Raspberry Cheesecake Bars By Mommie Cooks Recipe

Name: Raspberry Cheesecake Bars By Mommie Cooks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks butter; 1 cup white sugar; 1/4 cup brown sugar; 1 lemon Zested; 1 egg; 1 teaspoon vanilla; 1/4 teaspoon salt; 5 1/2 cups flour; 8 ounces cream cheese Pkg.; 1 teaspoon almond extract; 14 ounces sweetened condensed milk; 1 cup heavy whipping cream; 1 tablespoon water Cup+ 2; 1/4 cup white sugar; 2 cups frozen raspberries; 2 tablespoons corn starch

Servings: persons

2 sticks butter
1 cup white sugar
1/4 cup brown sugar
1 lemon Zested
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
5 1/2 cups flour
8 ounces cream cheese Pkg.
1 teaspoon almond extract
14 ounces sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon water Cup+ 2
1/4 cup white sugar
2 cups frozen raspberries
2 tablespoons corn starch

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

1842

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 sticks butter, 1 cup white sugar, 1/4 cup brown sugar, 1 lemon Zested, and more.

Yes, Raspberry Cheesecake Bars By Mommie Cooks 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.

That's it — enjoy your meal!

Raspberry Cheesecake Bars By Mommie Cooks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions