Hey y’all! I showed you a sneak peek of this one on Facebook earlier this week and got some hate mail for teasing y’all like that, so here it is. I don’t have step-by-step photos of this one and here’s why: Last week I was asked to develop some recipes for a local magazine. I was so honored and thrilled just to be asked. So I jumped at the chance. But it turns out that 3 sticks of butter and4 cups of sugar isn’t quite as healthy as they were hoping for. Nonetheless, I put another great recipe together for them and now I can bring this one to y’all! the great part about this recipe is that if you’re not a raspberry fan, you can substitute blueberries, blackberries, or even strawberries to suit your taste.
Ingredients
Crust and Topping
1½ cups sugar
3 cups all purpose flour
3 sticks unsalted butter, chilled and cubed
Raspberry Filling
4 large eggs
2 ½ cups sugar
8 oz cream cheese, softened
¾ cup all purpose flour
½ cup milk
3 cups fresh raspberries
Directions
1. Preheat the oven to 350 degrees F. and butter a 9X13 inch baking dish. Set aside.
2. In a large bowl, combine the sugar and flour for the crust and topping mixture. Add the butter and cut in using a fork or pastry cutter until combined. This step can also be done in a food processor.
3. Measure out 1½ cups of the crust and topping mixture and place in the refrigerator for the topping. Press the remainder of the crust and topping mixture into the bottom of the buttered baking dish and press with fingers to form a crust. Bake the crust for 20 to 25 minutes or until golden brown. Remove from the oven a low to cool for 10 to 15 minutes while you prepare the filling.
4. In another large bowl, whisk the eggs, sugar, cream cheese, flour, and milk until combined well. Clumps of cream cheese may remain. Gently fold in raspberries. Pour mixture over prepared crust and spread to cover.
5. Remove the remaining crust and topping mixture from the refrigerator and crumble over top of raspberry filling. Return to 350 degrees F oven to bake for 45 to 55 minutes or until the edges are golden brown and middle is set. Allow to cool completely before slicing.
Recipe Card Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.Fresh Raspberry Bars
Ingredients
Crust and Topping
Raspberry Filling
Instructions
Please note:
These taste very good but next time I’m going to smash up the berries to get a little more flavor
Hi! Just baked this on Sunday and have enough berries leftover to make another!!! Has anybody frozen this? And I’d like to know how long it lasts if you refrigerate it. I’m assuming this shouldn’t be left out because of the eggs and the cream cheese… but I’m wondering if anybody has any commentary on how long this keeps, and whether or not it can be frozen and thawed later. Great recipe! Wouldn’t change a thing EXCEPT use a bit less sugar, and add a tablespoon of lime juice.
Hey, Courtney! Glad to hear it turned out great for you! On the counter it’s good for up to 3 days, up to 6 or 7 in the fridge. It certainly can be frozen.
This bar/cake concoction is absolutely delicious. I can’t imagine a better way to use a haul of raspberries this summer. The steps were easy to follow & I wouldn’t change a thing. Thank you!
Amber, thank you so much!
I have a jar and a half of leftover raspberry preserves. Could I use them in this recipe somehow?
You could probably replace the raspberry filling that you make in the recipe with the preserves you have.
These bars need to be renamed to Fresh Raspberry Cake! I thought the recipe would look like the picture. Instead, it was hard to find the 3 cups of raspberries in the “cake” in the 9 x 13 inch pan. The dessert was tasty but quite sweet instead of fruity sweet, not what I expected.
These are in the oven baking as we speak! Can’t wait to try them! Thanks for the recipe.
Hope you enjoy them!!
Hi has anyone tried freezing these?
I haven’t, but I’m curious to hear if anyone has. I would think it would work just fine.
Omg!!!! I just realize that I forgot to bake the crust before adding the filling! Oh well, here goes everything …I have no other choice but to bake the entire thing at one time. Hope it turns turns out ok, i’ll let you know.
Uh oh! Let me know how it turned out.
OK Stacey…still a bit annoyed at having to wait so long to get this recipe, however, after one bite…all is forgiven! LOL I was able to get a great deal on fresh strawberries, so used them instead and also used lower fat cream cheese and they were just MARvelous! Thanks so much for sharing the recipe…FINALLY!!! ~snickers~
I am SO glad you finally got to try them! Way to lighten them up. Hope you enjoy them!
If you use frozen fruit and when you thaw if it has juice do you just use all or drain the fruit?
I’d just use it all if it’s not much more than 1/4 of juice. Good Luck!
Gotta try this – looks so delicious – my favorite fruit is Raspberries. Thank you for sharing.
They are wonderful, my office got to sample these and we loved them !!!!
Will do!
Wow it looks like this was worth the wait, will be making this weekend thanks
Be sure to come back and let us know how they turn out for you!
I’m going to make this but I think I will substitute blueberries. I have some frozen blueberries. Thanks for sharing!!
They will work perfectly! Enjoy!