Creamy Blackberry Cheesecake Bars with Sugar Cookie Crust

Instructions

1. 1

   Preheat oven to 375°F. Press the softened sugar cookie dough onto the bottom and 1 inch up the sides of a greased 13x9-inch baking dish. Bake for 12-15 minutes until golden brown. Cool on a wire rack.

2. 2

   In a large bowl, beat the ricotta cheese, mascarpone cheese, and sugar until blended. Add the eggs and beat on low speed just until combined. Stir in the vanilla, lemon zest, citrus juices, and amaretto (if using). Pour the filling into the cooled cookie crust.

3. 3

   Bake for 20-25 minutes or until the center is almost set. Allow to cool for 1 hour on a wire rack.

4. 4

   Melt the seedless blackberry spreadable fruit in a small microwave-safe bowl for 30-45 seconds. Spread the melted fruit over the cheesecake layer and top with the fresh blackberries. Refrigerate until ready to serve.