Light & Easy Cheesecake Bars

Name: Light & Easy Cheesecake Bars
Ingredients: 1/3 cup butter, softened; 1 cup sugar, divided; 4 tablespoons lemon juice, divided; 1-1/4 cups all-purpose flour; 1/2 teaspoon salt; 1 package (8 ounces) reduced-fat cream cheese; 1 package (8 ounces) fat-free cream cheese; 1 large egg; 2 teaspoons grated lemon zest; 18 fresh raspberries, halved

10 ingredients

5 steps

Ingredients

1/3 cup butter, softened
1 cup sugar, divided
4 tablespoons lemon juice, divided
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 large egg
2 teaspoons grated lemon zest
18 fresh raspberries, halved

Directions

1

Line a 9-in. square pan with foil; coat with cooking spray and set aside.
2

In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown.
3

Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust.
4

Bake 14-18 minutes longer or until filling is set.
5

Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.