Light & Easy Cheesecake Bars

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

Recipe by Patricia Nieh, Portola Valley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Fresh hints of lemon in the tender crust and creamy filling of these berry-topped treats. —Patricia Nieh, Portola Valley, California

TEST KITCHEN APPROVED

Light & Easy Cheesecake Bars

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Yield:1-1/2 dozen
Prep:20 min
Cook:30 min
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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
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Directions

  1. 1
    Line a 9-in. square pan with foil; coat with cooking spray and set aside.
  2. 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. 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. 4
    Bake 14-18 minutes longer or until filling is set.
  5. 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.
  6. 6

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.
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