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Creamy Raspberry Mousse Bars
Creamy Raspberry Mousse Bars

Creamy Raspberry Mousse Bars

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Cook Minutes 4 Hr 30 Min
Prep : 15 Min Cook: 4 Hr 15 Min
Enjoy our raspberry bar recipe made with a shortbread base, a cream cheese filling and topped with fresh raspberries. These soufflé-like raspberry cheesecake bars are amazingly creamy. Try this delicious dessert recipe at your next party.
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20 Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup butter, softened
1/3 cup icing sugar
2 tsp. vanilla
1-1/2 cups flour
2-1/2 cups raspberries, divided
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Line a 9-inch square pan with foil or parchment paper with ends of foil extending over sides. Mix butter, icing sugar and vanilla in large bowl. Gradually stir in flour. Press dough firmly onto bottom of prepared pan. Bake 12 to 15 min. or until lightly browned.
Step 3
Reserve 20 berries; refrigerate until ready to use. Beat cream cheese and marshmallow creme in medium bowl with electric mixer until well blended. Stir in remaining raspberries; spread over crust.
Step 4
Refrigerate 4 hours. Use foil handles to lift dessert from pan. Top with reserved berries and cut into bars.
Kraft Kitchen Tips!
Substitute fresh blueberries for the raspberries.
Calories From Fat
% Daily Value
Total fat 12 g
18 %
Saturated fat 8 g
40 %
Cholesterol 45 mg
Sodium 150 mg
6 %
Total carbohydrate 20 g
7 %
Dietary fibre 1 g
4 %
Sugars 11 g
Protein 3 g
Vitamin A
10 %
Vitamin C
8 %
4 %
4 %
20 servings, 1 bar (64 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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