TRIPLE-LAYER BERRY CHEESECAKE BARS
This no-bake icebox cheesecake maximizes your labor, turning one batter into pretty layers of regular, raspberry and blackberry cheesecake. Plus, a streusel topping adds a nice crunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
- Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
- Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
- Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
- For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
- Cut the cheesecake into bars and sprinkle with the streusel before serving.
BUTTERY TRIPLE BERRY BARS
Make and share this Buttery Triple Berry Bars recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 1h15m
Yield 32 bars
Number Of Ingredients 7
Steps:
- HEAT oven to 325°F Spray an 8 x 8-inch baking pan with no-stick cooking spray.
- BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
- SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
- BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
More about "triple berry meringue bars recipes"
TRIPLE BERRY CRUMB BARS - TUTTI DOLCI BAKING RECIPES
From tutti-dolci.com
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
- Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add berries and lemon juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
- Bake for another 40 to 44 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
TRIPLE BERRY CHEESECAKE BARS | TABLE FOR TWO
From tablefortwoblog.com
TRIPLE BERRY MERINGUE ROULADE - BROMA BAKERY
From bromabakery.com
TRIPLE BERRY CRISP - A BAJILLIAN RECIPES
From abajillianrecipes.com
BERRY CRUMBLE BARS - MY BAKING ADDICTION
From mybakingaddiction.com
TRIPLE BERRY CRUMBLE BARS - SIMPLE BAKING WITH PEP
From simplebakingwithpep.com
TRIPLE BERRY CRUMB BARS RECIPE | THE KITCHN
From thekitchn.com
TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
QUICK & EASY TRIPLE BERRY CRUMBLE BARS (GLUTEN FREE)
From thebananadiaries.com
TRIPLE BERRY BAR RECIPE - CLEVERLYINSPIRED.COM
From cleverlyinspired.com
BROWN SUGAR BERRY CRUMBLE BARS - BUTTERNUT BAKERY
From butternutbakeryblog.com
TRIPLE BERRY CRUMBLE BARS - URBAN FARE
From urbanfare.com
BUTTERY TRIPLE BERRY BARS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
74 WAYS WITH FRESH BERRIES - SOUTHERN LIVING
From southernliving.com
TRIPLE BERRY CRUMB BARS - IOWA GIRL EATS
From iowagirleats.com
TRIPLE BERRY CRUMB BARS - GLUTEN FREE DESSERT - IOWA …
From iowagirleats.com
TRIPLE BERRY CRISP - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
TRIPLE BERRY PIE BARS | CRISP AND CRUMBLE
From crispandcrumble.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love