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Raspberry Lemonade Cheesecake Bars
Raspberry Lemonade Cheesecake Bars
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Prep Time:
25 minutes
Total Time:
3 hours 50 minutes
Zesty lemon raspberry cheesecake on a buttery cookie crust.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon finely grated lemon peel
  • 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:
  • Preheat the oven to 325°F and generously coat the bottom of a 13 x 9-inch pan with cooking spray.
  • Mix Crust ingredients in a large bowl until a soft dough forms. Press the dough into the bottom of the pan and bake for 15 minutes. Then, cool on a rack for 10 minutes after removing from the oven.
  • In a medium bowl, use an electric mixer to blend cream cheese, sugar, and 1 tablespoon of lemon peel until smooth, scraping down the sides of the bowl as needed. Add eggs one at a time, blending until just mixed. Stir in lemon juice. Set aside 1/4 cup of the filling. Spread the rest evenly over the cooled crust.
  • Mash raspberries in a bowl, then strain to make 1/4 cup raspberry puree. Mix puree into filling. Spoon raspberry mixture onto cream cheese layer and swirl with a knife.
  • Bake for 30 to 35 minutes until the filling is firm. Let it cool for 30 minutes on a rack, then refrigerate for about 2 hours until completely chilled. Cut into 6 rows by 4 rows.

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