Lemon Raspberry Cheesecake Squares

Prep Time 15 min
Cook Time 45 Min
Servings 32
Difficulty Easy


  • No-Stick Cooking Spray
  • 3/4 cup Butter Flavor All-Vegetable Shortening
  • 1/3 cup firmly packed brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup quick or old-fashioned rolled oats
  • 1/4 teaspoon Salt
  • 1 (12 oz.) jar Smucker's® Seedless Red Raspberry Jam
  • 2 (8 oz.) packages cream cheese, softened
  • 3/4 cup Sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 2 teaspoons finely grated lemon peel
  • 3 tablespoons Lemon juice


  • Step 1

    HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

  • Step 2

    BEAT shortening and brown sugar in bowl with an electric mixer until creamy, about 1 minute. Gradually add flour, oats and salt, mixing until well blended, about 1 minute. Press into bottom of prepared pan.

  • Step 3

    BAKE 20 minutes or until evenly browned. Remove from oven and immediately spread jam evenly over partially baked crust.

  • Step 4

    PLACE cream cheese, sugar and flour in medium bowl. Beat until smooth, about 1 minute. Add eggs, one at a time, beating about 15 seconds after each addition. Add lemon peel and juice. Beat until well blended, about 1 minute. Pour over raspberry layer.

  • Step 5

    BAKE 25 minutes or until set. Cool completely in pan on cooling rack. Cut into squares.

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