Thursday, June 10, 2010

Lemon Raspberry Cheesecake Bars version 1.0

This was a yummy little recipe that I found on the Taste of Home website. (The original recipe is found here.) I tinkered with it of course. ;) I found the thought of raspberry and lemon flavors really appealing and had to give it a whirl. The recipe just needs a bit more modifying before I'm fully happy.

Lemon Raspberry Cheesecake Bars (version 1.0)

1 1/4 cups old fashioned oats
1/4 cup brown sugar
2 tbls flour
1/4 cup tub margarine, melted
3/4 cup seedless raspberry jam/preserves

Mix oats, brown sugar, flour, and melted margarine together and let sit for a couple minutes for the oats to soften. Spread in the bottom of a 9x9 sprayed pan and bake at 350 for 15 minutes, or until browned. Spread jam across crust.

2 packages (8 ounces each) reduced fat cream cheese
3/4 cups sugar
2 tbls flour
2 eggs
3 tbls lemon juice
1 tbls lemon peel

While crust is cooking, beat the cream cheese, sugar, and flour until smooth. Beat in eggs, lemon juice, and lemon peel. Spoon over jam covered crust. Bake at 350 for about 30-35 minutes or until center is almost set. Cool. Slice into portions and store in refrigerator.

Some pictures of the process...

The oat crust came out crisp and yummy. It was thin, but it held together very nicely. I don't care for an oat crust on a cheesecake though. I don't think it added to the recipe as a whole. I honestly almost went straight to a graham cracker crust instead of an alternate oat crust but I though no I should really try it out and see if I like it. This will make a neat crust for something else though so I will keep it in mind.

They need a finish....a garnish. I am thinking a little raspberry drizzle of some kind. Just seems like they are lacking a little pop....purely a visual thing though. ;)


  1. Loved the treats! Thank you for coming up with such tasty ideas.