Raspberry Almond Cheesecake Squares

A Little Story About My Friend Betty

I first made these for my friend Betty. She loves raspberries. She also loves almonds. I thought, why not put them together? I still laugh at that. I brought her a whole plate of these squares. Her eyes got so wide. She ate three right there at the kitchen table.

That is the magic of a good dessert. It is a little gift. It says, “I was thinking of you.” That matters more than a perfect crust. What treat makes you think of a special person? I would love to know.

Why The Crust Is So Important

Let’s talk about the bottom part. The crust. You press it into the pan firmly. Use your fingers. This is the foundation. A good crust holds everything up. It gives a nice little crunch.

We add sliced almonds right into the crust. They toast up in the oven. Doesn’t that smell amazing? That nutty smell means it is working. *Fun fact: pressing the crust down hard keeps it from crumbling later.* This matters because nobody wants a crust that falls apart.

The Sweet, Swirly Heart

Now for the fun part. The filling is two layers. First, spread the raspberry jam. Leave a tiny border. This stops the jam from burning on the edges. Then, the creamy cheesecake layer goes on top.

When you bake it, magic happens. The jam bubbles up a little. It swirls into the cream cheese. You get pretty pink ribbons inside. Do you like your desserts more creamy or more fruity? I can never decide.

A Lesson In Patience

Here is the hard step. You must let it cool. Then you must put it in the fridge. Wait for at least four hours. I know, it is tough. The waiting is the secret.

This waiting matters. It lets the flavors get friendly. It lets the squares firm up. Then you get a clean slice. If you rush, it will be a gooey mess. Trust me, I learned this the messy way. What is the hardest recipe step for you to wait through?

Cutting & Sharing Your Squares

Use the foil to lift the whole block out. It comes out so easily. Then cut it into neat squares. A sharp knife wiped clean between cuts works best.

These are perfect for sharing. Put them on a pretty plate. Take them to a neighbor. Save a few for yourself, of course. Sharing food builds a little bridge between people. That is a very good thing to do. It makes the world feel warmer, one sweet square at a time.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 ¾ cups (8¾ oz / 248g)	For the crust
Granulated sugar	¼ cup (1¾ oz / 50g)	For the crust
Light brown sugar	¼ cup packed (1¾ oz / 50g)	For the crust
Sliced almonds	¼ cup	For the crust
Salt	½ teaspoon	For the crust
Unsalted butter	12 tbsp (1½ sticks)	For the crust, cut into pieces
Cream cheese	16 oz (454g)	For the filling, softened
Granulated sugar	¾ cup (5¼ oz / 149g)	For the filling
Egg	1 large	For the filling
Vanilla extract	1 teaspoon	For the filling
Almond extract	¼ teaspoon	For the filling
Raspberry preserves	¾ cup	For the filling, seedless

My Raspberry Almond Cheesecake Squares

Hello, my dear. Come sit at the counter. I want to tell you about these lovely little squares. They taste like a fancy bakery treat. But they are really quite simple to make. The crust is buttery and nutty. The filling is creamy with a sweet raspberry swirl. Doesn’t that sound wonderful? I first made these for my book club. They were gone before the first chapter was discussed. I still laugh at that.

Let’s begin. First, we make the crust. It’s like making a sweet, crumbly sandcastle. Step 1: Heat your oven to 350 degrees. Line your baking pan with foil. This makes lifting the bars out so easy later. (My hard-learned tip: spray the foil too. Nothing sticks then!). In a food processor, mix the flour, both sugars, almonds, and salt. Pulse in the cold butter pieces. It will look like coarse, damp sand.

Step 2: Press that sandy mix firmly into your pan. Use your fingers or a cup. We want it nice and tight. Bake it until it’s just golden. It smells like toasted cookies. Let it cool completely. This is important. A warm crust will melt the jam. What’s your favorite part of baking: mixing, or the smell from the oven? Share below!

Now for the fun part. Step 3: Beat the softened cream cheese and sugar. It should be perfectly smooth. Then beat in the egg, vanilla, and that special almond extract. That almond is the secret. It makes everything taste so fancy. Doesn’t that smell amazing? It reminds me of my grandmother’s kitchen.

Step 4: Spread the raspberry jam over the cool crust. Leave a little border. Then, dollop your cream cheese mixture on top. Gently spread it all the way to the edges. It will swirl with the jam a bit. That’s beautiful. Bake it until it’s just slightly puffed. Let it cool, then chill it for hours. The waiting is the hardest part!

Step 5: Use the foil to lift your giant bar from the pan. Peel the foil back. Now, cut it into neat squares. A clean, sharp knife works best. Wipe it between cuts. Look at those lovely layers. You did it. Each square is a little masterpiece.

Cook Time: 45 minutes
Total Time: 5 hours 30 minutes (includes chilling)
Yield: 24 squares
Category: Dessert, Baking

Three Tasty Twists to Try

Once you master the classic, you can play. Here are three fun ideas. Summer Berry Swap: Use blackberry or strawberry jam instead. It’s so pretty. Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the cream cheese filling. A little joy in every bite. Lemon Zest Brightness: Add a teaspoon of lemon zest to the crust. It makes the raspberry flavor pop. Which one would you try first? Comment below!

Serving Them Up Right

These squares are perfect all on their own. But for a special touch, try this. Place one on a small plate. Add a few fresh raspberries and a mint leaf. So elegant. For a party, stack them on a cake stand. They look so impressive. To drink, I love a cup of Earl Grey tea. Its warmth is lovely with the cool cheesecake. For a festive night, a little glass of sparkling Moscato wine pairs beautifully. Which would you choose tonight?

Keeping Your Cheesecake Squares Happy

These squares keep beautifully in the fridge. Cover the pan tightly. They will stay perfect for four days. You can also freeze them for a sweet treat later. Wrap each square in plastic wrap first. Then place them all in a freezer bag.

I once sent a whole batch to my grandson’s school. I froze them the night before. They were thawed and ready by lunchtime! Batch cooking like this saves future-you time. It means a homemade dessert is always close by.

Let frozen squares thaw in the fridge overnight. No reheating needed! A cold bite is the best on a warm day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, a soggy crust is no fun. Make sure your crust is fully cooled. I remember when I was too eager once. The warm crust melted the jam into a puddle. Cooling it first gives you a nice, crisp base.

Second, the filling might crack while baking. Do not over-mix the cream cheese and egg. Just mix until it is smooth and combined. This keeps the texture creamy and prevents cracks. A smooth batter bakes into a beautiful, even top.

Finally, cutting messy bars is frustrating. Use a clean, hot knife. Dip your knife in hot water and wipe it dry. Make each cut clean and quick. This gives you neat, pretty squares every time. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend for the crust.

Q: How far ahead can I make them? A: They are perfect make-ahead. Bake them up to two days before serving.

Q: What if I don’t have raspberry preserves? A: Any seedless jam works. Apricot or strawberry are lovely swaps.

Q: Can I double the recipe? A: For a bigger crowd, simply double everything. Use two pans side-by-side.

Q: Any optional tips? A: A light sprinkle of powdered sugar on top looks pretty. Fun fact: Almond extract comes from the pits of stone fruits! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little squares. They are full of sweet, creamy joy. Sharing food is one of life’s best pleasures. I would love to hear about your baking adventure in your kitchen.

Tell me all about it in the comments below. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Happy cooking!

—Grace Ellington.