Raspberry Cream Cheese Cake Squares

I’m back to buying fruit for my kids and then they’re not eating it. Ugh. I had a pack of raspberries and cream cheese that needed to be used up and found this recipe that uses both of them. Perfect!

These bite sized desserts squares are the best of two worlds – cheesecake and cake! The original recipe called for blueberries and they would be great as well. They were a big hit! The cake is soft and light and the cheesecake layer adds a little bit of sweetness.

Cake Layer:

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, softened at room temperature

2 eggs

3/4 cup sugar

1 tsp vanilla

Cream Cheese Layer:

1 block cream cheese, softened at room temperature

1/4 tsp sugar

1 egg

1 tsp vanilla

1 cup raspberries

Preheat your oven to 350 degrees. Grease and line a square baking pan with parchment paper and set aside. In a medium bowl, mix together the flour, baking powder and salt.

Using a stand mixer, cream the butter on high speed until the butter for about a minute. Add in the sugar and continue to beat until the mixture is pale in color and fluffy. Add the eggs one at a time and mix until combined. Add the vanilla and mix. Stir in the dry ingredients into the mixture with a wooden spoon being careful not to over mix the batter. Pour into the prepared baking pan.

To prepare the cream cheese layer, beat the cream cheese for about 30 seconds on high with a mixer. Add in the sugar and mix together. Add the egg and vanilla and continue to mix until combined. Pour the cream cheese over cake mixture and smooth. Evenly spread the berries over the top.

Bake for 40 to 45 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and place on a wire rack to completely cool. Cut into bite sized squares and store in the refrigerator.

Source: Julia’s Cuisine


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