Description
These no-mixer dessert bars combine a buttery sugar cookie crust with tangy lemon curd and a vibrant raspberry topping, offering a perfect balance of textures and flavors. Ideal for tea parties or any occasion, they’re easy to adapt to dietary needs while maintaining their indulgent charm.
Ingredients
Dry Sugar Cookie Mix
1/2 cup melted butter (or unsalted margarine for dietary needs)
1 large egg (or flax egg for vegan: 2 tbsp ground flaxseed + 3 tbsp water)
1 tbsp grated lemon peel (fresh zest preferred)
8 ounces cream cheese (softened)
1/2 cup sugar (granulated or brown)
1/4 cup fresh lemon juice
2 cups fresh raspberries (or blueberries/strawberries if out of season)
Instructions
Preheat oven to 325°F
Line a 9×13-inch pan with parchment paper and spritz with non-stick spray
Combine cookie mix, melted butter, egg, and lemon zest in a bowl
Press dough evenly across pan base using a spatula or spoon
Bake crust for 15 minutes until golden around edges
Cool crust on a wire rack while preparing filling
Beat cream cheese with sugar on medium speed until smooth
Stir in fresh lemon juice and mix thoroughly
Spread cheesecake filling over cooled crust
Top with fresh raspberries
Bake for 20 minutes until filling is set
Cool completely before slicing into 12 bars
Notes
Fresh lemon zest is crucial for optimal flavor
For vegan version: use flax egg and replace butter with margarine
Raspberry topping will bubble; resist stirring for a jammed texture
Substitute berries based on availability or preference
Bars can be refrigerated for up to 5 days or frozen for 2 months
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg