Butter or margarine softened: Use unsalted butter since salt is added into the crust ingredients. Packed brown sugar: Pressing down the brown sugar removes air pockets and allows for consistent measurement and the perfect amount of sweetness. Quick-cooking oats: Rolled oats that have been more coarsely chopped and partially cooked. All-purpose flour: Builds the structure of the crust. Baking soda: Used to make the crust rise. Salt: Helps enhance and balance the other sweet flavors. Cream cheese softened: Used in the Cheesecake filling for that smooth consistency and flavor. Sugar: Because it is dessert! Eggs: Used as a thickening agent in the filling. Vanilla extract: Adds buttery smooth flavor to the filling. Red raspberry preserves: Large fruit pieces cooked in sugar that freshen up the bars. Chopped slivered almonds: Add a warm, nutty taste to the crust and crumble.
How to Make Raspberry Cheesecake Bars:
Tips for Making The Best Bars:
Line the pan with parchment paper or foil that slightly overhangs the sides of the pan to make removing the bars easier. Allow the bars to cool completely then chill in the refrigerator before slicing. To slice lift the bars out in one piece using the parchment paper or foil then slice with a sharp knife. To keep your slices clean, fill a glass with warm water and dip your blade in it before your first cut. Then, wipe your knife clean between each cut. It is a bit of extra work but worth it if you want great presentation. To Store: These raspberry cheesecake bars keep well in a closed container in the fridge for 3 – 4 days.
More Dessert Bars to Try:
Berry Swirl Cheesecake Bars Perfect Lemon Bars No Bake Butterscotch Bars Snickerdoodle Bars The Best Peanut Butter Bars
