Raspberry Lemon Cheesecake Bars

Raspberry Lemon Cheesecake Bars offer a deliciously tart and sweet flavor combination, perfect for dessert lovers looking for a refreshing treat. With a buttery graham cracker crust, a creamy lemon cheesecake filling, and a raspberry swirl, these bars are as beautiful as they are delicious. Here’s how to make them:

Ingredients

  • - For the Crust:
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • - For the Cheesecake Filling:
  • 16 ounces (454g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • - For the Raspberry Swirl:
  • 1 cup (about 125g) raspberries, fresh or frozen (if using frozen, thaw and drain well)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

Preparing the Crust:
1
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3
Bake the crust for 8-10 minutes, or until slightly golden. Remove from the oven and let cool while you prepare the filling.
Making the Cheesecake Filling:
1
In a large bowl, using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
2
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
3
Pour the cheesecake filling over the cooled crust, spreading it out into an even layer.
Preparing the Raspberry Swirl:
1
In a blender or food processor, blend the raspberries, sugar, and lemon juice until smooth.
2
Strain the raspberry mixture through a fine-mesh sieve to remove the seeds, collecting the liquid in a bowl.
3
Drop spoonfuls of the raspberry mixture over the cheesecake filling. Use a toothpick or a knife to swirl the raspberry mixture into the filling, creating a marbled effect.
Baking:
1
Bake the bars in the preheated oven for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
2
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
Serving:
1
Lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve.

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