Italian Cheesecake Cookie Bar

Prep Time
Cook Time
1h 10m
Ready In

"Another winner from our local Spring Mosaic, the annual school event that impresses the crowd year after year. This one a sell out at the Italian booth, the recipe shared. It's on my must make for my holiday tray."

Original recipe yields 12 servings


  • Serving Size: 1 (222.5 g)
  • Calories 653.1
  • Total Fat - 46.7 g
  • Saturated Fat - 31.7 g
  • Cholesterol - 360.1 mg
  • Sodium - 608.8 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 25.9 g
  • Protein - 27.4 g
  • Calcium - 591.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step 1

Cream ricotta and cream cheese

Step 2

Gradually add sugar continue beating smooth

Step 3

Add lemon juice, vanilla, cornstarch and flour beating well after each addition

Step 4

Beat in eggs one at a time. Gradually add in melted butter

Step 5

Blend in sour cream, continue beating all the ingredients until well blended

Step 6

Pour into ungreased 9x13 pan. Bake at 320 for 1 hour. Turn off stove and leave inside for 2 hours. Cool

Step 7

Cut into squares. Top each with pie filling of your choice. I am partial to Cherry. Bars are freezer friendly

Tips & Variations

No special items needed.



Delightful recipe and freezes well!

review by:
(11 Dec 2018)


At my house we are all in love with cheesecake, so I knew this would be a huge hit and it sure was. I bet this would be great on a graham or vanilla crumb crust, this would make two pies. If anyone out these loves cheesecake you should try this recipe, thanks Gerry for a real treat!

review by:
(22 Apr 2016)