raspberry cheesecake bars

(1 rating)
Recipe by
Gail Charbonneau
The Villages, FL

These bar cookies can be cut larger and served as a desert to be eaten with a fork.

(1 rating)
yield 32 bars
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For raspberry cheesecake bars

  • 1 1/4 c
    all purpose flour
  • 1/2 c
    brown sugar, packed
  • 1/2 c
    sliced almonds, finely chopped
  • 1/2 c
    shortening
  • 16 oz
    block cream cheese, softened
  • 2/3 c
    sugar
  • 2
    eggs
  • 3/4 tsp
    almond extract
  • 1 c
    raspberry jam, seedless, at room temperature
  • 1/2 c
    coconut flakes
  • 1/2 c
    sliced almonds

How To Make raspberry cheesecake bars

  • 1
    Combine flour, brown sugar and the 1/2 cup finely chopped almonds in a mixing bowl. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping.
  • 2
    For crust press the remaining crumb mixture into the bottom of a 13x9x2 inch baking pan. Bake in a preheated 350 degree oven for 12 to 15 minutes or until edges are golden.
  • 3
    Meanwhile beat the cream cheese, sugar, eggs and almond extract in another mixing bowl, until smooth. Spread over hot crust and return to oven and bake 15 minutes.
  • 4
    Stir jam until smooth. Spread over cream cheese mixture. Combine the reserved crumb moxture, coconut and sliced almonds in a small bowl and Sprinkle over jam.
  • 5
    Return to oven and bake 15 minutes more or until topping is golden brown. Cool in pan on wire rack. Chill for 3 hours before cutting into bars. Store bars in refrigerator.

Categories & Tags for Raspberry Cheesecake Bars:

ADVERTISEMENT