Saturday, July 2, 2016

Raspberry Lemonade Cheesecake Bars -- Just in Time for the Fourth of July!

I think this recipe is perfect for the Fourth of July weekend! My family is really enjoying it. Hope you will too!

Raspberry Lemonade Cheescake Bars

1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1 teaspoon finely grated lemon peel (optional)

Heat oven to 325 degrees. Spray bottom only of 13 x 9-inch pan with cooking spray.

In large bowl, mix the crust ingredients with a spoon until soft dough forms.
Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.

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

In medium bowl, beat cream cheese, sugar and lemon peel with electric mixture 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 over cooled cookie 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 of 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 to cool completely.

Cindy A. Christiansen
Sweet Romance, Humor, Suspense...and Dogs! 
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Photo and recipe from: Betty Crocker

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