Fresh Raspberry Cheesecake Bars

20
Servings
10m
Prep Time
35-40m
Cook Time
45m
Ready In


"My mouth is watering just thinking about these while I type. Summertime raspberries fresh from the vine are best, but the ones from the grocery store will do. Definitely worth having to turn on the oven when it's hot!"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (74.8 g)
  • Calories 184.8
  • Total Fat - 5.9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 45 mg
  • Sodium - 186.2 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 18.5 g
  • Protein - 5.8 g
  • Calcium - 122.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F; coat a 9x13-inch baking pan with cooking spray.

Step 2

Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.

Step 3

Combine flour and salt; stir into egg mixture until moist.

Step 4

In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.

Step 5

Spread batter into bottom of pan; pour cream cheese mixture over batter layer, and scatter raspberries over top of cream cheese mixture.

Step 6

Bake for 35-40 minutes, or until a toothpick inserted near center comes out clean.

Step 7

Sprinkle with confectioners' sugar, let cool, and cut into bars.

Tips & Variations


No special items needed.

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