73 raspberry cream cheese bars Recipes

cooling time : 1 hrs chilling time: 2 hrs, crust ingredients, butter, softened, sugar, all-purpose flour, topping ingredients, cream cheese, softened, sugar, cornstarch, eggs, almond extract, fresh or frozen red raspberries, sliced almonds

butter, softened, brown sugar, quick-cooking oats, king arthur unbleached all-purpose flour, baking soda, salt, one 3 ounces) cream cheese, softened, sugar, eggs, vanilla extract, red raspberry preserves, chopped slivered almonds

white cake mix, butter, melted, raspberry preserves, cream cheese, softened, sugar, flour, vanilla, egg, raspberry preserves

yellow cake mix, butter, softened, raspberry preserves, cream cheese, softened, granulated sugar, flour, vanilla extract, egg, raspberry preserves

lemon cake mix, butter, softened, eggs, raspberry preserves, cream cheese, softened, milk, white chocolate , baking bars chopped, powdered sugar

unsalted butter, cut into 1-inch chunks, brown sugar , packed, kosher salt, all-purpose flour, raspberry jam, seedless, raspberries , 2 cups, cream cheese, softened, sugar, flour, egg, egg yolk, lemon zest, finely shredded, lemon juice, freshly squeezed, pure vanilla extract

unbleached all-purpose flour, sugar (sometimes called icing or powdered), cornstarch, salt, unsalted butter, chilled and cut into 12 pieces, cream cheese, softened, granulated sugar, eggs, pure vanilla extract, fresh raspberries or 1 cup frozen raspberries, thawed and patted dry with paper towels

crushed shortbread cookie (about 3 oz.), toasted almonds, finely chopped, butter or 1/4 cup margarine, melted, cream cheese, softened, white chocolate , baking bars melted and cooled, sugar, eggs, sour cream, vanilla, seedless red raspberry jam, fresh red raspberries or 1 cup frozen loose-pack lightly frozen sweetened raspberries

gold medal all-purpose flour, powdered sugar, cold butter or 2/3 cup margarine, cream cheese, softened, granulated sugar, eggs, frozen raspberries , in syrup thawed and undrained, fresh raspberry , if desired

flour, chopped pecans, brown sugar, cinnamon, salt, butter or 1/3 cup margarine, melted, seedless red raspberry jam , stirred until smooth, divided, cream cheese, softened, sugar , plus, sugar, divided, lemon zest, grated, eggs, sour cream, vanilla

raspberry cake mix, butter melted, egg, raspberry preserves, cream cheese softened, granulated sugar, vanilla, egg

butter or 3/4 cup margarine, softened, brown sugar, quick-cooking oats, flour, baking soda, salt, cream cheese, softened, sugar, eggs, vanilla, red raspberry preserves, chopped slivered almonds

butter, brown sugar, quick-cooking oats, all-purpose flour, baking soda, salt, cream cheese, softened, sugar, eggs, vanilla, red raspberry preserves or 1 (18 oz) jar black raspberry preserves, almonds

all purpose flour, icing sugar, unsweetened cocoa, cold butter, cream cheese, softened, low fat eagle brand, egg, tspvanilla extract, fresh or frozen raspberries, chopped, chopped walnuts

chocolate cookie crumb, sugar, unsalted butter, melted, white chocolate chips, heavy whipping cream, divided, cream cheese, softened, seedless raspberry preserves, lemon juice

yellow cake mix, butter, raspberry preserves, cream cheese, granulated sugar, flour, vanilla extract, egg, raspberry preserves

flour, sugar, divided, butter or margarine, at room temperature, eagle brand sweetened condensed milk, eggs, fresh or frozen raspberries, cream cheese, softened, vanilla extract, whipping cream , whipped

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.