Fresh Raspberry Bars

Is it just me or should raspberry be spelled rasberry? Or maybe I just say it wrong but I’ve never heard it pronounced with a p.

This is not your typical dessert, which makes it fun! I’m very much a sweet girl, I love my chocolate and decadence. This is more of a interesting combination of flavors and perfect for something different. The lemon with raspberries and goat cheese just make a marvelous flavor. Don’t be scared by the goat cheese, I think it really gives it a kick. You can of course, use all cream cheese and I’m sure it will still taste great. You can’t really go wrong with cream cheese.

We had a bbq yesterday evening which is why I made them. I typically try and make not so healthy food when people are over that way I don’t get stuck with the temptation of eating it all. Everybody loved them and some gladly took some home with them! This recipe is a little time consuming so you definitely don’t want to make it if you’re in a rush. It’s not hard, just takes time to put in oven and cook the shortbread then in the oven again to cook the custard of course time to cool. So make this when you have an evening event or the day before. It tastes just as good as the first day.

raspberry bars









Fresh Raspberry Bars


  • 1 cup unsalted butter at room temp
  • 1/4 cup brown sugar
  • 1/2 t salt
  • 2 cups white flour
  • 3/4 cup raspberry jam or preserves
  • 2 cups (1 pint) fresh raspberries
  • 8 oz cream cheese
  • 4 oz goat cheese or 4 oz cream cheese
  • 1/2 cup sugar
  • 1 T white flour
  • 2 large eggs
  • 2 T lemon zest
  • 2 T fresh lemon juice
  • 1/2 t vanilla extract


  • Preheat oven to 350 degrees. Line a 13×9 baking pan with foil and brush bottom and sides with butter or spray with oil so bars don’t stick.
  • In a large bowl, beat butter on medium to high speed to blend and soften (about 30 sec)
  • Add brown sugar and salt, beat on low speed until mixed. Add 2 cups flour, beat on low speed until mixed. Increase speed to medium until it forms a cohesive dough.
  • Place dough in pan and push into an even layer. Bake 20 minutes or until dough has began to puff and is just set.
  • Spread jam and then raspberries evenly over crust.
  • In large bowl, beat cream and goat cheese on medium to high for 30 seconds. Mix in sugar and 1 T flour until blended. Add eggs, lemon zest, lemon juice, and vanilla. Beat until smooth.
  • Pour custard over raspberries and distribute evenly. Bake at 350 degrees for 25-30 minutes.
  • Let cool and then cut into bars. You can sprinkle powdered sugar over top for an even more interesting look.