Fresh raspberries and a creamy filling make these bars a delicious and sweet dessert.
Ingredients Needed:
- Butter
- Brown sugar
- Flour + Salt
- Raspberry jam
- Fresh raspberries
- Cream cheese
- Mascarpone cheese
- Eggs
- Lemon juice + Vanilla
- Powdered sugar
Jam: Want to make it homemade? Find Out How!
Mascarpone cheese: If you can’t locate or get your hands on this, feel free to replace it with additional cream cheese. Hint: It is probably located in the “fancy” cheese section in your grocery store.
How to Make:
- Make your crust. Once it’s done, let it cool for about 15 minutes.
- Next, spread the jam on top of that cooled crust. Then, top the jam with your fresh raspberries.
- In a mixing bowl, make the filling. Pour the filling on top of the fresh raspberries/jam.
- Bake it!
- Remove it from the oven and let it cool at room temperature for an hour. Then, refrigerate it for at least 2 hours before serving.
- Before serving, sprinkle the tops with powdered sugar.
Storage: Keep any leftovers in the refrigerator.
Fresh Raspberry Bars
Fresh raspberries and a creamy filling make these bars a delicious dessert!
Ingredients
- FOR CRUST
- 1 cup (2 sticks) butter
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 cups flour
- FOR BARS
- 3/4 cup seedless raspberry or berry jam
- 6 oz fresh raspberries
- 8 oz cream cheese, softened
- 4 oz mascarpone cheese, softened
- 1/2 cup sugar
- 1 TBSP flour
- 2 eggs
- 2 TBSP lemon juice
- 1 tsp vanilla
- powder sugar, for dusting
Instructions
- Preheat oven to 350 degree. Cover a 9 x 13 baking dish with foil. Make sure to let some extra foil hand over the side for easier removal. Lightly spray foil with non stick cooking spray.
- In a mixing bowl, beat butter until creamy. Add in brown sugar. Beat on low to mix. Turn off mixer and add in 2 cups flour. Mix until dough forms.
- Spread dough on bottom of prepared pan. Bake for 20-25 minutes or until dough starts to puff. Once done, cool for 15 minutes.
- Spread jam on cooled crust.
- Sprinkle raspberries evenly over jam.
- In a mixing bowl, beat cream cheese and mascarpone cheese. Add in sugar, 1 TBSP flour, lemon juice, eggs and vanilla. Mix until smooth.
- Pour over raspberries and jam evenly.
- Bake for 30 minutes or until barely set. Remove from oven and let it cool for 1 hour. Refrigerate for 2 hours, uncovered.
- Remove bars by lifting foil completely from pan.
- Cut bars and sprinkle with powdered sugar before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 106mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate