A little bite of heaven! Try topping with strawberry or blueberry pie filling.

Rita
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.

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  • Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.

  • Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

Nutrition Facts

454 calories; 29.4 g total fat; 144 mg cholesterol; 250 mg sodium. 39 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2003
Easy to make and very tastey! I topped mine with caramel sauce and pecans. Read More
(38)

Most helpful critical review

Rating: 3 stars
09/23/2004
More like bars than cookies. I topped mine with the cherry pie filling. Read More
(8)
26 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/20/2003
Easy to make and very tastey! I topped mine with caramel sauce and pecans. Read More
(38)
Rating: 4 stars
09/20/2003
Easy to make and very tastey! I topped mine with caramel sauce and pecans. Read More
(38)
Rating: 5 stars
09/20/2004
Excellent...The caramel topping with pecans suggestion is the best. I sent some to neighors they called the next day and asked for more! They too thought it was sooo good with caramel and pecans Thank you. Read More
(26)
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Rating: 5 stars
10/03/2011
These are INCREDIBLE tasting. But they are not a "cookie" though they are definately a "bars". And you don't need any pie filling they are good on their own. One suggestion though; use whole milk Ricotta do not use the reducted fat Ricotta. Taste and consistency are different. Read More
(17)
Rating: 4 stars
02/01/2010
Delicious recipe!! Although I did modify it a bit. I halved the original recipe and substituted 4 oz. of the cream cheese with 1/2 cup vanilla Greek yogurt (working with what I've got). I poured the mixture into a pie shell and baked for an entire hour and let it sit on the counter at room temp for about an hour then chilled. Wow -- it tastes GREAT! Cheesecake texture cheesecake flavor but actually tastes a little bit lighter and tangy-er. I think 1 hour was a bit too long for half the recipe (actually a mistake on my part) next time will do 45 minutes or so. Anyway we are enjoying it! Read More
(16)
Rating: 4 stars
06/11/2007
I wouldn't call this a cookie or a bar. I would call it crustless cheesecake. Nonetheless it was good enough to make again just next time I will add a crust. I topped it with a fresh blackberry and orange compote and the tart berries perfectly offset the sweet cake. Read More
(15)
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Rating: 5 stars
10/26/2009
These EXCELLENT AND EASY bars (not cookies) to make. I left the lemon out and put it into 2 pre-made graham cracker crusts. WOW Read More
(10)
Rating: 3 stars
09/23/2004
More like bars than cookies. I topped mine with the cherry pie filling. Read More
(8)
Rating: 2 stars
03/29/2010
Not nearly sweet enough and not really cookies. These are bland crustless cheesecake bars. Make a real cheesecake instead. Read More
(6)
Rating: 4 stars
07/18/2012
Okay. These are tasty. I quartered the recipe but otherwise followed the directions including the baking time. My baking dish was slightly larger than 1/4 of a 9x13 dish but the cookies were a little on the soft side. I topped them with cherry pie filling. Read More
(5)