Raspberry Cheesecake Bars

Raspberry Cheesecake BarsRecipe
David Martinez
Line your pan with foil to easily remove and cut these bars. They are better if made the day before you serve them.


30 servings (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 32 %
Fat 4 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 16.9 g
Fiber 0.6 g
Cholesterol 32 mg
Iron 0.6 mg
Sodium 113 mg
Calcium 23 mg


1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese
Cooking spray
1 1/2 cups fresh raspberries


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.

Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.

Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.

Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.