Description
Layers of buttery crust, creamy vanilla filling, and tangy raspberry cream topped with coconut flakes and fresh raspberries — a delicate, melt-in-your-mouth dessert dream.
Ingredients
- Fresh raspberries (2 cups)
- Cream cheese (8 oz, softened)
- Sweetened condensed milk (1 cup)
- All-purpose flour (1½ cups)
- Butter (½ cup, softened)
- Sugar (½ cup)
- Vanilla extract (1 tsp)
- Shredded coconut (½ cup)
- Whipped cream (1 cup, for folding)
- Powdered sugar (for dusting)
Instructions
- Mix flour, sugar, and butter into a crumbly dough. Press into a parchment-lined 8×8 pan and bake for 15 minutes until lightly golden. Cool completely.
- Blend raspberries into a puree, mix with half of the cream cheese and condensed milk until smooth and pink.
- Beat remaining cream cheese with condensed milk and vanilla; fold in whipped cream for a silky texture.
- Spread raspberry cream over the crust, then layer with vanilla cream.
- Sprinkle with shredded coconut and bake for 5 minutes to toast lightly.
- Cool, then refrigerate for at least 3 hours to set.
- Top with fresh raspberries and a dusting of powdered sugar.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling is essential for the bars to set properly.
- Feel free to adjust the sweetness by adding more or less sugar to the raspberry layer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg