Indulge in a delightful symphony of flavors with our tantalizing Raspberry Cheesecake Crumb Bars, a perfect treat for any occasion. Featuring a buttery graham cracker crust, a creamy and tangy cheesecake filling bursting with fresh raspberry flavor, and a sweet and crunchy crumb topping, these irresistible bars offer a delightful contrast of textures and flavors in every bite. Our collection of recipes provides you with a classic version, a gluten-free alternative, and a decadent white chocolate variation, ensuring there's something for every palate and dietary preference. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these delectable treats, transforming your kitchen into a haven of baking aromas.
Let's cook with our recipes!
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 CHEESECAKE BARS
Raspberry Cheesecake Bars have a smooth, creamy filling balanced out perfectly with the buttery crust and crumbly topping. The fresh sweetness from the raspberry gives these bars a pop of vibrant flavor. And, the best part is these are super easy to make!
Provided by Alyssa Rivers
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- In a mixing 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-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.
- Meanwhile, in a small mixing 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 : Calories 398 kcal, Carbohydrate 46 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 343 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
- For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
RASPBERRY-SWIRL CHEESECAKE BARS
Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
- Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
- Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.
Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg
RASPBERRY CHEESECAKE BARS
Get jammin'! Cheesecake bars are one of the "berry" best!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 25
Number Of Ingredients 8
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. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
- Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
- Meanwhile, in large bowl, combine all filling ingredients; beat well.
- Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
- Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g
RASPBERRY CHEESECAKE BARS
One taste and you'll agree that these rich, creamy raspberry cheesecake bars are truly Betty's Best.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.
- Beat cream cheese in medium bowl until smooth. Beat in eggs 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 175, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
FRESH RASPBERRY CHEESECAKE BARS
These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.
Provided by Felix4067
Categories Cheesecake
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
- Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
- Combine flour and salt; add to butter mixture and stir until moist.
- In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
- Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Sprinkle with confectioners' sugar, let cool, and cut into bars.
RASPBERRY-CHEESECAKE BARS
Very light and refreshing dessert bars. Could exchange raspberry preserves for any type--blackberry, strawberry, etc.--and they'd be just as good.
Provided by F-16 momma
Categories Bar Cookie
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
- Cut in shortening until mixture resembles fine crumbs.
- Set aside 1/2 cup crumb mixture for topping.
- For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
- Bake for 12 to 15 minutes or till the edges are golden.
- In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
- Spread over the hot crust.
- Return to oven and bake for 15 minutes.
- Spread preserves over cream cheese mixture.
- In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
- Return to oven and bake for 15 minutes more.
- Cool in pan on a wire rack.
- Chill for 3 hours before cutting into bars.
- Store in the fridge.
Nutrition Facts : Calories 179, Fat 10.2, SaturatedFat 4.1, Cholesterol 27.2, Sodium 58.1, Carbohydrate 20.1, Fiber 0.7, Sugar 13.4, Protein 2.4
Tips:
- Use fresh raspberries for the best flavor. If frozen raspberries are used, thaw them completely and drain off any excess liquid before using.
- To make the crust, use a food processor to combine the flour, sugar, salt, and butter until the mixture resembles coarse crumbs. If you don't have a food processor, you can use a pastry blender or your fingers to combine the ingredients.
- Press the crust mixture into a 9x13 inch baking pan and bake for 15-20 minutes, or until golden brown. Let the crust cool completely before adding the filling.
- To make the cheesecake filling, use a stand mixer or hand mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract and sour cream. Pour the cheesecake filling over the cooled crust.
- To make the crumb topping, combine the flour, sugar, brown sugar, baking powder, salt, and butter in a medium bowl. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the cheesecake filling.
- Bake the cheesecake bars for 35-40 minutes, or until the center is set. Let the cheesecake bars cool completely before cutting into squares.
Conclusion:
Raspberry cheesecake crumb bars are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling, a sweet and tart raspberry layer, and a buttery crumb topping, these bars are sure to be a hit with everyone who tries them. To make the best raspberry cheesecake crumb bars, be sure to use fresh raspberries and a high-quality cream cheese. You can also experiment with different flavors of jam or jelly in the filling, such as strawberry, blueberry, or apricot. Whether you're serving them at a party or enjoying them as a special treat, raspberry cheesecake crumb bars are sure to be a favorite.
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