Menu
Light Cheesecake Light Cheesecake
Easy Cake Mix Bars Easy Cake Mix Bars
Rich Cheesecake Bars Rich Cheesecake Bars
Chocolate Cheesecake Bars Chocolate Cheesecake Bars
Light Chocolate Cheesecake Light Chocolate Cheesecake
Apple Caramel Cheesecake Bars Apple Caramel Cheesecake Bars
Double-Layer Cheesecake Bars Double-Layer Cheesecake Bars
Holiday Cheesecake Bars Holiday Cheesecake Bars
Black 'n' White Cheesecake Bars Black 'n' White Cheesecake Bars
Chocolate Chip Cheesecake Bars Chocolate Chip Cheesecake Bars
Raspberry Cheesecake Bars Raspberry Cheesecake Bars
Toffee Cheesecake Bars Toffee Cheesecake Bars
Chocolate-Pumpkin Cheesecake Bars Chocolate-Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars Pumpkin Cheesecake Bars
Sweet Potato Cheesecake Bars Sweet Potato Cheesecake Bars
Triple-Chocolate Cheesecake Bars Triple-Chocolate Cheesecake Bars
Cranberry Cheesecake Bars Cranberry Cheesecake Bars
Fruitcake Bars Fruitcake Bars
Low-Carb Chocolate Chip Cheesecake Bars Low-Carb Chocolate Chip Cheesecake Bars
Almond Cheesecake Bars Almond Cheesecake Bars

Light & Easy Cheesecake Bars

4 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 30 min. + chilling

Makes

1-1/2 dozen

Updated: Oct. 21, 2022
Fresh hints of lemon in the tender crust and creamy filling of these berry-topped treats. —Patricia Nieh, Portola Valley, California
Light & Easy Cheesecake Bars
Light & Easy Cheesecake Bars Recipe photo by Taste of Home
Next Recipe

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.

Nutrition Facts

1 bar: 153 calories, 7g fat (4g saturated fat), 31mg cholesterol, 216mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.