RASPBERRY CREAM CHEESE BARS
In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
Nutrition Facts :
RASPBERRY CREAM CHEESE BARS
Tangy raspberries shine through an almond-laced cream cheese bar.
Provided by Land O'Lakes
Categories Cheesecake Cheesecake Cream Cheese Raspberry Fruit Cheese Dairy Cake Dessert Bar Dessert
Yield 32 bars
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
- Press mixture onto bottom of lightly greased 13x9-inch baking pan. Bake 12-16 minutes or until edges are very lightly browned.
- Meanwhile, combine cream cheese, 3/4 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.
- Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake 20-25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely. Refrigerate bars at least 2 hours before cutting. Store refrigerated.
Nutrition Facts : Calories 160 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 70 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein 3 grams
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
RASPBERRY-LEMON CHEESECAKE BARS
Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
- Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
- Bake 35 to 40 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
FROSTED RASPBERRY BARS
While visiting a friend, I tried one of these tempting treats that her daughter made. After one bite, I knew I had to have the recipe. The cake-like bars with a fruity filling and creamy frosting are a sweet solution for any potluck or party. -Esther Horst, Augusta, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. , Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm., Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-in. baking pan. Spread with raspberry filling. , Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners' sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.
Nutrition Facts : Calories 223 calories, Fat 10g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 260mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY-CREAM CHEESE DANISH BARS
A rich cream cheese filling is layered over a cracker-crumb crust with raspberry preserves and an almond-crumb topping for luscious cookie bars.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix cracker crumbs, brown sugar and margarine. Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.
- Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.
- Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RASPBERRY CREAM BARS
I found this recipe while surfing the web, in a moment of madness, and found this raspberrydelicious recipe. Cake mix, raspberries and cream cheese in wonderful bar recipe. Yes the raspberry preserves are listed twice.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- CRUST: Mix cake mix and butter until crumbly.
- Reserve 1 cup of crumb mixture.
- Press remaining crumb mixture into 13x9 pan.
- Spread 1 cup raspberry preserves over crust.
- It spreads easier if you heat it slightly in a microwave.
- FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
- Fold in 1/4 cup raspberry preserves.
- Spread carefully over crust.
- Sprinkle reserved crumb mixture over filling.
- Bake 30-40 minutes until golden brown.
- Cool in pan before cutting into bars.
RASPBERRY CREAM BARS
A yummy fluffy dessert using frozen raspberries. Strawberries, blueberries, peaches, etc. would all be so good in this too!
Provided by Kaarin
Categories Gelatin
Time 29m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
- Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
- Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
- Pour raspberries over cream layer and chill.
- If you like, more Cool Whip can be spread on top.
Nutrition Facts : Calories 451.3, Fat 24.3, SaturatedFat 15.3, Cholesterol 51.3, Sodium 524.9, Carbohydrate 55.6, Fiber 3.9, Sugar 33.4, Protein 5.6
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
FROSTED RASPBERRY BARS
Cake-like bars with fruity raspberry filling.
Provided by benson_lorraine
Categories Raspberry Bars
Time 5h5m
Yield 24
Number Of Ingredients 17
Steps:
- Whisk flour, baking powder, and salt together in a bowl.
- Whisk eggs, milk, and vanilla together in a small bowl.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with egg mixture, beating dough briefly after each addition. Divide dough in half and wrap in plastic wrap; chill for 2 hours or until firm.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
- Roll out 1 portion of dough into a 15x10-inch rectangle; carefully transfer to the prepared pan. Spread with raspberry pie filling.
- Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips and weave into a lattice pattern over filling.
- Bake in the preheated oven until golden brown, about 30 minutes. Cool on a wire rack, about 1 hour.
- When bars are almost cool, prepare frosting. Beat cream cheese, marshmallow creme, butter, and shortening together in a bowl until smooth. Gradually add 1/2 cup plus 1 tablespoon confectioners' sugar and milk, beating until smooth. Drizzle over bars. Chill until set. Cut into bars.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 24.8 g, Cholesterol 39 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 175.9 mg, Sugar 5.5 g
RASPBERRY PECAN CREAM CHEESE BARS
Another one of my 3-layer desserts that takes only minutes to prepare. This particular cake mix comes with a packet of glaze and it's own swirl mix. Using the cake mix as a crust this makes a beautiful and tasty dessert. This is my own crowd pleasing dessert. {Note: The name of the boxed cake mix is Pillsbury Cinnamon Swirl Quick Bread & Coffee cake mix. The ingredients look confusing as if 2 different cakes. Just one long name}.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 55m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
- Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans; mix well. Sprinkle over cream cheese mixture.
- Bake at 350°F For 35 to 45 minutes or until golden brown. Cool 1 hour.
- Drizzle glaze from package over bars. Refrigerate 1 hour. Store in refrigerator.
Nutrition Facts : Calories 150.3, Fat 9, SaturatedFat 4.2, Cholesterol 44, Sodium 81.2, Carbohydrate 17.1, Fiber 0.5, Sugar 15.1, Protein 2.4
FRESH RASPBERRY CHEESECAKE BARS
These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.
Provided by Felix4067
Categories Cheesecake
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
- Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
- Combine flour and salt; add to butter mixture and stir until moist.
- In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
- Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Sprinkle with confectioners' sugar, let cool, and cut into bars.
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