Introduction

These Raspberries and Cream Bars combine a buttery crust with a creamy filling and a sweet raspberry topping for a delightful treat. Perfect for gatherings or a simple dessert, they offer a balance of rich and fruity flavors in every bite.

A close-up of a square piece of raspberry dessert with three distinct layers: a light brown crust at the bottom, a creamy pale yellow middle layer with embedded red raspberry swirls, and a top layer featuring a drizzle of white icing in a grid pattern. The piece is held by a gold spatula with a wooden handle, and a single fresh red raspberry sits on top, adding color contrast. The dessert is surrounded by more cut squares on a surface with a white marbled texture, and a woman's hand grips the spatula above. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (room temperature)
2 cups white granulated sugar
3 eggs
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
8 oz. cream cheese (softened)
½ cup sugar
½ cup sour cream
1 tsp vanilla
1 egg
2 cups mashed raspberries, or 21 oz. can pie filling
2 cups powdered sugar
1 Tbsp butter (melted)
½ tsp vanilla
3 Tbsp milk or heavy cream

Instructions

Step 1: Preheat oven to 350 degrees F. Grease a cookie sheet to prepare for baking.
Step 2: For the dough, in a mixing bowl, cream together the butter and white sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla.
Step 3: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the creamed butter and sugar mixture, combining until a dough forms. Reserve a heaping cup of dough for the topping.
Step 4: Spread the remaining dough evenly into the prepared cookie sheet, creating the base layer.
Step 5: For the creamy filling, beat together the softened cream cheese and ½ cup sugar until smooth. Add the sour cream, 1 teaspoon vanilla, and 1 egg, mixing until the filling is creamy and uniform.
Step 6: Spread the cream cheese filling evenly over the dough base in the cookie sheet.
Step 7: Spoon the mashed raspberries or pie filling gently over the cream cheese layer, taking care not to mix the fillings.
Step 8: Drop the reserved dough in small pieces evenly over the raspberry topping.
Step 9: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted near the center comes out clean. The center may be slightly jiggly but will firm up as it cools. Allow the bars to cool completely.
Step 10: For the icing, combine powdered sugar, melted butter, vanilla, and milk in a small bowl until smooth. Drizzle the icing over the cooled bars.
Step 11: Slice into bars and serve.

Tips & Variations

Use fresh raspberries mashed by hand for a more vibrant and natural flavor, or canned pie filling for convenience and a smoother texture.
Chill the dough slightly before spreading to make it easier to handle.
For a tangier twist, substitute sour cream with Greek yogurt in the cream cheese filling.
Add a handful of toasted sliced almonds on top before baking for extra crunch.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat gently in the microwave if desired, but they are delicious served chilled or at room temperature.

How to Serve

The image shows a rectangular dessert bar with three visible layers: the bottom layer is a thick, golden-brown crust with a crumbly texture, the middle layer is a soft, light yellow cake, and the top layer is a bright red raspberry jam spread unevenly, topped with white drizzle icing in thin, crisscross lines. A woman's hand with a white-handled spatula lifts one square piece from the tray, revealing the layers clearly. The bars are cut into square pieces and placed on a lined metal baking tray, with a bowl of fresh red raspberries and a green and white patterned cloth in the blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Thaw and drain them well before mashing to avoid excess liquid that could affect the texture of the bars.

Do I need to use cream cheese in the filling?

Cream cheese provides the creamy texture and flavor that balances the tart raspberries. You can substitute with mascarpone or ricotta cheese for a slightly different but still delicious result.