Description
Layered dessert with a buttery shortbread base, smooth cream cheese filling, and a vibrant raspberry glaze. Combines comfort and elegance, perfect for gatherings or a sweet treat. No alcohol or pork derivatives used, with a halal-friendly twist.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon vanilla extract (non-alcoholic)
2 cups cold milk
2 cups cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons lemon juice
4 cups fresh or frozen raspberries, thawed
1/2 cup halal gelatin or agar-agar mixed with 1 1/2 cups water and 1/4 cup honey
Instructions
Preheat oven to 350°F (180°C)
Mix 2 cups flour, 3/4 cup sugar, 1/4 tsp salt, and 1 tbsp non-alcoholic vanilla extract into a bowl with 1 cup softened butter until crumbly
Press mixture into a greased 9×13-inch pan, spreading evenly
Bake for 20 minutes until golden, then cool completely
In a separate bowl, beat 2 cups softened cream cheese with 1 1/2 cups powdered sugar until smooth
Stir in 2 tbsp lemon juice and 1 tbsp non-alcoholic vanilla extract
Spread cream cheese mixture over cooled crust
Freeze for 20 minutes to set
In another bowl, combine 4 cups raspberries with 1/2 cup halal gelatin or agar-agar mixture until reduced and glossy
Pour raspberry topping over cream cheese layer when slightly chilled
Refrigerate for 2 hours to firm before slicing into bars
Notes
For a vegan option, substitute halal gelatin with agar-agar
Use frozen raspberries if fresh aren’t available
Store in airtight container in refrigerator for up to 3 days
Bars freeze well for 2 months when wrapped individually
Topping sets best in quiet fridge without draft
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg