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Raspberry Lemon Cheesecake Bars Recipe

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4 from 5 reviews

  • Author: Molly
  • Total Time: 3 hours 8 minutes (including chilling time)
  • Yield: 15 servings

Description

These Raspberry Lemon Cheesecake Bars combine a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with a vibrant raspberry swirl. Perfectly balanced between tart and sweet, these bars are an elegant dessert for any occasion.

Ingredients

Crust

  • 1 Cup Graham Crackers (Crushed, about 9 sheets)
  • 4 Tablespoons Butter (salted, melted)
  • 2 Tablespoons Sugar
  • 1/8 teaspoon Salt

Filling

  • 16 oz. Cream Cheese (softened)
  • 2/3 Cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 Large Eggs

Raspberry Swirl

  • 6 oz. Raspberries
  • 1 Tablespoon Sugar

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 325°F and line an 8×8 inch square baking pan with parchment paper to ensure easy removal of the bars after baking.
  2. Prepare crust mixture: In a small bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly until the crumbs are evenly coated with butter.
  3. Form crust layer: Evenly spread and firmly press the graham cracker mixture into the bottom of the prepared baking dish to create a compact, even layer.
  4. Bake crust: Bake the crust for 8 minutes at 325°F, then remove from the oven and allow it to cool while keeping the oven temperature steady for the next steps.
  5. Make cream cheese filling: Using a handheld mixer at medium-high speed, beat the softened cream cheese until light and creamy. Add sugar, vanilla extract, lemon zest, and lemon juice, and mix until combined.
  6. Incorporate eggs: Add eggs one at a time, mixing on low speed after each addition until fully incorporated, ensuring the batter is smooth.
  7. Pour filling onto crust: Pour the lemon cheesecake mixture evenly over the cooled graham cracker crust in the baking dish.
  8. Prepare raspberry puree: Blend raspberries in a food processor until smooth, then strain the puree through a mesh strainer to remove seeds for a silky texture.
  9. Sweeten raspberry puree: Stir in 1 tablespoon of sugar into the raspberry puree to enhance its natural sweetness.
  10. Create raspberry swirl: Drop spoonfuls of the raspberry mixture over the cheesecake batter and use a knife to gently swirl the raspberries through the filling for a marbled effect.
  11. Bake cheesecake bars: Bake the assembled cheesecake bars for 35-40 minutes at 325°F, or until the cheesecake is set but still slightly jiggly in the center.
  12. Cool and chill: Let the bars cool completely on a wire rack in the pan. Once cooled, refrigerate for at least 3 hours or overnight to allow the cheesecake to firm up.
  13. Serve: Slice into bars and enjoy this luscious, tangy raspberry lemon dessert!

Notes

  • To avoid cracking, do not overbake the cheesecake; it should still have a slight jiggle when you remove it from the oven.
  • If you don’t have a food processor, use a blender or mash raspberries by hand and strain well.
  • For easy removal, lift the bars out using the parchment paper edges.
  • Allowing the bars to chill overnight enhances the flavors and texture.
  • Store leftover bars in the refrigerator in an airtight container for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 48 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/raspberry-lemon-cheesecake-bars-recipe/