Best Raspberry Lemon Squares Recipes

GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until fragrant, about 5 minutes.
• Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
• Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
• Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
• Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
• Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

LEMON-RASPBERRY MOUSSE SQUARES

Steps:

• Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
• Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
• Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
• Refrigerate 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.

RASPBERRY-LEMON SQUARES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• Press dough evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on cooling rack.
• Meanwhile, in food processor, place 2 cups raspberries. Cover; process until smooth. Into medium bowl, strain raspberries through strainer to remove seeds. Add granulated sugar, lemon peel, lemon juice, egg, egg whites and salt; mix well. Stir in flour with whisk just until blended. Spread cream cheese spread over baked cookie crust. Pour raspberry filling over cream cheese layer.
• Bake 50 to 55 minutes or until filling is set. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 3 rows by 3 rows.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Top squares with whipped cream and 1 cup raspberries. Garnish with lemon twists.