Delicious Raspberry Cream Cheese Bars You'll Crave This Summer

These Raspberry Cream Cheese Bars offer a delightful mix of creamy sweetness and tartness, perfect for summer gatherings.

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Prep Time 20

Cook Time 15

Chilling Time 1

Total Time 1 35

Servings: 12 bars

Course: DESSERTS

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shortbread Crust

1 cup Unsalted Butter Provides a rich, creamy base; margarine works in a pinch.
1/2 cup Powdered Sugar Adds sweetness and tender texture; no direct substitute suggested.
1 teaspoon Vanilla Extract Enhances flavor; consider almond extract for a different twist.
1 large Egg Yolk Contributes richness; a flax egg can replace it for a vegan alternative.
1 cup All-Purpose Flour Forms the structure of the crust; a gluten-free flour blend works too.
2 tablespoons Milk or Cream Adds moisture for a richer flavor; optional but highly recommended.

For the Raspberry Layer

1 cup Water Essential for the raspberry layer; no substitution suggested.
2 tablespoons Cornstarch Thickens the raspberry layer for the perfect consistency; no substitutes needed.
1/2 cup Granulated Sugar Sweetens the raspberry mixture; try honey or agave as a natural alternative.
1 box Raspberry Jell-O Adds vibrant flavor and color; fresh raspberry puree is a natural substitute.
2 cups Fresh Raspberries The star ingredient! Provides natural sweetness; other berries can substitute.

For the Cream Cheese Layer

8 oz Cream Cheese Gives a rich, creamy filling; mascarpone is a delicious alternative.
1/2 cup Powdered Sugar Ensures sweetness and smoothness in the cream cheese mixture; no direct substitute.
1 teaspoon Vanilla Extract Adds a warm flavor note; almond extract can be a fun different choice.

Equipment

mixer
saucepan
Baking Pan

Method

Preparation Steps

Prepare Shortbread Layer: Cream together unsalted butter, powdered sugar, and vanilla extract using a mixer until smooth. Mix in egg yolk, then gradually add all-purpose flour and milk or cream until combined. Press this mixture into the bottom of the baking pan and bake at 350°F for 15 minutes or until lightly golden.
Make Raspberry Layer: In a medium saucepan, combine water, cornstarch, granulated sugar, and Raspberry Jell-O. Stir continuously over medium heat and bring to a boil. Once boiling, gently add the fresh raspberries, and simmer for about 5 minutes until thickened. Remove from heat and let cool slightly.
Prepare Cream Cheese Layer: In a large bowl, whip the cream cheese with powdered sugar and a splash of vanilla extract until perfectly smooth. Slowly fold in the whipped heavy cream until fully combined and luscious.
Layer and Set: Once the shortbread crust is completely cooled, spread the cream cheese layer evenly over it. Then, top with the raspberry layer, spreading it gently. Chill in the refrigerator for at least 1 hour before cutting into bars.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Optional: Top with a drizzle of melted chocolate for an extra indulgent touch. Exact quantities are listed in the recipe card below.

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