Raspberry Almond Cheesecake Bars Recipes

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RASPBERRY ALMOND CHEESECAKE BARS



Raspberry Almond Cheesecake Bars image

Time 5h10m

Number Of Ingredients 18

CRUST:
-----------------------
1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cups almonds, chopped
1/8 teaspoon salt
1/2 cup cold butter cut into 1 Tablespoon pieces (I use salted)
-----------------------
FILLING:
-----------------------
16 ounces cream cheese, at room temperature
3/4 cup sugar
2 Tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh raspberries

Steps:

  • CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 jar (12 ounces) raspberry jam

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 224 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 118mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND CHEESECAKE BARS



Almond Cheesecake Bars image

This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 large eggs, room temperature
FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons 2% milk

Steps:

  • Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON-RASPBERRY CHEESECAKE BARS



Lemon-Raspberry Cheesecake Bars image

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

1 cooking spray (such as Pam®)
2 cups all-purpose flour
¼ cup brown sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into 1-inch chunks
¾ cup seedless raspberry preserves
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
1 (6 ounce) container fresh raspberries, cut in half lengthwise

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

ALMOND-RASPBERRY MERINGUE BARS



Almond-Raspberry Meringue Bars image

These chewy, delicious bars also have a touch of coconut.

Provided by Dinah

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
1 egg
½ cup packed brown sugar
7 ounces almond paste
½ teaspoon almond extract
2 cups all-purpose flour
¾ cup seedless red raspberry jam
3 egg whites
½ cup white sugar
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
  • To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
  • Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
  • In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
  • Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

Make and share this Raspberry Cheesecake Bars recipe from Food.com.

Provided by Ceezie

Categories     Cheesecake

Time 1h10m

Yield 25 bars

Number Of Ingredients 7

1 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
one 8-ounce package cream cheese, softened
1/2 teaspoon almond extract
1 egg
1/4 cup seedless red raspberry jam

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • Combine ½ cup sugar and the butter in a large bowl; mix well. Stir in the flour until the mixture is crumbly. Press into the prepared pan. Bake 15 to 18 minutes, until the edges are lightly golden. Mixture will not be fully cooked.
  • Combine the remaining ½ cup sugar, cream cheese, almond extract, and egg in the large bowl. Beat using a mixer at high speed until well blended.
  • Pour the cream cheese mixture over the crust. Place 2 tablespoons of the jam in a small bowl and microwave on High 15 seconds, until slightly melted. Stir to blend and spoon over the cream cheese mixture. Using the tip of a spoon, carefully swirl the jam into the cream cheese layer, being careful not to disturb the crust.
  • Bake 18 to 20 minutes, until set. Place the pan on a wire rack and let stand 30 minutes. Using the back of a spoon, stir the remaining jam and spread evenly over the bars in thin layer. Refrigerate 30 minutes before cutting into bars. Store leftovers in the refrigerator.

Nutrition Facts : Calories 98.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 18.2, Sodium 30.1, Carbohydrate 15, Fiber 0.2, Sugar 9.6, Protein 0.9

CHEWY RASPBERRY ALMOND BARS



Chewy Raspberry Almond Bars image

Looking for a dessert made with Gold Medal® flour? Then check out these great raspberry almond bars - a chewy treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 9

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Steps:

  • Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
  • In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
  • Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
  • Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 18 g, TransFat 0 g

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!

Provided by BestTeenChef

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 13

1 pie dough
1/4 cup raspberry jam
1/2 cup butter or 1/2 cup margarine, softened
2/3 cup sugar
2 eggs
2/3 cup flour
1/4 teaspoon salt
red food coloring
green food coloring
2 tablespoons butter, softened
1 1/2-2 cups icing sugar
2 tablespoons cream or 2 tablespoons milk
1 teaspoon almond extract

Steps:

  • Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
  • Spread with raspberry jam.
  • Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
  • Divide batter in half. Colour half pink and half green.
  • First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
  • Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
  • Frosting:.
  • Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
  • Let set and then cut into bars.

Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4

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RASPBERRY CHEESECAKE BARS – LOW-CARB, KETO, GLUTEN-FREE
2018-06-23 Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer. Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars.
From cookinglsl.com
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ALMOND RASPBERRY BARS RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off.
From stevehacks.com
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RASPBERRY ALMOND BARS - THE VIEW FROM GREAT ISLAND
2021-06-02 Instructions. Preheat oven to 350F. Lightly spray a 9×13 baking pan. Put the flours, sugar, baking powder and salt in a food processor and pulse to combine. Add the cold butter (cut in pieces) egg, and almond extract to the bowl.
From theviewfromgreatisland.com
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EASY CHERRY CHEESECAKE BARS (WITH ALMOND FLAVORS) - DINNER, THEN …
2020-04-28 VARIATIONS ON CHERRY CHEESECAKE BARS. Cake Mix Crust: Combine 2 cups Yellow Cake Mix with 1 egg and 2 tablespoons oil, until moist and crumbly. Press into baking dish, covering bottom and up ¾ the sides of the pan. Oreo Cookie Crust: Crush 30 Oreo cookies with cream filling and mix with 12 tablespoons butter to form an Oreo Cookie crust.Try other …
From dinnerthendessert.com
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LOW CARB RASPBERRY CHEESECAKE BARS ⋆ DEB'S DAILY DISH
2020-05-15 How to make raspberry cheesecake bars: Make the crust first by combining the almond flour, cinnamon, melted butter and sugar substitute. Line a 8" x 8" pan with aluminum foil and then grease with cooking spray. Press the crust mixture onto the bottom of pan. Bake for approximately 20 minutes until golden brown.
From debsdailydish.com
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Top Asked Questions

How do you make Chewy raspberry almond bars?
Then check out these great raspberry almond bars - a chewy treat! Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour. In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
How do you make cheesecake bars?
Cheesecake bars are one of the "berry" best! Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
What is a raspberry raspberries cheesecake bar?
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. Preheat the oven to 350 degrees F (175 degrees C).
How to make cheesecake with raspberries?
In a large mixing bowl add the cream cheese, eggs, erythritol, vanilla and lemon juice and mix until well combined with a hand mixer. Place cheesecake filling over cooled crust and spread it out evenly in the baking dish. In a small bowl combine raspberries and sweetener. Use a fork to mash the berries all together.

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