Raspberry Cream Cheese Bars for Slygirl
Indulge in the irresistible layers of flavor with these Raspberry Cream Cheese Bars, a dessert that perfectly balances tangy raspberries with creamy decadence. Featuring a buttery, crumbly crust made from scratch, these bars are topped with a luscious cream cheese filling swirled with vibrant raspberry preserves for a stunning marbled effect. Ready in under an hour and chilled to perfection, they're the ideal make-ahead treat for gatherings or a sweet afternoon indulgence. Garnish with fresh raspberries for an elegant finishing touch that's as delightful to look at as it is to eat. Perfect for any occasion, this recipe is simple yet sophisticated, making it a must-try for dessert lovers.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 16 oz cream cheese, softened
- 0.75 cups powdered sugar
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 0.5 cups raspberry preserves
- 0.5 cups fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the all-purpose flour and granulated sugar. Stir in the melted butter until the mixture forms a crumbly dough.
Press the crumbly mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Pour the cream cheese mixture over the baked crust, spreading it evenly with a spatula.
Warm the raspberry preserves in the microwave for about 15-20 seconds to make it easier to drizzle. Using a teaspoon, drop small dollops of the preserves over the cream cheese layer.
Using a toothpick or the back of a knife, gently swirl the raspberry preserves into the cream cheese mixture to create a marbled effect.
Bake for 25-30 minutes, or until the cream cheese layer is set and slightly golden around the edges.
Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into 12 squares.
Optionally, garnish each bar with a fresh raspberry before serving. Enjoy!
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 74 mg | 2% | |
*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.
