Description
Craving a summer-inspired dessert? These tangy cheesecake bars feature a buttery sugar cookie crust, zesty lemon filling, and fresh raspberry topping. Easy to make, family-friendly, and perfect for breakfast or afternoon tea.
Ingredients
Dry Sugar Cookie Mix (1 package or 1 ½ cups homemade)
Butter (½ cup, melted unsalted or substitute with vegetable oil/margarine)
Large Egg (1, room temperature or 1 flax egg for vegan)
Lemon Peel (grated, 1 tbsp fresh zest without pith)
Cream Cheese (8 oz, full-fat or substitute with Neufchâtel)
Sugar (½ cup, granulated or brown sugar)
Lemon Juice (¼ cup, freshly squeezed from 2 lemons)
Fresh Raspberries (2 cups, substitute with blueberries or strawberries)
Instructions
Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick spray.
Mix cookie mix, melted butter, egg, and grated lemon peel until a soft dough forms. Press into the pan evenly.
Bake for 15 minutes until golden. Cool for 10 minutes while preparing filling.
Beat cream cheese, sugar, lemon zest, and lemon juice on medium speed until smooth. Reserve ¼ cup of mixture.
Pour remaining filling over the cooled crust. Spread evenly with a spatula.
Bake for 30 minutes. Cool completely (1 hour). Top with reserved mixture and fresh raspberries.
Chill for 1 hour before slicing into 12 bars.
Notes
Vegan: Use flax egg and substitute butter with oil/margarine.
Substitute cream cheese with Neufchâtel for lower fat.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Customize fruit toppings based on seasonality.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg