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
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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
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LEMON RASPBERRY CHEESECAKE BARS - EASY & DELICIOUS
From chelsweets.com
Reviews 69Calories 300 per servingCategory Brownies & 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!!
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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.
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4.8/5 (102)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.
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