and a toothpick inserted in the center comes out clean.
Remove the dish to a wire rack to cool.
Step 2: Make the cheesecake
In the mixing bowl of a stand mixer or hand mixer, add the whipping cream, and powdered sugar, then whip the cream until stiff peaks form.
Remove the whipped cream to a smaller dish, and place it in the refrigerator.
Place the softened cream cheese in the mixing bowl, then add the sugar and vanilla before blending until the cheesecake filling is smooth and creamy.
Remove the whipping cream from the refrigerator, and add it to the mixing bowl.
Blend until the cheesecake filling is smooth and cream, scraping down the sides of the bowl as needed.
Add the raspberry preserves to the mixing bowl, and blend to mix.
The batter will turn a pretty pale pink color. (If you prefer more preserves, you can add more to the mixing bowl).
Step 3: Let everything cool and set
Place the mixing bowl in the refrigerator until the cookie dough baked in the dish is completely cool.
Rinse the raspberries in a colander under cool water, and place on paper towels to drain. Place in the refrigerator to keep fresh until time to serve.
When the dough is cool, pour the cheesecake filling on top of the cooled cookie dough, and smooth the top with the back of a spoon or spatula.
Place the cookie bars in the refrigerator for at least 4 hours to set.
Step 4: Cut and serve
When it’s time to serve, cut into 3×3 inch bars, and place a fresh raspberry on top of each bar. Add extra if you like!
Then serve and enjoy!
Every recipe can come with some extra tips no matter how simple it may seem! Here’s our tips for making the best raspberry cheesecake cookie bars you’ve ever tasted.
Make sure everything is prepped and laid out: This makes the entire process so much easier and will make clean up a breeze. You don’t want to be in the middle of a recipe just to figure out you’re missing something!
Use a stand mixer: A stand mixer will give you the most consistent results and will save your hands from getting worn out. You can use a hand mixer, if needed.
Use room temperature ingredients: Using ingredients that are close to the same temperature (unless the recipe says otherwise) will make it easier to mix and come together.
Add other fruit: Don’t be afraid to get creative! This recipe is great for other fruits, too and should be a fun experience. You can even swap the raspberries for another fruit entirely if you wish.
How to Store These Cheesecake Cookie Bars
You can store these no-bake cheesecake cookie bars in an airtight container in the refrigerator, for up to 4 to 6 days. They need to be refrigerated since they have cream cheese.
Try These Raspberry Cheesecake Cookie Bars!
These cheesecake cookie bars are truly so simple to make and will wow any dinner guest. It’s an easy way to cure a sweet tooth and is a versatile dessert that anyone can make.
If you’re looking for an irresistible treat that you can customize and will want to make again and again, give these raspberry cheesecake cookie bars a try.
Like this No-Bake Dessert Recipe? Check Out Our Other Easy No-Bake Recipes, too!
We have plenty of easy no-bake recipes to go around, so if you’re not a baker or need something that’s simple and easy, check out these other recipes!
MORE FAVORITE CHEESECAKE RECIPES:
Looking for more cheesecake recipes? Check out some of our favorites below!
Raspberry Cheesecake Cookie Bars
For the Cookie Dough:
- 2 sticks Butter – softened
- 1 cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 1 Egg
- 3 cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- Pink Food Coloring Gel
For the Cheesecake Filling:
- 3 8 oz. packages Cream Cheese – room temperature
- 1/2 cup Heavy Whipping Cream
- 1 Heaping Tablespoon Powdered Sugar
- 1 1/2 cups Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 2 heaping Tablespoons of Red Raspberry Preserves
- Fresh Raspberries for the top – to decorate (Rinsed and drained)
- In a mixing bowl, or a food processor, place the Butter, Sugar, Vanilla, and Egg, and mix, or blend until well mixed.
- In a separate bowl, mix the Flour, and Baking Powder, and add to the mixing bowl a little at a time until you've added all the flour, and mixed to blend. Using the Paddle attachment, add several drops of Pink Food Coloring Gel, and mix until well blended
- Line a 9 X 13 inch dish with Parchment paper, and press the dough evenly into the bottom of the dish. Bake the Cookie dough at 350 degrees for 20 to 30 minutes, or until the edges turn golden brown, and a toothpick inserted in the center comes out clean. Remove the dish to wire rack to cool.
- In the mixing bowl of a stand mixer, add the Whipping cream, and a heaping Tablespoon of Powdered Sugar, and whip the Cream until stiff peaks form. Remove the Whipped Cream to a smaller dish, and place it in the refrigerator.
- Place the softened Cream Cheese in the mixing bowl, and add the Sugar, and Vanilla and blend until the cheesecake filling is smooth and creamy.
- Remove the Whipping Cream from the refrigerator, and add it to the mixing bowl. Blend until the Cheesecake filling is smooth and cream, scraping down the sides of the bowl as needed. Add the Raspberry Preserves to the mixing bowl, and blend to mix.
- Batter will turn a pretty pink color. (If you prefer more Preserves, add another Tablespoonful to the mixing bowl). Place the mixing bowl in the refrigerator until the Cookie dough baked in the dish is completely cool.
- Rinse Raspberries in a colander under cool water, and place on paper towels to drain. Place in refrigerator to keep fresh until time to serve.
- When the dough is cool, pour the Cheesecake filling on top of the cooled Cookie Dough, and smooth the top with the back of a spoon, or spatula. Place the Cookie Bars in the refrigerator for at least 4 hours to set.
- When time to serve, cut into 3 X 3 inch bars, and place a fresh Raspberry on top of each bar.
- Serve, and Enjoy! Makes 10 to 12 servings