raspberry cheesecake bars

A box of lemon cake mix is used in both the crust and the crumb topping for these easy bar cookies. In between is a delicious raspberry and cream cheese filling.

Raspberry Cheesecake Bars
Servings: 32 Yield: 32 bars Prep 15 mins Bake 350°F 50 mins Chill 2 hrs


  • 1 box (18.25 ounces) lemon cake mix
  • 1/2 cup cornflake crumbs
  • 3 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 1 cup seedless raspberry preserves
  • 1/2 cup sliced almonds

Make It

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Set aside 1/2 cup of the cake mix. In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs, 1 egg and 1/4 cup of the butter. Press into the bottom and partially up sides of the prepared baking pan.

3. In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust. Dollop cream cheese mixture with preserves and gently spread over cream cheese.

4. Sprinkle reserved cake mix over the top and drizzle with remaining 1/4 cup butter. Bake at 350 degrees F for 25 minutes. Sprinkle with sliced almonds and bake an additional 25 minutes or until set.

5. Cool completely in pan on cooling rack. Refrigerate for at least 2 hours. Cut into 32 bars and serve slightly cool.

Nutrition Facts

Servings Per Recipe: 32; Amount Per Serving: cal. (kcal): 193, Fat, total (g): 10, chol. (mg): 43, sat. fat (g): 6, carb. (g): 23, fiber (g): , pro. (g): 3, sodium (mg): 171, Percent Daily Values are based on a 2,000 calorie diet.