Print

Lemon Raspberry Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Lemon Raspberry Cheesecake Bars offer a perfect balance of tangy lemon and sweet raspberry on a buttery graham cracker crust. Baked to creamy perfection and topped with vibrant raspberry swirls, they make a delightful dessert for gatherings or an indulgent treat any day.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 48 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs or about 9 rectangles (100g)
  • 1/4 cup salted butter, melted (56g)
  • 2 Tbsp granulated sugar (25g)
  • 1 Tbsp fresh lemon zest (3g)

Lemon Cheesecake Filling

  • 2 cups (16 oz) cream cheese, softened (454g)
  • 2/3 cup granulated sugar (133g)
  • 1 Tbsp fresh lemon zest (3g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 large eggs, room temperature (112g)

Raspberry Swirl

  • 3/4 cup raspberries, fresh or frozen (95g)
  • 2 Tbsp granulated sugar (24g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line an 8×8-inch square baking pan with parchment paper, securing the sides with binder clips if desired.
  2. Make Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest. Mix until well combined and crumbs appear moist.
  3. Press Crust into Pan: Pour the graham cracker mixture into the prepared pan and press firmly and evenly with the back of a spoon or measuring cup to form a compact crust.
  4. Bake Crust: Bake the crust for 8 minutes, then remove from oven and allow it to cool on a wire rack while keeping the oven on.
  5. Prepare Lemon Cheesecake Filling: In a medium bowl, beat softened cream cheese on medium to medium-high speed until smooth and creamy.
  6. Add Sugar, Lemon Zest, and Juice: Mix in sugar, lemon zest, and lemon juice on medium-low speed, scraping the bowl sides as necessary.
  7. Incorporate Eggs: Add eggs one at a time, mixing on medium speed until fully incorporated after each addition.
  8. Pour Filling Over Crust: Pour the lemon cheesecake batter over the cooled graham cracker crust, spreading evenly.
  9. Prepare Raspberry Puree: In a food processor or blender, puree raspberries until smooth.
  10. Strain Raspberry Puree: Pour the puree through a fine mesh strainer, pressing to remove seeds and scraping the underside to collect all juice.
  11. Sweeten Raspberry Sauce: Stir sugar into the strained raspberry puree until dissolved.
  12. Create Raspberry Swirls: Drop spoonfuls of raspberry mixture onto the cheesecake batter and use a knife or offset spatula to swirl through the batter.
  13. Bake Cheesecake Bars: Bake for 36-40 minutes until the center jiggles slightly when gently shaken, indicating doneness.
  14. Cool and Chill: Let the bars cool completely at room temperature in the pan on a rack, then refrigerate for at least 2 hours or overnight to set.
  15. Serve: Sprinkle extra lemon zest on top, then cut into squares using a sharp, warm knife, wiping it clean between cuts for neat pieces.
  16. Store: Keep leftover bars in an airtight container in the fridge for up to 5 days.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth cheesecake filling.
  • Do not refrigerate immediately after baking to prevent cracking on top; allow to cool first.
  • If using frozen raspberries, thaw completely before pureeing.
  • Press the crust firmly to create a stable base that holds together well.
  • Check doneness with a gentle wiggle test rather than a toothpick.
  • Warm knife cuts smoothly and prevents crumbly edges.

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