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Blackberry Cheesecake Bars

Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. — Terri Crandall, Gardnerville, Nevada
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1-1/2 cups ricotta cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 3 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon orange juice
  • 1 tablespoon amaretto, optional
  • 1 cup seedless blackberry spreadable fruit
  • 2-2/3 cups fresh blackberries

Directions

  • Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
  • Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust.
  • Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack.
  • Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.
Nutrition Facts
1 piece: 414 calories, 21g fat (9g saturated fat), 83mg cholesterol, 224mg sodium, 50g carbohydrate (31g sugars, 2g fiber), 8g protein.

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