Fresh Raspberry-Lemon Cheesecake Bars

18
Servings
15m
Prep Time
35-40m
Cook Time
50m
Ready In


"This is a Philadelphia cream cheese recipe...cook time does not include refrigerating time..."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (126.3 g)
  • Calories 311.9
  • Total Fat - 23.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 120.2 mg
  • Sodium - 379.3 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 16.3 g
  • Protein - 7.7 g
  • Calcium - 62.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 325°F.

Step 2

Line 13X9-inch pan with foil, with ends of foil extending over sides. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.

Step 3

Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.

Step 4

Beat cream cheese, lemon juice, remaining zest and 1 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

Step 5

Bake 35 to 40 minutes or until center is almost set. Cool completely.

Step 6

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Tips & Variations


No special items needed.

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