RASPBERRY-LEMON CHEESECAKE BARS
Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
- Beat cream cheese, lemon juice, remaining zest and remaining 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.
- Bake 35 to 40 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
RASPBERRY LEMONADE CHEESECAKE BARS
Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
- In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
- In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
- Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 15 g, TransFat 0 g
LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
More about "raspberry lemonade cheesecake bars recipes"
RASPBERRY LEMONADE BARS RECIPE | PRACTICALLY HOMEMADE
From practicallyhomemade.com
Category DessertTotal Time 30 minsEstimated Reading Time 5 mins
- Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray {or lining it with parchment paper}. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add fresh raspberries and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for around 25 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
- While the lemon bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Let the glaze set up for at least 20 minutes. Cut into squares and serve. Store at room temperature or in the refrigerator in an air tight container.
SMALL BATCH RASPBERRY CHEESECAKE BARS - THE LOOPY WHISK
From theloopywhisk.com
4.8/5 (4)Category DessertCuisine Gluten FreeTotal Time 1 hr 20 mins
- In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
- Pre-heat the oven to 355 ºF (180 ºC) and line a 6 x 6 inch (15 x 15 cm) square baking tin with baking/greaseproof paper.You can scale up the recipe with no problems, but you will have to increase the baking time slightly.
RASPBERRY LEMONADE CHEESECAKE BARS - HANDLE THE HEAT
From handletheheat.com
4.8/5 (101)Category DessertCuisine AmericanTotal Time 3 hrs 55 mins
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment, leaving an overhang.
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth, scraping down the edges as necessary. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.
- In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
FRESH RASPBERRY-LEMON CHEESECAKE BARS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)Calories 312 per servingServings 18
- 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.
- 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.
LEMON RASPBERRY CHEESECAKE BARS - TORNADOUGH ALLI
From tornadoughalli.com
Ratings 8Calories 243 per servingCategory Dessert
SWIRLED RASPBERRY LEMON CHEESECAKE BARS - OH SWEET BASIL
From ohsweetbasil.com
5/5 (18)Total Time 1 hrCategory 100 Best Brownies And Bars Recipes, DessertCalories 207 per serving
- Next, use a handheld mixer at medium to high speed to blend the cream cheese until light & creamy. Add the 2/3 cup of sugar, vanilla extract, lemon zest, and lemon juice and beat until combined.
- In a food processor blend the 6 ounces of raspberries & strain the pureed raspberries through a mesh strainer to remove any seeds.
RASPBERRY LEMON CHEESECAKE BARS - ANNA BANANA
From annabanana.co
5/5 (6)Total Time 3 hrs 5 minsCategory DessertCalories 386 per serving
- Preheat the oven to 180 C (160 C fan). Grease the 8' x 8' square baking tin and line it with baking paper, with plenty of overhang (for easy removal of the cheesecake later).
- Reserve a small handful of raspberries and set aside. Transfer the remaining raspberries into a small saucepan set over a medium heat and add 1 Tbsp of water. Cook for 5 minutes, or until berries have released their juices and start to fall apart. Remove from the heat and push the mixture through a fine sieve or strainer to get rid of the seeds, then return to the saucepan and cook for another 8- 10 minutes or until it has reduced by half in volume and you have a thick sauce. Set aside.
- In a medium bowl, combine together the crushed biscuits and melted butter, until the mixture resembles the texture of the wet sand. Transfer the mix into prepared baking tin, and press firmly, using back of the spoon or measuring cup. Transfer to the oven and bake for 10 minutes. Remove from the oven and allow it to cool for 5 minutes.
- Place the cream cheese, eggs, sugar, sour cream, vanilla, half of lemon zest and 1 Tbsp of lemon juice in a large bowl and using an electric mixer, mix it well to combine, until you have smooth batter. Pour the mixture over the biscuit base. Add little dollops of raspberry sauce on top, and use a toothpick or a knife to create swirls on top. Scatter the remaining raspberries on top and bake for 45 minutes, until the edges are golden brown, but there is still a little wobble in the middle of the bake.
LEMON RASPBERRY CHEESECAKE BARS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
4.9/5 (11)Estimated Reading Time 6 minsCategory DessertTotal Time 4 hrs 15 mins
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Set aside.
- Using a stand mixer with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth.
- Place the raspberries and sugar in a blender or food processor and blend until smooth. Strain the raspberry puree through a fine mesh strainer into a bowl to remove any seeds.
LEMON RASPBERRY CHEESECAKE BARS - EASY & DELICIOUS
From chelsweets.com
Reviews 65Calories 300 per servingCategory Bars
- Preheat oven to 325 F or 165 C and line an 8 inch x 8 inch square baking pan with parchment paper. I like to use metal (unpainted) binder clips to keep my parchment paper in place.
- Place 1 cup of graham cracker crumbs, 1/4 cup of melted butter, 1 Tbsp fresh lemon zest, and 2 Tbsp of sugar into a small bowl. Mix together until the ingredients are fully combined and the graham cracker crumbs look wet.
- Pour the graham cracker mixture into your prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust.
- Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool. Be sure to keep your oven on!!
LEMON RASPBERRY CHEESECAKE BARS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Category DessertsTotal Time 1 hr 10 minsEstimated Reading Time 5 mins
- Preheat oven to 350 Degrees. In a food processor, pulse the shortbread cookies into fine crumbs. Turn to a bowl and add the melted butter. Stir. Press the crust mixture into the bottom of a greased 9X13 casserole pan. Place in the for 5 minutes. Set out and allow to cool.
- While cooling, in a small sauce pan, add the raspberries lemon juice, and sugar and turn on medium. Bring the raspberries to a simmer. In a small ramekin, mix he cornstarch and water and stir until dissolved. Pour into the raspberry mixture and stir to thicken, remove from heat and strain into a small heat-safe bowl to remove seeds. Use a rubber spatula and press more of the liquid out of the strainer. You can also leave the strainer over the bowl to allow more liquid to drip into the bowl for about 10-15 minutes.
- In a separate large bowl, mix the cream cheese until creamy. Add the eggs one at a time. Next, add the lemon juice, zest, and vanilla extract. Mix well. Pour on top of the crust. Take the raspberry mixture and place spoonful’s on top of the cheesecake mixture and use the end of the knife and swirls into the cheesecake mixture. Set aside.
- In a small bowl combine the cake mix, cream cheese, and butter and blend well with a pastry cutter or fork until course crumbs occur. Sprinkle on top of the cream cheese mixture and bake for 35-45 minutes. Allow to cool completely and refrigerate before serving.
EASY KETO RASPBERRY CHEESECAKE BARS - THE KATHERINE CHRONICLES
From thekatherinechronicles.com
5/5 (2)Category DessertServings 16Calories 230 per serving
- In a large mixing bowl add the cream cheese, eggs, erythritol, vanilla and lemon juice and mix until well combined with a hand mixer.
RASPBERRY-LEMONADE CHEESECAKE SWIRL BARS RECIPE ...
From pillsbury.com
4.5/5 (3)Total Time 4 hrs 45 minsCategory DessertCalories 190 per serving
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Break up cookie dough into pieces; press evenly in bottom of pan. Bake 16 to 19 minutes or until golden brown. Cool 15 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. On low speed, add eggs, 1 at a time, beating just until blended. Beat in vanilla and 2 teaspoons lemon zest. In small bowl, reserve 1 cup of the filling.
- In another small bowl, mash 2 cups raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree, lemon juice and food color into remaining filling.
- Spread raspberry filling evenly over cookie crust. Drop tablespoonfuls of reserved filling on raspberry filling. With knife, carefully swirl into raspberry filling layer to create marbled look.
RASPBERRY-LEMON CHEESECAKE BARS RECIPE | EATINGWELL
From eatingwell.com
Total Time 3 hrs 10 minsCalories 149 per serving
- Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. Stir together flour, ground pretzels, and brown sugar in a medium bowl. Stir in melted butter just until combined. Press crumbs into the bottom of the prepared pan. Bake for 15 minutes.
- Meanwhile, beat cream cheese with an electric mixer in a medium bowl on medium speed just until smooth. Beat in granulated sugar, vanilla, and lemon peel until light and fluffy. Gradually add egg, beating on low speed just until combined. Spread the cream cheese mixture over the partially baked crust. Sprinkle with raspberries.
- Bake for 25 to 30 minutes or until the cream cheese layer is set. Cool completely in the pan on a wire rack. Cover and chill for 2 to 24 hours before serving. Dust with powdered sugar before serving. Cut into bars to serve. Store in the refrigerator.
RASPBERRY LEMONADE CHEESECAKE BARS RECIPE ...
From lifemadedelicious.ca
Servings 24Total Time 3 hrs 50 minsCategory DessertCalories 210 per serving
RASPBERRY LEMONADE CHEESECAKE BARS - RECIPES - FAXO
From faxo.com
RASPBERRY LEMON CHEESECAKE BARS RECIPE - EASTER DESSERT ...
From youtube.com
LEMON CHEESECAKE WITH RASPBERRY SWIRL- BAKER BETTIE
From bakerbettie.com
4.4/5 (28)Category CakesServings 1Estimated Reading Time 3 mins
- Combine all of the crust ingredients in a mixing bowl. Use a pastry blender or a fork and mix together just until the ingredients start to come together and stick into a ball.
- Preheat the oven to 350ºF. Butter the bottom and sides of a spring-form pan. Gently and evenly press the sugar cookie mixture into the bottom and 1/2 the way up the sides of the pan.
- Combine the raspberries, sugar, and water in a saucepan over medium heat. Cook until the berries start breaking down and mixture starts to thicken. Use a wooden spoon to break up the berries while cooking.
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ...
From delish.com
Total Time 5 hrs 30 mins
- Preheat oven to 180°C (160ºC fan). Line a 9”-x-9” baking pan with parchment, leaving a 5cm overhang.
LEMON RASPBERRY CHEESECAKE BARS - MAPLEWOOD ROAD
From maplewoodroad.com
5/5 (2)Estimated Reading Time 4 minsServings 15Total Time 55 mins
- In a small sauce pot over low heat, add raspberries and sugar. Gently mash berries with a fork and mix with sugar for about 3 minutes, until it reaches the consistency of a runny preserve. Let cool.
- In a food processor, pulse crackers and sugar until fine crumbs. Place in a bowl and mix together with melted butter, using a fork.
SWIRLED RASPBERRY CHEESECAKE BARS - CHATELAINE
From chatelaine.com
3.7/5 (118)Category RecipesServings 24Total Time 50 mins
RASPBERRY CHEESECAKE BARS {EASY AND NO BAKE!} - BELLY FULL
From bellyfull.net
Reviews 1Category DessertCuisine AmericanTotal Time 4 hrs 20 mins
RASPBERRY LEMONADE CHEESECAKE BARS | RECIPE | LEMON ...
From pinterest.com
4.5/5 (20)Estimated Reading Time 7 minsServings 24Total Time 3 hrs 50 mins
LEMON RASPBERRY CHEESECAKE BARS! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
RASPBERRY LEMON COLLAGEN CHEESECAKE SQUARES RECIPE
From ediblehealth.com
RASPBERRY LEMONADE CHEESECAKE BARS | RECIPE | RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love