Raspberry Lemon Cheesecake Bars
Raspberry lemon cheesecake bars feature velvety bright lemon cheesecake swirled with decadent raspberry puree all nestled on a sugar cookie crust. These dessert bars will be a hit any time you make them for any occasion!
Servings: 12
Calories: 416kcal
Ingredients
Crust
- 1 17.5 oz pkg dry sugar cookie mix
- ½ cup butter softened
- 1 egg
- 1 teaspoon grated lemon peel
Filling
- 2 8 oz pkgs cream cheese softened
- ½ cup sugar
- 1 tablespoon grated lemon peel
- 2 eggs
- Juice of 1 lemon
- 1 cup fresh raspberries
- More lemons and raspberries for garnish optional
Instructions
- Heat oven to 325 degrees.
- Line a 9x13 baking dish with parchment paper and spray with non-stick spray.
- In a large bowl combine the sugar cookie mix, butter, egg and lemon peel.1 17.5 oz pkg dry sugar cookie mix, ½ cup butter, 1 egg, 1 teaspoon grated lemon peel
- Stir until well combined.
- Press the dough into the bottom of the pan.
- Bake for 15 minutes and then cool for 10 minutes.
- In another mixing bowl using an electric mixer beat the cream cheese, sugar, lemon peel, eggs and lemon juice until smooth.2 8 oz pkgs cream cheese, ½ cup sugar, 1 tablespoon grated lemon peel, 2 eggs, Juice of 1 lemon
- Set aside ¼ cup of the cheesecake filling.
- Pour the rest of the cheesecake filling over the cookie crust.
- Smash up the raspberries and press them through a sieve or small strainer to create the raspberry puree.1 cup fresh raspberries
- Combine the raspberry puree with the reserved cheesecake filling.
- Drop the rraspberry mixture all over the cheesecake layer in the pan and swirl with a knife to get a nice swirled pattern.
- Bake for 30 to 35 minutes or until filling is just set.
- Set aside to cool slightly.
- Refrigerate for 2 hours or until cooled completely.
- Slice into 12 slices.
- Garnish and serve!More lemons and raspberries for garnish
Notes
- You can shortcut this and use a roll of cookie dough. If you do this, let the dough soften a bit to room temperature and kneed it with the lemon zest to get some of that lemon flavor in. It might not be as strong as if you use the packet of cookie dough.
- You could substitute 1/4 cup of seedless raspberry jam for the raspberry puree.
- To make the cheesecake extra pretty, add a couple drops of yellow food coloring to highlight the lemon flavor.
Nutrition
Calories: 416kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 313mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 807IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.5mg