Raspberry-Cream Cheese Danish Bars

A rich cream cheese filling is layered over a cracker-crumb crust with raspberry preserves and an almond-crumb topping for luscious cookie bars.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 45 TRISCUIT Crackers, finely crushed (about 1-3/4 cups crumbs)
  • ¾ cup firmly packed brown sugar
  • 6 Tbsp. margarine or butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ⅔ cup granulated sugar
  • 3 egg s
  • ½ cup raspberry preserves
  • ½ cup sliced almonds

Nutrition facts

Recipe Tips


Preheat oven to 350°F. Mix cracker crumbs, brown sugar and margarine. Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.


Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.


Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.