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 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.
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
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 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.
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.
CREAM CHEESE RASPBERRY BARS
Make and share this Cream Cheese Raspberry Bars recipe from Food.com.
Provided by L DJ3309
Categories Bar Cookie
Time 1h5m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix with butter and mix with fork until crumbly.
- Reserve one cup for topping.
- Press the remaining amount into a greased 13 x 9 x 2 inch pan.
- Carefully spread the 1/2 cup raspberry preserve over crust.
- Mix the cream cheese, sugar, flour, vanilla, eggs and raspberry preserve until blended.
- Spread over the crust and then sprinkle the reserve cake mix on top and bake 30-40 minutes at 350 degrees.
- Makes 24-30 squares.
Nutrition Facts : Calories 201.7, Fat 9.7, SaturatedFat 4.9, Cholesterol 29.4, Sodium 206.3, Carbohydrate 26.8, Fiber 0.3, Sugar 18.9, Protein 2.1
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
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5/5 (1)Calories 160 per servingServings 32
- 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.
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