Raspberry Cream Bars

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Hooray! It’s Easter time! That means spring is just around the corner and we can look forward to shedding our winter coats for good. In light of this celebration, I came up with a bright, flavorful dessert made with fresh raspberries and a buttery whole wheat crust that’s perfect to share with family and friends on Easter. Let’s hear it for spring!



Line a 13×9 in baking pan with foil and set aside.  In a large mixing bowl, beat the butter on high speed for 30 seconds, scraping down the sides of the bowl as necessary.  Add the flour, brown sugar and salt and continue mixing until just combined.  Press the mixture evenly into the foil-lined pan, using moistened finger tips to keep the dough from sticking.  Bake the crust for 18-20 minutes in a 350˚F oven or until set and lightly brown.  Cool on a wire rack for 5 minutes.

Carefully spread the raspberry preserves over the top of the slightly cooled crust and then sprinkle with the raspberries.  Set aside.

For the filling, in a medium-sized bowl beat the cream cheese and goat cheese together until smooth and creamy – about 2 minutes.  Beat in the sugar and flour until well combined.  Next, mix in the egg, egg yolk, lemon peel, lemon juice and vanilla until smooth.  Pour the cream cheese mixture over the raspberries.  Bake for 20-25 minutes in a 350˚F oven until the filling is set.  Cool the pan on a wire rack and then cover and chill in the refrigerator for at least two hours before serving.  When ready to serve, use the edges of the foil to lift the uncut bars out of the pan onto a cutting board.  Carefully peel the foil away from the sides of the bars.  Run a sharp knife under hot water and cut the bars into the desired size and number of bars.  Clean off the knife and run it under hot water for each cut.  Store the cut bars in an airtight container in the refrigerator for up to four days. 

Makes approximately 15 bars. Print this Recipe

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