Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Raspberry Cheesecake Bars By Mommie Cooks

 
One serving costs about $0.97

$0.97 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

15 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:39%

Spoonacular Score: 39%

 

Raspberry Cheesecake Bars By Mommie Cooks is a dessert that serves 15. One portion of this dish contains around 9g of protein, 26g of fat, and a total of 563 calories. For 97 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 4 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up flour, cornstarch, raspberries, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 32%, this dish is rather bad. Salsa Verde By Mommie Cooks, Vegetarian Tamales - Mommie Cooks, and Turkey Goulash By Mommie Cooks are very similar to this recipe.

Lambrusco, Alcoholic Drink, and White Wine are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Medici Ermete Concerto Lambrusco Reggiano

Intensely ruby red with pleasant aromas that are persistent and fruity. Dry but fruity at the same time. Soft and fresh on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp almond extract
almond extract
0.25 cup
0.25 cup brown sugar
brown sugar
0.25 cup
0.25 cup brown sugar
brown sugar
2 sticks
2 sticks butter
butter
2 Tbsps
2 Tbsps cornstarch
cornstarch
8 ounce
8 ounce cream cheese
cream cheese
1
1  egg
egg
5.5 cups
5.5 cups flour
flour
1 cup
1 cup heavy whipping cream
heavy whipping cream
1
1  lemon zest
lemon zest
2 cups
2 cups frozen raspberries
frozen raspberries
0.25 tsps
0.25 tsps salt
salt
14 ounces
14 ounces sweetened condensed milk
sweetened condensed milk
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup water
water
0.25 cup
0.25 cup white sugar
white sugar
1 cup
1 cup white sugar
white sugar
1 tsp almond extract
1 tsp
almond extract
0.25 cup brown sugar
0.25 cup
brown sugar
0.25 cup brown sugar
0.25 cup
brown sugar
2 sticks butter
2 sticks
butter
2 Tbsps cornstarch
2 Tbsps
cornstarch
8 ounce cream cheese
8 ounce
cream cheese
1  egg
1
egg
5.5 cups flour
5.5 cups
flour
1 cup heavy whipping cream
1 cup
heavy whipping cream
1  lemon zest
1
lemon zest
2 cups frozen raspberries
2 cups
frozen raspberries
0.25 tsps salt
0.25 tsps
salt
14 ounces sweetened condensed milk
14 ounces
sweetened condensed milk
1 tsp vanilla
1 tsp
vanilla
1 cup water
1 cup
water
0.25 cup white sugar
0.25 cup
white sugar
1 cup white sugar
1 cup
white sugar

Equipment

oven
oven
tart form
tart form
pot
pot
oven
oven
tart form
tart form
pot
pot


Instructions

  1. For the Shortbread:
  2. Cream together the butter with the two sugars.
  3. Add in the lemon zest, egg, and vanilla.
  4. Add in the salt and flour.
  5. Place dough in the fridge for about 30 minutes to firm up.
  6. After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.
  7. Let cool completely.
  8. For the Cream Cheese Layer:
  9. Mix together the cream cheese, almond extract and sweetened condensed milk. Set aside.
  10. Whip the heavy cream until it becomes whipped cream.
  11. Fold the whipped cream into the cream cheese mixture. Chill.
  12. For the Raspberry Sauce:
  13. Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.
  14. Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.
  15. Remove from heat and place in the fridge until cooled completely.
  16. To assemble:
  17. Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour. Serve with raspberry sauce spooned over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.98
Ingredient
1 teaspoon almond extract
¼ cups brown sugar
¼ cups brown sugar
2 sticks butter
2 tablespoons cornstarch
8 ounces cream cheese
1 egg
5.5 cups flour
1 cup heavy whipping cream
1 lemon zest
2 cups frozen raspberries
14 ounces sweetened condensed milk
1 teaspoon vanilla
¼ cups white sugar
1 cup white sugar
Price
$0.72
$0.18
$0.18
$1.94
$0.07
$2.35
$0.24
$0.92
$1.29
$0.50
$3.60
$2.15
$0.30
$0.07
$0.28
$14.77

Nutritional Information

Quickview
577 Calories
8g Protein
26g Total Fat
77g Carbs
3% Health Score
Limit These
Calories
577k
29%

Fat
26g
41%

  Saturated Fat
16g
100%

Carbohydrates
77g
26%

  Sugar
40g
45%

Cholesterol
85mg
29%

Sodium
229mg
10%

Alcohol
0.18g
1%

Get Enough Of These
Protein
8g
18%

Selenium
22µg
32%

Vitamin B1
0.4mg
27%

Vitamin B2
0.43mg
25%

Folate
94µg
24%

Manganese
0.43mg
22%

Vitamin A
904IU
18%

Phosphorus
156mg
16%

Vitamin B3
2mg
15%

Iron
2mg
14%

Calcium
123mg
12%

Fiber
2g
9%

Vitamin C
5mg
7%

Vitamin B5
0.65mg
7%

Potassium
225mg
6%

Magnesium
24mg
6%

Vitamin E
0.87mg
6%

Zinc
0.81mg
5%

Copper
0.1mg
5%

Vitamin B12
0.23µg
4%

Vitamin B6
0.07mg
3%

Vitamin K
3µg
3%

Vitamin D
0.37µg
2%

covered percent of daily need

Related Recipes