Raspberry Cheesecake Bars By Mommie Cooks

You can never have too many dessert recipes, so give Raspberry Cheesecake Bars By Mommie Cooks a try. Watching your figure? This lacto ovo vegetarian recipe has 563 calories, 9g of protein, and 26g of fat per serving. This recipe serves 15 and costs 97 cents per serving. This recipe from Foodista has 4 fans. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of condensed milk, brown sugar, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a not so outstanding spoonacular score of 38%. Similar recipes include Salsa Verde By Mommie Cooks, Vegetarian Tamales - Mommie Cooks, and Chicken Fajitas By Mommie Cooks.

Servings: 15

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 teaspoon Almond Extract

1/4 cup Brown Sugar

2 sticks Butter

2 tablespoons Cornstarch

8 ounce package Cream Cheese

1 Egg

5 1/2 cups Flour

1 cup Heavy Whipping Cream

1 Lemon, Zested

2 cups Frozen Raspberries

1/4 teaspoon Salt

14 ounces Sweetened Condensed Milk

1 teaspoon Vanilla

1 cup water

1/4 cup White Sugar

1 cup white Sugar

Equipment:

oven

tart form

pot

Cooking instruction summary:

  1. For the Shortbread:
  2. Cream together the butter with the two sugars.
  3. Add in the lemon zest, egg, and vanilla.
  4. Add in the salt and flour.
  5. Place dough in the fridge for about 30 minutes to firm up.
  6. After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.
  7. Let cool completely.
  8. For the Cream Cheese Layer:
  9. Mix together the cream cheese, almond extract and sweetened condensed milk. Set aside.
  10. Whip the heavy cream until it becomes whipped cream.
  11. Fold the whipped cream into the cream cheese mixture. Chill.
  12. For the Raspberry Sauce:
  13. Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.
  14. Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.
  15. Remove from heat and place in the fridge until cooled completely.
  16. To assemble:
  17. Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour. Serve with raspberry sauce spooned over the top.

 

Step by step:


1. For the Shortbread:Cream together the butter with the two sugars.

2. Add in the lemon zest, egg, and vanilla.

3. Add in the salt and flour.

4. Place dough in the fridge for about 30 minutes to firm up.After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.

5. Let cool completely.For the Cream Cheese


Layer


Mix together the cream cheese, almond extract and sweetened condensed milk. Set aside.Whip the heavy cream until it becomes whipped cream.Fold the whipped cream into the cream cheese mixture. Chill.For the Raspberry Sauce

1. Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.

2. Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.


Remove from heat and place in the fridge until cooled completely.To assemble

1. Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour.

2. Serve with raspberry sauce spooned over the top.


Nutrition Information:

Quickview
563 Calories
8g Protein
26g Total Fat
73g Carbs
3% Health Score
Limit These
Calories
563k
28%

Fat
26g
41%

  Saturated Fat
16g
100%

Carbohydrates
73g
25%

  Sugar
36g
41%

Cholesterol
85mg
29%

Sodium
228mg
10%

Alcohol
0.18g
1%

Get Enough Of These
Protein
8g
18%

Selenium
22µg
32%

Vitamin B1
0.4mg
27%

Vitamin B2
0.43mg
25%

Folate
94µg
24%

Manganese
0.43mg
21%

Vitamin A
904IU
18%

Phosphorus
156mg
16%

Vitamin B3
2mg
14%

Iron
2mg
13%

Calcium
120mg
12%

Fiber
2g
9%

Vitamin C
5mg
7%

Vitamin B5
0.65mg
6%

Potassium
220mg
6%

Magnesium
24mg
6%

Vitamin E
0.87mg
6%

Zinc
0.81mg
5%

Copper
0.1mg
5%

Vitamin B12
0.23µg
4%

Vitamin K
3µg
3%

Vitamin B6
0.06mg
3%

Vitamin D
0.37µg
2%

covered percent of daily need
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