Raspberry Cream Bars
Indulge in the sweet and tangy perfection of these Raspberry Cream Bars, a dessert that blends creamy decadence with fruity brightness. Featuring a buttery, crumbly crust made from scratch, these bars are filled with a luscious cream cheese mixture, enhanced by the zesty kick of fresh lemon juice and the creaminess of sweetened condensed milk. Topped with plump, fresh raspberries coated in cornstarch to masterfully hold their juiciness, and finished with a streusel-like crumble, these bars are baked to golden perfection. Perfectly suited for brunch, potlucks, or an afternoon treat, these Raspberry Cream Bars are as easy to make as they are delicious. Serve them chilled for the ultimate melt-in-your-mouth dessert experience that’s guaranteed to impress! Keywords: Raspberry Cream Bars, easy dessert recipes, cream cheese bars, fruit dessert, best raspberry bars.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cup unsalted butter
- 0.25 teaspoons salt
- 2 cups fresh raspberries
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoons vanilla extract
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, mix together the all-purpose flour, granulated sugar, and salt for the crust and topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom of the prepared baking pan to form the crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, lemon juice, and vanilla extract, and mix until fully combined. This is your cream filling.
Rinse and pat dry the fresh raspberries. Toss them in a small bowl with the cornstarch to coat lightly. This will help thicken any juices as the bars bake.
Spread the cream cheese mixture evenly over the pre-baked crust. Scatter the raspberries evenly on top of the cream filling.
Sprinkle the reserved crumb mixture over the raspberries, covering the top evenly.
Bake for 25-30 minutes, or until the topping is golden brown and the center is set. Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 2 hours to fully set before slicing into bars.
Serve chilled and enjoy your Raspberry Cream Bars!
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 593.6 g | 216% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 387.0 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1468 mg | 113% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
