These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.
Raspberry Lemon Cream Cheese Cake Bars…a lemon cream cheese filling, with a swirl of homemade raspberry sauce, and baked between layers of a yellow cake mix, gives you this easy dessert. Top the pieces with a fresh raspberry to make it beautiful.
Years ago there was a lemon cream cheese cake bars recipe on a box of yellow cake mix. I have made it so many times, and it is always a big hit when I take them to an event.
It is such a simple recipe, and easy to create some variations. On St Patrick’s Day, I made them into Lime Cream Cheese Cake Bars.
HOW TO MAKE RASPBERRY LEMON CREAM CHEESE CAKE BARS:
Assemble these simple ingredients.
*yellow cake mix
*Vegetable oil
*eggs
*cream cheese
*sugar
*lemon juice
*fresh raspberries
*cornstarch (mixed in with the sugar in picture)
*water
Prepare the raspberry sauce first.
Whisk together the sugar and cornstarch, then stir in the water. Cook over a medium heat, stirring constantly until it comes to a boil. Add the raspberries (may use frozen for the sauce if desired).
Reduce heat to low and cook until mixture starts to thicken, about 3-5 minutes. Place in a strainer, stir with a small knife if needed to help strain. Discard mushy berries. Set sauce aside.
Make the cake layer.
Preheat the oven to 350 degrees F. Line a brownie pan (11 x 7 1/2 inches) with parchment paper.
In a medium size bowl, combine the cake mix, oil and 1 egg with a fork until combined and still crumbly. Save 3/4 cup for later use.
Press the remaining mixture into bottom of the pan. Bake for 9 minutes. Remove from the oven.
Prepare the cream cheese layer.
Place the cream cheese, sugar, lemon juice, and 1 egg into a medium size mixing bowl. Beat with an electric mixer until mixture is well combined and smooth. Spread over the baked crust.
Add the raspberry sauce and topping .
Drop the sauce by teaspoons, randomly over the cream cheese layer. Gently swirl it through with the end of a butter knife.
Crumble the reserved topping and drop evenly over the top of the cream cheese.
Bake for 14-18 minutes, until cream cheese is set and top crust seems baked . Remove from the oven and allow to cool in pan, about 30 minutes.
Remove from pan, by picking up sides of parchment paper, and move to a cooling rack. Cool another 2 hours, Wrap in Cling Wrap and refrigerate until ready to use.
Before serving, cut into desired size bars,
This recipe makes 24 (1 1/2 inch bars) Garnish with a fresh raspberry.
RASPBERRY LEMON CREAM CHEESE CAKE BARS
Ingredients
- SAUCE:
- 1/4 cup sugar
- 1 TBSP cornstarch
- 1/4 - 1/3 cup water
- 1/3 cup raspberries (may use fresh or frozen)
- CAKE BARS:
- 1 box (15.25 oz) yellow cake mix
- 1/3 cup vegetable oil
- 2 eggs, divided
- 1 (8oz) package cream cheese, softened
- 1/3 cup sugar
- 2 Tablespoon lemon juice
- 1 pint fresh raspberries for garnish
Instructions
- In a small saucepan, whisk together the sugar, cornstarch, and 1/4 cup water. Bring to a low boil over medium heat, stirring constantly. Add 1/3 cup of raspberries. Reduce heat to low, and continue to stir for about 3-5 minutes. Mixture will begin to thicken. (May add additional water if becomes too thick) Remove from the stove and place in a strainer, over a small bowl. Discard the mushy raspberries. Set sauce aside.
- Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch pan (brownie pan) with parchment paper.
- Place the cake mix in a medium size mixing bowl. Add the oil and 1 egg. Stir mixture together with a fork until combined and mixture is still crumbly. Reserve 3/4 cup of the mixture for later use. Press the remaining mixture into the pan.
- Bake for 9 minutes then remove from oven.
- Place the cream cheese, sugar, lemon juice and remaining 1 egg into a large mixing bowl. Beat ingredients together, with an electric mixer, until well combined and smooth. Spread cream cheese layer over the crust.
- Drop the raspberry sauce by teaspoons, randomly over the cream cheese. Using the end of a butter knife, swirl the sauce lightly through the cream cheese.
- Crumble the reserved topping and drop evenly over the top of cream cheese.
- Bake for 14-18 minutes, or until cream cheese is set and top crust seems baked. Remove from oven. Allow to cool in pan about 30-45 minutes, then remove by picking up parchment paper and set on a cooling rack.
- Allow to cool about 2 hours. Cut into size of bars desired. Yields 24 (1 1/2-in bars) Garnish bars with a fresh raspberry. Store in refrigerator.
