Strawberry Lemonade Cheesecake Bars

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These bright strawberry lemonade cheesecake bars are great for a summer dessert. When I stole this recipe for lemonade cheesecake bars from the Betty Crocker website, it called for raspberries. I substituted strawberries instead because I love strawberries, and I am not the only one.

“Doubtless God could have made a better berry, but doubtless God never did.” – Dr. William Butler, 17th century English writer (see more quotes in the Quotes tab)

In a large bowl, mix 1 pouch Betty Crocker Sugar Cookie Mix, ½ cup softened butter, 1 egg and 1 tsp finely grated lemon peel with a spoon until a soft dough forms.

Press dough into the bottom of 13×9 baking pan.

Bake at 325 F for 15 minutes. Remove from oven, cool on cooling rack 10 minutes.

In medium bowl, beat 2 packages (8 oz each) softened cream cheese, ½ cup sugar and 1 tbsp lemon peel with electric mixer on medium until smooth.

Add 2 eggs, one at a time, beating until just blended.

Beat in ⅓ cup fresh lemon juice.

Reserve ¼ cup filling; set aside. Spread filling over cooled crust.

In a small bowl, mash 1 cup fresh strawberries with a fork. Push mixture through a strainer with the back of a spoon

to make ¼ cup puree

Add to bowl with reserved filling.

stir to combine

Drop by tablespoon on cream cheese layer

with a 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 2 hours or until completely cooled. Cut into 6×4 pieces.

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Strawberry Lemonade Cheesecake Bars

Refreshing cheesecake bars that can be made with strawberries or raspberries. Light berry lemonade cheesecake with a sugar cookie crust.

Course Dessert, Sweet
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings 24 pieces
Author Recipe Thief

Ingredients

Crust:

  • 1 pouch Betty Crocker Sugar Cookie Mix
  • ½ cup butter softened
  • 1 egg
  • 1 tsp finely grated lemon peel

Filling:

  • 2 packages (8 oz each) cream cheese softened
  • ½ cup sugar
  • 1 tbsp finely grated lemon peel
  • 2 eggs
  • ⅓ cup fresh lemon juice
  • 1 cup fresh raspberries or strawberries

Instructions

  1. Preheat oven 325 F. Spray bottom only of 13x9 baking pan.
  2. In a large bowl, mix crust ingredients with a spoon until a soft dough forms. Press dough into the bottom of the pan. Bake 15 minutes. Remove from oven, cool on cooling rack 10 minutes.
  3. In medium bowl, beat cream cheese, sugar and 1 tbsp lemon peel with electric mixer on medium until smooth. Add eggs, one at a time, beating until just blended. Beat in lemon juice. Reserve ¼ cup filling; set aside. Spread filling over cooled crust.
  4. In a small bowl, mash raspberries with a fork. Push mixture through a strainer with the back of a spoon to make ¼ cup puree. Stir into reserved filling. Drop by tablespoon on cream cheese layer, with a knife carefully swirl into top of cream cheese layer.
  5. Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate 2 hours or until completely cooled. Cut into 6x4 pieces.

Recipe Notes

I substitute fresh strawberries for the raspberries. You can easily make this ahead; keep the pan refrigerated until ready to cut the bars. I have baked these bars a day ahead. Then cut and plated them the morning of the day serving, and covered the plate and kept it in the refrigerator until serving.