RASPBERRY LEMON CREAM CHEESE CAKE BARS

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These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.

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.


These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.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.

These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.

Before serving, cut into desired size bars,
This recipe makes 24 (1 1/2 inch bars) Garnish with a fresh raspberry.

These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.

 

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