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Light & Easy Cheesecake Bars

 Light & Easy Cheesecake Bars
Pucker up for a Mother’s Day smooch. You’ll find lovely hints of lemon in both the tender crust and creamy filling of these berry-topped treats. —Patricia Nieh, Portola Valley, California
18 ServingsPrep: 20 min. Bake: 30 min. + chilling

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 egg
  • 2 teaspoons grated lemon peel
  • 18 fresh raspberries, halved

Directions

  • Line a 9-in. pan with foil; coat with cooking spray and set aside.
  • 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.
  • 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 peel and remaining lemon juice. Pour over crust.
  • Bake 14-18 minutes longer or until filling is set.
  • 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

2 of 2

Light & Easy Cheesecake Bars (continued)

Directions (continued)

  • bars. Garnish with raspberries.
  • Yield: 1-1/2 dozen.
Nutritional Facts: 1 bar equals 153 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 216 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.