Raspberries and Cream Bars
Raspberries and Cream Bars have a sweet chewy crust, creamy cheesecake filling, and are topped with a sweet cream glaze! Perfect potluck and party recipe.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 300kcal
For the Crust:
- 1 cup butter room temperature
- 2 cups white granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 4.5 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
For the Filling:
- 8 oz. cream cheese softened
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 egg
- 2 cups mashed raspberries, or 21 oz. can pie filling
For the Icing:
- 2 cups powdered sugar
- 1 tablespoon butter melted
- ½ teaspoon vanilla
- 3 tablespoon milk or heavy cream
For creamy filling:
In a mixing bowl beat the softened cream cheese, and ½ cup sugar together until smooth. Add in sour cream, vanilla, and egg and mix until smooth and creamy. Spread cream cheese filling evenly over crust dough.
Spoon mashed raspberries on top of cream cheese filling, careful not to mix the fillings together. Drop remaining crust dough in small pieces over top of bars.
Bake at 350℉ for 30 minutes or until an inserted toothpick comes out clean. The middle may be slightly jiggly, it’s okay, it firms up as it cools.Let cool completely.
For icing:
In a small bowl combine powdered sugar, butter, vanilla, and milk. Drizzle over cooled bars. Slice and serve.
Cool completely for nice straight slices.
Storage: Can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
Calories: 300kcal | Carbohydrates: 58g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 202mg | Potassium: 85mg | Fiber: 1g | Sugar: 38g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg