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Raspberry Lemonade Cheesecake Bars

Betty Crocker Kitchens
Updated Sep 20, 2016
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Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust.

Raspberry Lemonade Cheesecake Bars

  • Prep Time 25 min
  • Total 3 hr 50 min
  • Servings 24
  • Ingredients 10
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Ingredients

Crust

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon finely grated lemon peel
  • 2 eggs
  • 1/3 cup fresh lemon juice
  • 1 cup fresh raspberries

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
  • Step 
    3
    In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
  • Step 
    4
    In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
  • Step 
    5
    Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

Nutrition

210 Calories
12g Total Fat
2g Protein
23g Total Carbohydrate
15g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    For a pretty look, top bars with fresh raspberries just before serving.
  • tip 2
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
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