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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.