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Raspberry-Lemon Cheesecake Bars
Raspberry-Lemon Cheesecake Bars

Raspberry-Lemon Cheesecake Bars

Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.
What You Need
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2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
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Let's Make It
Heat oven to 325ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
Kitchen Tips
Tip 1
Serving Suggestion
Serve these creamy cheesecake bars topped with an easy-to-make fresh raspberry sauce. While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon. Pour through fine-mesh strainer; press to remove all juices. Discard strained solids. Refrigerate sauce until ready to drizzle over the cut bars.
Tip 2
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
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