Fresh Raspberry-Lemon Cheesecake Bars

Easy to make and you get many servings per recipe. A little tangy, but very pretty--gets better with longer chilling. Would definitely make it again!

Photo by Shiela M.
Adapted from kraftrecipes.com

PREP TIME

15

minutes

TOTAL TIME

365

minutes

SERVINGS

18

servings

PREP TIME

15

minutes

TOTAL TIME

365

minutes

SERVINGS

18

servings

Adapted from kraftrecipes.com

Ingredients

  • 2

    cups graham cracker crumbs

  • 1

    cup plus 2 tablespoons sugar, divided

  • 6

    tablespoons butter, melted

  • 3

    cups (12-ounces) raspberries, divided

  • 1

    tablespoon each zest and juice from 1 lemon

  • 4

    (8-ounces each) packages PHILADELPHIA Cream Cheese, softened

  • 4

    eggs

Directions

Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 tablespoons sugar and butter; press onto bottom of prepared pan. Bake 10 minutes. Reserve 1/2 cup raspberries and 1 teaspoon 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 minutes 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.

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