Best 9 Kraft Raspberry Cheesecake Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Kraft raspberry cheesecake bars are a delightful and easy-to-make dessert that combines the creamy richness of cheesecake with the tangy sweetness of raspberries. Perfect for any occasion, these bars feature a graham cracker crust, a creamy cheesecake filling, and a layer of raspberry jam. With their irresistible combination of flavors and textures, Kraft raspberry cheesecake bars are sure to be a hit with family and friends.

Let's cook with our recipes!

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 16

1 cup all-purpose flour
1 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 jar (12 ounces) seedless raspberry jam, divided
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY-LEMON CHEESECAKE BARS



Raspberry-Lemon Cheesecake Bars image

Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.

Provided by My Food and Family

Categories     Dairy

Time 6h5m

Yield 18 servings

Number Of Ingredients 7

2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
  • Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h5m

Yield 16 servings

Number Of Ingredients 8

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
3 cups fresh raspberries, divided

Steps:

  • Heat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.

Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE



PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake image

Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake. Take only 10 minutes to put together a raspberry-swirl cheesecake.

Provided by My Food and Family

Categories     Fruit Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3 Tbsp. red raspberry preserves
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
  • Pour into crust. Dot top of batter with preserves; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with COOL WHIP and raspberries.

Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

NO-BAKE RASPBERRY CHEESECAKE BARS



No-Bake Raspberry Cheesecake Bars image

Provided by My Food and Family

Categories     Home

Time 8h25m

Yield 12 servings

Number Of Ingredients 9

2 cups graham cracker crumbs (about 11 graham cracker sheets)
1/2 cup butter, melted
2 Tbsp. sugar
1 cup heavy whipping cream
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 jar (12 oz.) raspberry jam
1/2 cup sugar
1 tsp. vanilla
1/2 cup raspberries

Steps:

  • Crust
  • Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
  • Combine graham crumbs, butter and 2 Tbsp. sugar.
  • Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
  • Raspberry Cheesecake Filling
  • Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
  • Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
  • Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
  • Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9278 g, Sugar 0 g, Protein 4 g

RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

If your family is a cheesecake family, then you must try this recipe. It's just like cheesecake, but easier to make and serve. No water bath is required, you don't need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.

Provided by Olha7397

Categories     Cheesecake

Time 1h5m

Yield 16 bars

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1/3 cup confectioners' sugar (sometimes called icing or powdered)
2 tablespoons cornstarch
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into 12 pieces
1 lb cream cheese, SOFTENED
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries or 1 cup frozen raspberries, THAWED AND PATTED DRY WITH PAPER TOWELS

Steps:

  • Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
  • MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
  • MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
  • Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
  • Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
  • Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
  • Mom's Big Book of Baking.

Nutrition Facts : Calories 223.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 71, Sodium 130.1, Carbohydrate 17.4, Fiber 0.7, Sugar 9.2, Protein 3.9

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS



White Chocolate-Raspberry Cheesecake Bars image

From Kraft Food & Family Winter 08. YUM! White chocolate and raspberry...two of my favorite things : ) Posting for safe keeping, haven't tried yet. Time includes refrigeration time.

Provided by Lakerdog2

Categories     Bar Cookie

Time 5h20m

Yield 18 bars, 9 serving(s)

Number Of Ingredients 8

12 Oreo cookies, finely crushed
2 tablespoons butter, melted
3 baker's white chocolate baking squares, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/4 cup red raspberry preserves

Steps:

  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 25 to 28 minute or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 396.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 110.5, Sodium 258.7, Carbohydrate 33.9, Fiber 0.5, Sugar 26.7, Protein 6.5

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS



White Chocolate-Raspberry Cheesecake Bars image

Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.

Provided by My Food and Family

Categories     Fruit Desserts

Time 5h23m

Yield 9 servings

Number Of Ingredients 8

12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. BAKER'S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Steps:

  • Heat oven to 350ºF.
  • Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

RASPBERRY-VANILLA CHEESECAKE SWIRL BARS



Raspberry-Vanilla Cheesecake Swirl Bars image

Make a colorful and tasty treat with our Raspberry-Vanilla Cheesecake Swirl Bars. These cheesecake swirl bars are a joy to prepare and a delight to eat.

Provided by My Food and Family

Categories     Home

Time 6h5m

Yield 18 servings

Number Of Ingredients 7

2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
4 eggs
3 cups raspberries, divided

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour half the batter into separate bowl.
  • Mash half the raspberries. Add to batter in 1 bowl; mix just until blended. Gently stir in remaining raspberries. Drop large spoonfuls of raspberry and plain batters alternately over crust; gently shake pan to level batters in pan.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

Tips:

  • If you don't have a food processor, you can use a blender or a mixer to combine the graham cracker crumbs and butter. Just be sure to pulse or mix until the crumbs are fine and evenly coated with butter.
  • You can use any type of cream cheese for this recipe, but I prefer to use full-fat cream cheese for a richer flavor.
  • Be sure to beat the cream cheese and sugar together until it is smooth and creamy. This will help to prevent lumps in your cheesecake.
  • When adding the eggs to the cream cheese mixture, be sure to add them one at a time and beat well after each addition. This will help to prevent the cheesecake from curdling.
  • Once the cheesecake is baked, let it cool completely before refrigerating. This will help to prevent the cheesecake from cracking.
  • You can top the cheesecake with any type of fruit you like. I used raspberries, but you could also use blueberries, strawberries, or blackberries.

Conclusion:

These Kraft Raspberry Cheesecake Bars are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling, a sweet raspberry topping, and a crunchy graham cracker crust, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these Kraft Raspberry Cheesecake Bars a try. You won't be disappointed!

Related Topics