Recipes

Raspberry-Lemon Cheesecake Bars

18 Servings

Desserts

6 HRS 5 MIN

Prep

0-15 min

Cook

5 HRS 50 MIN

Calories

330

Ingredients

2 cups

graham cracker crumbs

1 cup

plus 2 Tbsp. sugar, divided

6 tbsp

butter, melted

3 cups

(12 oz.) raspberries, divided

1 tbsp

zest and juice from 1 lemon

4 

eggs

Instructions

Step 1

Heat oven to 325ºF.

Step 2

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.

Step 3

Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.

Step 4

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.

Step 5

Bake 35 to 40 min. or until center is almost set. Cool completely.

Step 6

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.