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-WHITE CHOCOLATE CHEESECAKE COOKIE BARS
When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.
Provided by Gaby Dalkin
Categories dessert
Time 3h35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
- To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
- Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.
RASPBERRY CHEESECAKE COOKIE BAR
Steps:
- Place cookie on serving plate. In a small bowl blend cream cheese and powdered sugar. Spread it over the cookie, top with raspberries.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g
INCREDIBLE RASPBERRY CHEESECAKE COOKIES
I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!
Provided by Melissa Goff
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
- Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g
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
RASPBERRY CHEESECAKE BARS
If your family is a cheesecake family, then you must try this recipe. It's just like cheesecake, but easier to make and serve. No water bath is required, you don't need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.
Provided by Olha7397
Categories Cheesecake
Time 1h5m
Yield 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
- MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
- MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
- Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
- Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
- Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
- Mom's Big Book of Baking.
Nutrition Facts : Calories 223.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 71, Sodium 130.1, Carbohydrate 17.4, Fiber 0.7, Sugar 9.2, Protein 3.9
RASPBERRY CHEESECAKE BARS (LIGHTER RECIPE)
The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
- Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
- Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
- For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
RASPBERRY JAM CHEESECAKE BARS
Got this recipe from a friend who "adapted/adopted" it from Pillsbury. Everyone in our building loves these and I make them a special batch at Christmas and for Valentine's Day.
Provided by Sherrybeth
Categories Bar Cookie
Time 1h30m
Yield 25 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
- In a large bowl, combine crust ingredients until well blended.
- Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
- While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
- Remove the crust from the oven and pour the filling over the crust.
- In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
- Carefully spoon the jam over and into the filing without disturbing the crust.
- Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
- Cool for 30 minutes.
- Stir remaining jam until smooth, then spread it evenly over the cooled bars.
- Refrigerate 30 minutes.
- Store leftovers (like you'll have those!) in the refrigerator.
NO-BAKE RASPBERRY CHEESECAKE BARS
Steps:
- Crust
- Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
- Combine graham crumbs, butter and 2 Tbsp. sugar.
- Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
- Raspberry Cheesecake Filling
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
- Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
- Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
- Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9278 g, Sugar 0 g, Protein 4 g
More about "raspberry cheesecake cookie bar recipes"
RASPBERRY CHEESECAKE COOKIE BAR RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 1Total Time 5 minsCategory DessertCalories 130 per serving
DELICIOUS RASPBERRY CHEESECAKE BARS | THE RECIPE CRITIC
From therecipecritic.com
RASPBERRY CHEESECAKE COOKIES (SUBWAY COOKIES COPYCAT …
From boulderlocavore.com
CHOCOLATE RASPBERRY CHEESE BARS RECIPE | KEEBLER - 300
From keebler.com
RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIE BARS
From bakerella.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - SALLY'S …
From sallysbakingaddiction.com
SUBWAY'S RASPBERRY CHEESECAKE COOKIES RECIPE
From practicallyhomemade.com
RASPBERRY CHEESECAKE COOKIE BARS - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Cuisine AmericanCategory DessertServings 12
RASPBERRY CHEESECAKE BARS | TURKISH STYLE COOKING
From turkishstylecooking.com
RASPBERRY CHEESECAKE COOKIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
RASPBERRY WHITE CHOCOLATE CHEESECAKE BARS | FOODTALK
From foodtalkdaily.com
RASPBERRY CHEESECAKE BARS RECIPE | SIDECHEF
From sidechef.com
RASPBERRY CHEESECAKE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
RASPBERRY CHEESECAKE BARS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
WHITE CHOCOLATE RASPBERRY COOKIES - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
LEMON RASPBERRY CHEESECAKE BARS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
RASPBERRY CHEESECAKE COOKIES - KETO, LOW CARB, EASY - JOY FILLED …
From joyfilledeats.com
RASPBERRY CHEESECAKE COOKIE BARS - MY FAMILY DINNER IDEAS
From myfamilydinnerideas.com
RASPBERRY CHEESECAKE COOKIES - A BAJILLIAN RECIPES
From abajillianrecipes.com
EASY RASPBERRY CHEESECAKE BARS RECIPE - EATING ON A DIME
From eatingonadime.com
RASPBERRY CHEESECAKE BARS WITH OREO CRUST - COOKIN' WITH MIMA
From cookinwithmima.com
BLACK RASPBERRY CHEESECAKE BARS | BUTTERMILK BY SAM
From buttermilkbysam.com
BEST RASPBERRY CHEESECAKE BARS RECIPE - DELISH
From delish.com
CHEESECAKE STUFFED RASPBERRY COOKIES - BROKEN OVEN BAKING …
From brokenovenbaking.com
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY CHEESECAKE COOKIES! - JANE'S PATISSERIE
From janespatisserie.com
CHEESECAKE BARS WITH RASPBERRY SWIRL - RECIPES BY NORA
From recipesbynora.com
SMALL BATCH RASPBERRY CHEESECAKE BARS - THE LOOPY WHISK
From theloopywhisk.com
RASPBERRY CHEESECAKE BARS RECIPE - RECIPES.NET
From recipes.net
EASY RASPBERRY CHEESECAKE BAR RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
VANILLA RASPBERRY CHEESECAKE BARS - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
RASPBERRY CHEESECAKE COOKIES - TASTETORONTO
From tastetoronto.com
RASPBERRY CHEESECAKE BARS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
COPYCAT CRUMBL RASPBERRY CHEESECAKE COOKIES - COOKING WITH KARLI
From cookingwithkarli.com
RASPBERRY SWIRL CHEESECAKE BARS - BAKE FROM SCRATCH
From bakefromscratch.com
YOGURT RASPBERRY CHEESECAKE BARS RECIPE | METRO
From metro.ca
RASPBERRY CHEESECAKE COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST RASPBERRY LEMON CHEESECAKE BARS - ANA'S BAKING …
From anasbakingchronicles.com
RASPBERRY CHEESECAKE BARS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love