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Serve these creamy cheesecake bars topped with an easy-to-make fresh raspberry sauce. While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon. Pour through fine-mesh strainer; press to remove all juices. Discard strained solids. Refrigerate sauce until ready to drizzle over the cut bars.
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.