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These Raspberry Cream Cheese Bars pack in that irresistible pairing of creamy cheesecake and tart raspberry on a buttery shortbread foundation. Every bite captures a perfect balance of tangy fruit and plush sweetness, making this the ultimate bar for potlucks or sunny afternoon pick-me-ups.
The first time I baked these bars for an outdoor picnic, friends begged for second helpings before I even packed up my basket. You get a dessert that feels bakery worthy without chasing complicated steps.
Ingredients
- Unsalted butter: Brings rich flavor to the shortbread and melts evenly for tenderness. Try to use European style if you find it.
- Powdered sugar: Lends melt in your mouth softness to the crust and cream cheese layer. Choose a fine grind for best texture.
- Vanilla: Deepens the overall sweetness and aromatic comfort. Go for pure extract instead of imitation.
- Egg yolk: Adds richness and binding to the shortbread. Use a fresh egg from a trusted source.
- All purpose flour: Creates the structure of the bars. Measure with the spoon and level method for accuracy.
- Milk or cream: Moistens the crust just right. Heavy cream will lead to a silkier crumb.
- Water: Essential base for the raspberry sauce. Use filtered water for the most vibrant fruit color.
- Cornstarch: Thickens the raspberry glaze to glossy perfection. Sift it in to avoid clumping.
- Granulated sugar: Sweetens the fruit layer nicely. Opt for fine organic sugar if possible.
- Raspberry Jell O: Infuses powerful pink color and bold berry aroma. Look for the classic small box size at most grocery stores.
- Fresh raspberries: Deliver tang and natural vibrancy. Go for plump brightly colored berries with no mushy spots.
- Cream cheese: Softens to dreamy smoothness at room temperature. Use full fat for the best result.
- Heavy cream: Whips up light and pillowy for the filling. Choose a brand known for richness.
Step-by-Step Instructions
- Make the Raspberry Sauce:
- Whisk water, sugar, and cornstarch together in a small saucepan over medium high heat. Stir constantly as it heats up and begins to simmer. Once simmering, sprinkle in Raspberry Jell O powder and whisk again until fully dissolved. Take it off the heat and let it cool a bit; it should thicken into a pourable glaze.
- Prepare the Shortbread Crust:
- Preheat your oven to 350 degrees. Line and lightly grease an eight by eight inch square pan or round pan. Grab a small bowl and mix butter, powdered sugar, vanilla, milk or cream, and egg yolk together until smooth. Now add flour, stirring gently until you get a crumbly dough that just holds together. Evenly press this mixture into the bottom of your pan. Use your palms to get a level base. Bake for ten to twelve minutes until you see the edges turning golden brown. Cool the crust in the pan for about fifteen minutes.
- Make the Cream Cheese Layer:
- Beat the cold heavy whipping cream in a clean bowl until stiff peaks form. This means the cream holds its shape when you lift your beaters. Set that aside. In another bowl, whip together the softened cream cheese, powdered sugar, and vanilla until it turns fluffy and velvety. Fold your whipped cream gently into the cream cheese mixture so it stays airy.
- Assemble the Bars:
- Spread your cream cheese filling evenly over the cooled shortbread layer. Arrange fresh raspberries all across the cream cheese so every bite gets fruit. Pour the raspberry Jell O glaze slowly over the berries. If the glaze has set a bit, just microwave it briefly to melt it again.
- Chill and Slice:
- Transfer the pan to your fridge and chill for at least one hour to let everything set up. Use a sharp knife to slice the bars and serve cold for the dreamiest texture.
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Whenever I use full fat cream cheese the filling turns out rich and luscious like a bakery cheesecake. I remember sitting on the porch with my sister, faces sticky from berry juice after sneaking these bars from the fridge cooled to just the right chill.
Storage Tips
Store these bars in an airtight container in the fridge for up to four days. You can also freeze slices individually by wrapping them in plastic wrap and placing them in a ziplock bag. Just thaw in the fridge before serving for the best creamy texture.
Ingredient Substitutions
If you are short on fresh raspberries you can swap in frozen ones, just thaw and blot them well before layering. For a different flavor, change the Jell O and fruit combo. Try strawberry or blackberry for a twist. You can use a gluten free flour blend for the crust to accommodate allergies.
Serving Suggestions
Serve these bars chilled straight from the fridge. Dress up each bar with a dollop of whipped cream or extra fresh berries. For parties, cut into bite size squares and pile on a pretty platter; there is always a scramble for the last piece.
Raspberry Cream Cheese Bars in History
Raspberry and cream cheese desserts have been cherished in American kitchens for decades, often making appearances at family reunions and church potlucks. The Jell O glaze is a clever retro touch that brightens the flavor and color the way generations did before us.
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Frequently Asked Questions
- → Can I use frozen raspberries for this dish?
Yes, frozen raspberries can be used. Thaw them and drain excess moisture before using to avoid a watery glaze.
- → How do I prevent the shortbread crust from crumbling?
Be sure to press the dough firmly into the pan and let it cool completely after baking before adding layers.
- → Can I make this dessert ahead of time?
Absolutely! These bars can be made a day in advance. Store them covered in the refrigerator to keep them fresh.
- → What can I use instead of Raspberry Jell-O?
You can use a natural raspberry syrup or a mixture of raspberry puree and cornstarch for a similar effect.
- → What type of pan works best for this dessert?
An 8x8 square pan is ideal as it provides evenly shaped bars. You can also use a 9-inch round pan if preferred.