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Raspberry Cheesecake Bars

Prep 15 min
Total 2 hr 15 min
Ingredients 7
Servings 24

Classic raspberry swirl cheesecake bars meet the refreshing citrus twist of lemon peel in these decadent cookie bars you’ll want to make again and again. ...MORE+ LESS-

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

teaspoons grated lemon peel

package (8 oz) cream cheese, softened

1/4

cup sugar

1/2

teaspoon vanilla

egg

1/2

cup seedless red raspberry jam

Steps

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1

Heat oven to 350°F.
2

In medium bowl, crumble cookie dough; stir or knead lemon peel into cookie dough until well blended. Press dough evenly in ungreased 9-inch square pan. Bake 18 minutes.
3

Meanwhile, in medium bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over baked crust.
4

Spoon raspberry jam into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/2 inch off small corner of bag. Pipe jam on cream cheese mixture in 4 horizontal rows. With knife, carefully swirl jam in circular motion into cream cheese mixture.
5

Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

For a different swirl design, pipe jam on cream cheese in 4 horizontal rows. With knife, carefully swirl jam back and forth in straight vertical lines.

Expert Tips

Softening cream cheese is easy; just microwave unwrapped cream cheese on microwavable plate uncovered on High 10 to 15 seconds.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 140
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 105mg; 4%
Potassium: 20mg; 1%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 12g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;