Raspberry Cheesecake Bars Recipe

Name: Raspberry Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE CRUST:; 2 sticks Butter; 1 cup White Sugar; 1/4 cups Brown Sugar; 1 whole Small Lemon, Zested; 1 whole Egg; 1 teaspoon Vanilla; 1/4 teaspoons Salt; 1-1/2 cup Flour; _____; FOR THE CREAM CHEESE LAYER:; 8 ounces, weight Cream Cheese; 1 teaspoon Almond Extract; 1 can (14 Oz. Size) Sweetened Condensed Milk; 1 cup Heavy Cream; _____; FOR THE RASPBERRY SAUCE:; 1 cup Water; 2 cups Frozen Raspberries; 1/4 cups White Sugar; 2 Tablespoons Cornstarch Mixed With An Equal Amount Of Cold Water

Servings: persons

FOR THE COOKIE CRUST:
2 sticks Butter
1 cup White Sugar
1/4 cups Brown Sugar
1 whole Small Lemon, Zested
1 whole Egg
1 teaspoon Vanilla
1/4 teaspoons Salt
1-1/2 cup Flour
_____
FOR THE CREAM CHEESE LAYER:
8 ounces, weight Cream Cheese
1 teaspoon Almond Extract
1 can (14 Oz. Size) Sweetened Condensed Milk
1 cup Heavy Cream
_____
FOR THE RASPBERRY SAUCE:
1 cup Water
2 cups Frozen Raspberries
1/4 cups White Sugar
2 Tablespoons Cornstarch Mixed With An Equal Amount Of Cold Water

1
For the cookie crust:
2
Cream together the butter with the two sugars. Add in the lemon zest, egg, and vanilla. Mix to combine.
3
Add in the salt and flour. Mix to form a dough.
4
Place dough in the fridge for about 30 minutes to firm up. After it has chilled, form into a tart pan (9x13 works great as well) and bake at 350u00b0F for 20 minutes or until cooked through and golden brown around the edges.
5
Let cool completely.
6
For the cream cheese layer:
7
In a mixer, whip together the cream cheese, almond extract and sweetened condensed milk until smooth. Set aside.
8
Whip the heavy cream until it becomes whipped cream. Fold the whipped cream into the cream cheese mixture. Chill.
9
For the raspberry sauce:
10
Combine the water, the raspberries and the sugar into a small pot and set to medium high heat.
11
Mix together the corn starch with an equal amount of cold water. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened. Remove from heat and place in the fridge until cooled completely.
12
To assemble:
13
Pour cream cheese mixture over the cookie crust and let set in the fridge for at least an hour. Serve with raspberry sauce spooned over the top.

1333

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE COOKIE CRUST:, 2 sticks Butter, 1 cup White Sugar, 1/4 cups Brown Sugar, and more.

Yes, Raspberry Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cheesecake Bars

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