Raspberry Lemonade Cheesecake Bars – A Fun And Fruity Treat!

This raspberry cheesecake bars recipe has been a huge hit over at Betty Crocker! It has received lots of wonderful comments from readers – let’s take a look at what some of them have had to say about it:

Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust.

It does look perfect for Christmas, but also for a baby shower, a birthday party and maybe even a wedding! Using different preserves you can create so many different colors – oh, the endless possibilities! If you decide to make these, let us know in the comments how they turned out for you!




1 pouch Betty Crocker™ sugar cookie mix SAVE $
cup Kerrygold butter, softened SAVE $
1 egg
1 teaspoon finely grated lemon peel

2 packages (8 oz each) Philidelphia  cream cheese, softened
1/2 cup Domino sugar
1 tablespoon finely grated lemon peel
2 eggs
1/3 cup fresh lemon juice
1 cup fresh raspberries

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.





Quick Tip:  You can also toss some white chocolate chips over the top for a little added sweetness.

Thanks to Betty Crocker for a velvety dessert swirled with sweetness.


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