Lemon-Strawberry Cheesecake Bars (Made Easy!)
Created by Yancey on May 5, 2012
- Servings: 9
- Prep Time: 20m
- Cook Time: 10-12m
- Recipe #5330
Ingredients
- 1 (16.5 ounce) tube refrigerated sugar cookie dough, room temp
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 (24.3 ounce) container Philadelphia refrigerated ready-to-eat cheesecake filling
- 3 cups Cool Whip topping, thawed or you can use whipped cream, divided
- 1 (6 ounce) package Betty Crocker raspberry drizzlers topping
- Fresh strawberries, for garnish
How to Make
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Step 1: Line a 9" square baking pan with foil, letting the foil drape over the sides. Lightly spray with cooking spray. Preheat oven to 350°F.
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Step 2: Press cookie dough into bottom of pan evenly. Bake 10-12 minutes or until light brown, then cool on rack. In a large bowl, mix cheesecake filling, lemon zest, lemon juice. Fold in 1-1/2 cups Cool Whip or whipped cream. Spread over cooled crust.
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Step 3: Chill for 2 hours. Use foil to lift cheesecake from pan.
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Step 4: Drizzle raspberry sauce over cake. Cut into bars, garnish with strawberries and remaining whip cream.
Nutritional Facts
- Serving Size: 1 (173.8 g)
- Calories 349.4
- Total Fat - 18.1 g
- Saturated Fat - 6.1 g
- Cholesterol - 28.5 mg
- Sodium - 222.5 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 0.9 g
- Sugars - 20.6 g
- Protein - 3.9 g
- Calcium - 35.2 mg
- Iron - 1.1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg