Lemon-Raspberry Cheesecake Bites


  • 2 cups cookie or graham cracker crumbs
  • 1 tablespoon grated lemon peel
  • 1/2 cup butter, melted


  • 4 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 4 large eggs
  • 2 cups raspberries


Preheat oven to 325°F. Line 13-inch x 9-inch baking pan with parchment or foil. In large bowl combine cookie crumbs, grated lemon peel and melted butter. Press mixture onto bottom of pan. Bake crust 10 minutes.

In mixer beat cream cheese and sugar until well blended and smooth. Add lemon juice and lemon peel; beat 1 minute. Add eggs; beat until well blended. Spoon mixture over crust in prepared pan. Bake 35 to 40 minutes or until mixture is set. Cool.

To serve, cut mixture into squares.

Serves 8

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