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Raspberry Cheesecake Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 12-16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Raspberry Cheesecake Cookie Bars combine the rich creaminess of cheesecake with the playful tang of freeze-dried raspberries and the smooth sweetness of white chocolate chips. Using a vanilla cake mix base, these bars offer a chewy, bakery-style treat perfect for dessert or snacking. The bars bake to a soft center with delightful bursts of raspberry flavor and creamy white chocolate, delivering an irresistible balance of textures and tastes.

Ingredients

Scale

Dry Ingredients

  • 1 box vanilla cake mix (about 15.25 oz)
  • 1/2 cup freeze-dried raspberries
  • 1/2 cup white chocolate chips

Wet Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring the paper extends over the edges to make removing the bars easier.
  2. Mix Batter: In a mixing bowl, combine the vanilla cake mix, melted butter, egg, and vanilla extract. Add the softened cream cheese and mix until the batter is smooth, thick, and homogeneous with no lumps.
  3. Fold in Raspberries: Gently fold in the freeze-dried raspberries, taking care to keep some pieces visible throughout the batter for bursts of flavor and texture.
  4. Spread Batter and Add Chocolate: Spread the batter evenly into the prepared baking pan using a spatula. Evenly sprinkle the white chocolate chips over the top and lightly press them into the batter to secure.
  5. Bake: Bake in the preheated oven for 30 to 35 minutes. Bake until the bars are set but still soft in the center – a toothpick inserted should come out with a few moist crumbs, not wet batter.
  6. Cool and Slice: Remove from the oven and let the bars cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out and cut into 12 to 16 squares or bars.

Notes

  • Use room temperature cream cheese to ensure it mixes smoothly without lumps.
  • Freeze-dried raspberries provide intense flavor without adding moisture. Do not substitute with fresh raspberries as it will affect texture and baking time.
  • For easier slicing, refrigerate bars after cooling completely.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • White chocolate chips can be substituted with regular white chocolate chunks or chips for different textures.

Find it online: https://recipes.mbeams.com/raspberry-cheesecake-cookie-bars-recipe/