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Blackberry Cheesecake Bars

 Blackberry Cheesecake Bars
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. — Terri Crandall, Gardnerville, Nevada
12 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1-1/2 cups ricotta cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon orange juice
  • 1 tablespoon amaretto, optional
  • 1 cup seedless blackberry spreadable fruit
  • 2-2/3 cups fresh blackberries

Directions

  • Preheat oven to 375°. Let cookie dough stand at room temperature
  • 5 minutes to soften. Press onto bottom and 1 in. up sides of a
  • greased 13x9-in. baking dish. Bake 12-15 minutes or until golden
  • brown. Cool on a wire rack.
  • Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese
  • and sugar until blended. Add eggs; beat on low speed just until
  • combined. Stir in vanilla, lemon peel, citrus juices and, if
  • desired, amaretto. Pour into crust.
  • Bake 20-25 minutes or until center is almost set. Cool 1 hour on a
  • wire rack.
  • Place spreadable fruit in a small microwave-safe bowl; microwave on

2 of 2

Blackberry Cheesecake Bars (continued)

Directions (continued)

  • high for 30-45 seconds or until melted. Spread over cheesecake
  • layer; top with blackberries. Refrigerate until serving. Yield: 12
  • servings.
Nutritional Facts: 1 piece equals 414 calories, 21 g fat (9 g saturated fat), 83 mg cholesterol, 224 mg sodium, 50 g carbohydrate, 2 g fiber, 8 g protein.