Raspberry Pie Bars on TastesBetterFromScratch.com
Print Recipe
5 from 1 vote

Raspberry Pie Bars

Raspberry Pie Bars with a soft and chewy shortbread crust, a whipped cream cheese layer, and a raspberry pie layer topped with fresh raspberries.
Prep Time20 hrs 40 mins
Cook Time35 mins
Total Time21 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 366kcal
Author: Lauren Allen


Shortbread Crust

  • 2 cups all-purpose flour
  • 1 cup butter , cold, diced
  • 1/2 cup light brown sugar
  • ½ cup pecans

Whipped Cream Cheese Layer

  • 8 ounces cream cheese , room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream

Raspberry Pie Layer

  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch
  • 2/3 cup cold water
  • 3 heaping cups raspberries (fresh or frozen)
  • 3/4 cup water
  • dash of salt
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 2 Tablespoons butter
  • 2 1/2 Tablespoons cornstarch + 1/4 cup water
  • 1 large egg , yolks and whites separated
  • ½ teaspoon red gel food coloring


For the Shortbread Crust:

  •  Use a pastry blender or forks to mix all ingredients together for the shortbread crust. Press gently into a 9x13 pan. Bake at 350 degrees F for 15 minutes. Remove from oven and set aside to cool

For the Whipped Cream Cheese Layer:

  • Use electric mixers to cream together the cream cheese and powdered sugar until smooth. Beat in vanilla. In a separate bowl beat the heavy cream until stiff peaks form. 
  • Fold the whipped cream into the cream cheese mixture. Spread filling over the cooled shortbread crust. Refrigerate until the raspberry filling is ready.

For the Raspberry Pie Filling:

  • In a small saucepan, whisk together 2 Tbsp granulated sugar and 3 tsp cornstarch until well blended. 
  • Stir in 2/3 cup cold water and 2 cups of raspberries. Cook over medium heat, whisking frequently, until mixture reaches a boil. 
  • Gently boil for about 5 minutes on medium-low heat, whisking constantly until sauce has thickened slightly and raspberries are blended in. 
  • Remove from heat and force sauce through a fine mesh strainer to remove the seeds. Set aside this seed-less sauce.
  • Add ¾ cup water, dash of salt, ½ cup sugar, 2 Tbsp butter to the saucepan and bring to a boil. 
  • While waiting for mixture to boil, stir together 2 ½ Tablespoons of cornstarch and 1/4 cup of water together in a small bowl. 
  • Add to boiling mixture, stirring well to combine, and turn heat to low. The sauce will thicken pretty quickly.
  • Separate the egg yolks and whites into two separate bowls. 
  • Beat the egg yolks with a fork. Add a large spoonful of the mixture from the saucepan, to the egg yolks and stir well. 
  • Repeat with 2-3 more spoonful’s, to temper the eggs. Then add the egg mixture to the saucepan. At this time also add the reserved seed-less raspberry sauce back to the saucepan.
  • In a separate bowl beat the egg whites with electric beaters. Slowly add 2 Tbsp sugar. Beat until stiff peaks form. 
  • Fold egg whites into the mixture in the saucepan. (I added 1/2 tsp of red gel food coloring at this point to make it a prettier shade of red).
  • Stir in the remaining cup of raspberries – I also like to save a few to sprinkle on the top.
  • Pour raspberry mixture over cream cheese layer—sprinkle any extra raspberries on top. Chill in refrigerator for at least 3-4 hours before serving.


I usually make the crust and cheesecake filling the day before!


Calories: 366kcal | Carbohydrates: 31g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 182mg | Potassium: 78mg | Sugar: 17g | Vitamin A: 800IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg