Raspberry Lemonade Cheesecake Bars Recipes

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RASPBERRY-LEMON CHEESECAKE BARS



Raspberry-Lemon Cheesecake Bars image

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

2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs

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



Raspberry Lemonade Cheesecake Bars image

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

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 teaspoon finely grated lemon peel
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon finely grated lemon peel
2 eggs
1/3 cup fresh lemon juice
1 cup fresh raspberries

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



Lemon-Raspberry Cheesecake Bars image

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

1 cooking spray (such as Pam®)
2 cups all-purpose flour
¼ cup brown sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into 1-inch chunks
¾ cup seedless raspberry preserves
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
1 (6 ounce) container fresh raspberries, cut in half lengthwise

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

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