Lemon Cheesecake Bars

By lorik

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 2 egg yolks
• 1 Tbsp. zest and 1/2 cup juice from 2 lemons
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup fresh raspberries

Preparation

Step 1

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and sugar until blended; press onto bottom of prepared pan. Bake 10 min.

MEANWHILE, beat cream cheese with mixer until creamy. Gradually beat in milk. Add egg yolks; mix well. Blend in lemon zest and juice; pour over crust.

BAKE 20 to 22 min. or until center is set. Cool completely. Refrigerate 2 hours.

USE foil handles to remove dessert from pan before cutting into bars. Serve topped with COOL WHIP and raspberries.