Dad Whats 4 Dinner

One dads attempt to make ordinary everyday food extraordinary

  • Home
  • About
  • Recipes
  • Cooking with Ella
  • Crock Pot Recipes
    • Ingredient Substitutions
  • The Toffee Shop
  • Work With Me
    • Contact Me
  • Privacy Policy 2015-2018

Raspberry Ricotta Cheesecake Squares

July 27, 2015 by Quinn Caudill 1 Comment

0 shares
  • Share
  • Tweet

Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.

My neighbor Lindsey dropped off 2 gallons of fresh raspberries last week. What a gift. I have the raspberries in the freezer waiting to be turned into deliciousness. Last week I used some of the raspberries to make Cranchan. This dish was in honor of The Open golf tournament being played in Scotland last week. My latest creation are these wonderful raspberry ricotta cheesecake squares.Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.You will think you are eating a slice of cheesecake. I added key lime extract which pairs great with the tartness of the raspberries. Very easy to make but be sure to allow the squares to cool completely before cutting.

Happy Summer!

Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.

Follow me on Facebook – Pinterest – Twitter – Google + – Instagram

Pin It

Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.

I will be bringing my Raspberry Ricotta Cheesecake Squares recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

Print
Raspberry Ricotta Cheesecake Squares
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.
Course: Dessert
Cuisine: American
Servings: 18
Author: Quinn Caudill
Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 1 1/4 teaspoons baking powder
  • 1/3 cup milk
  • 1/4 cup shortening, softned
  • 1 egg
  • 1/2 teaspoon key lime extract, (Could use lemon or lime, I like the tartness of key lime)
  • 2 cups raspberries, fresh or frozen
  • 2 eggs, beaten
  • 1 1/2 cups part skim ricotta cheese
  • 3 oz low fat cream cheese
  • 1/2 cup white sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon key lime extract
  • 3/4 cup chopped pecans Optional
Instructions
  1. Preheat the oven to 350° F. Line a 9*11 inch baking dish with parchment paper and grease bottom and sides with cooking spray.
  2. In a mixing bowl, sift together flour, 3/4 cup of sugar and baking powder. Add shortening and mix until crumbly.
  3. In separate bowl combine milk, 1 egg, and lemon extract, Slowly add wet mixture to flour mix with mixer running on low speed for 1 minute, then on medium speed for 1 minute.
  4. Pour the batter into the prepared pan, and spread evenly. Sprinkle rasberries over the batter.
  5. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, cream cheese 1/3 cup of sugar, key lime and vanilla extract, until smooth Spoon cheese mixture over the raspberries, and spread evenly. Top with pecans.
  6. Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015

You might also like my:

Caramel Apple Bars

Apple picking season is here and if you want the taste of fall in a blondie then my Caramel Apple Bars will be your new favorite sweet treat.

Cream Cheese Frosted Carrot Cake Bars

I don't know of a better way to get your veggies than in these scrumptious Carrot Cake Bars with Cream Cheese Frosting. Simple and delicious!

 

Filed Under: Bars, Brunch, Dessert, Easy, Kid Friendly, recipe Tagged With: Cheesecake, Crisco, Dessert, Easy, King Arthur Flour, Raspberries, Rodelle Vanilla Extract, Sweet Baby Ray's

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

« Grilled Swordfish with Chimichurri Sauce
Grilled Potato Packets »

Trackbacks

  1. Eggnog Pudding Shots - Dad Whats 4 Dinner says:
    December 21, 2016 at 12:08 pm

    […] So we had our neighborhood Christmas party Saturday night at Jon and Lindsay’s. They threw a great party that included a visit from Santa for the kiddo’s and white elephant gift exchange for the adults which included some VERY interesting items. We have great neighbors. in our little Hawthorne Hood, who are always there for each other. Last year, Lindsay provided me the fresh raspberries which I used to make my Raspberry Swirl Pound Cake and Raspberry Ricotta Cheesecake Squares. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to my Newsletter via Email

Search

Categories

Archives

  • © Dad Whats 4 Dinner 2014-2021
  • Privacy Policy 2015-2021 Dadwhats4dinner<.>com

Deprecated: genesis_footer_creds_text is deprecated since version 3.1.0! Use genesis_pre_get_option_footer_text instead. This filter is no longer supported. You can now modify your footer text using the Theme Settings. in /home/e8zqh6zlq1u1/public_html/wp-includes/functions.php on line 5700

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

0 shares