Raspberry Cream Cheese Bars (Print Version)
# Ingredients:
→ Shortbread Layer
01 -
½ cup unsalted butter, room temperature
02 -
⅓ cup powdered sugar
03 -
½ teaspoon vanilla extract
04 -
1 egg yolk
05 -
1 cup flour
06 -
1 tablespoon milk or cream
→ Raspberry Layer
07 -
½ cup water
08 -
1 tablespoon cornstarch
09 -
⅓ cup sugar
10 -
1.4-ounce package of Raspberry Jell-O
11 -
2 cups fresh raspberries
→ Cream Cheese Layer
12 -
8 oz cream cheese (1 block)
13 -
½ cup powdered sugar
14 -
½ teaspoon vanilla extract
15 -
1 cup heavy cream
# Instructions:
01 -
In a small pan, combine water, sugar, and cornstarch over medium-high heat. While whisking, bring to a simmer. Once simmering, add Raspberry Jell-O and whisk to combine. Remove from heat and cool slightly.
02 -
Preheat oven to 350°F (175°C). In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk. Add flour and mix until just combined (dough will be crumbly). Press into the bottom of a lined and greased 8x8 inch square pan or 8-9 inch round pan. Bake for 10-12 minutes or until edges begin to brown. Remove from oven and cool for 15 minutes.
03 -
In a clean bowl, beat cold heavy whipping cream until stiff peaks form, then set aside. In a separate medium-sized bowl, beat cream cheese, powdered sugar, and vanilla extract together until smooth. Carefully fold the whipped cream into the cream cheese mixture. Spread this mixture over the cooled shortbread crust.
04 -
Layer fresh raspberries onto the cream cheese layer. Pour the Jell-O glaze over the raspberries. If the glaze has set, microwave for 20 seconds until melted. Chill the assembled dessert for 1 hour.
05 -
Slice into bars and serve. Enjoy!
# Notes:
01 -
For best results, use fresh raspberries and ensure all components are fully cooled before assembling.