If you’re searching for a refreshing and delightful dessert that combines the tangy zing of lemon with the sweet tartness of raspberries, look no further than these Raspberry Lemon Cheesecake Bars. With a creamy lemon-infused cheesecake layer swirled with vibrant raspberry sauce atop a buttery graham cracker crust, these bars are a must-try for any occasion.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Sauce:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared baking pan.
Bake for 10 minutes, then let cool while you prepare the raspberry sauce and cheesecake layer.
Prepare the Raspberry Sauce:
In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice.
Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Strain the sauce through a fine-mesh sieve to remove the seeds. Set aside to cool.
Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined and smooth.
Assemble and Bake:
Pour the cheesecake batter over the cooled crust and spread it evenly.
Drop spoonfuls of the raspberry sauce on top of the cheesecake layer.
Use a toothpick or knife to swirl the raspberry sauce into the cheesecake batter.
Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
Cool and Serve:
Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
Lift the cheesecake out of the pan using the parchment paper overhang and cut into bars.
Serving Tips:
Chill Before Serving: Make sure the cheesecake bars are fully chilled before serving. This helps them set properly and makes them easier to cut into neat squares.
Use a Sharp Knife: For clean cuts, use a sharp knife that has been dipped in hot water and wiped dry between cuts.
Garnish (Optional): Consider garnishing with additional fresh raspberries or a light dusting of powdered sugar for an extra touch of elegance.
Serve Cold: These bars are best served cold. If they have been out of the fridge for a while, you might want to chill them again briefly before serving.
Storage Tips:
Refrigeration: Store the cheesecake bars in an airtight container in the refrigerator. They will keep well for up to 5 days.
Freezing: If you want to store them for a longer period, these bars freeze well. Wrap them tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months.
Thawing: To thaw, transfer the bars from the freezer to the refrigerator and let them defrost overnight. For a quicker thaw, you can leave them at room temperature for about an hour before serving.
Prevent Freezer Burn: To avoid freezer burn, make sure the bars are well-wrapped and stored in an airtight container.
Related Recipes:
- Heavenly Raspberry Cheesecake Cupcakes
- BANANA CREAM CHEESECAKE BARS
- Dark Chocolate Raspberry Pie Bars
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries if fresh ones are not available. Just make sure to thaw them before cooking and drain any excess liquid to avoid thinning the raspberry sauce.
How do I know when the cheesecake bars are done baking?
The cheesecake bars are done when the edges are lightly golden and the center is set. It should have a slight jiggle but not be overly wobbly. You can also insert a toothpick in the center; if it comes out mostly clean (with just a few moist crumbs), they’re ready.
Can I make these cheesecake bars ahead of time?
Absolutely! These cheesecake bars can be made up to 3 days in advance and stored in the refrigerator. They can also be frozen for up to 3 months. Just make sure to let them chill completely before storing or freezing.
Can I substitute the graham cracker crust with something else?
Yes, you can substitute the graham cracker crust with a variety of alternatives. For a different flavor, try using crushed Oreos or chocolate graham crackers. If you need a gluten-free option, use gluten-free graham crackers or another gluten-free crumb mixture.
Conclusion:
These Raspberry Lemon Cheesecake Bars are the perfect way to end a summer meal or to impress guests at your next gathering. The combination of tart raspberries and zesty lemon in a creamy cheesecake filling, all sitting on a crisp graham cracker crust, offers a delightful balance of flavors and textures. Enjoy these bars chilled for the best taste and texture.
📖 Recipe:
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Raspberry Lemon Cheesecake Bars
- Total Time: 4 hours (including chilling time)
- Yield: 12 bars
- Diet: Vegetarian
Description
Indulge in the refreshing taste of Raspberry Lemon Cheesecake Bars, a perfect summer dessert that combines a creamy lemon-infused cheesecake layer with vibrant raspberry swirls, all on a buttery graham cracker crust. These bars are ideal for any occasion, offering a delightful balance of tangy lemon and sweet raspberries. Easy to make and even easier to enjoy, they’re a delicious treat everyone will love.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Sauce:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then let cool while preparing the raspberry sauce and cheesecake layer.
- Prepare the Raspberry Sauce:
- In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook until raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds and let cool.
- Prepare the Cheesecake Layer:
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust and spread evenly. Drop spoonfuls of raspberry sauce on top, then swirl with a toothpick or knife.
- Bake for 35-40 minutes, until the center is set and edges are lightly golden.
- Cool and Serve:
- Cool to room temperature, then refrigerate for at least 3 hours. Lift out using parchment paper overhang and cut into bars.
Notes
Frozen raspberries can be used; just thaw and drain before cooking.
Ensure the bars are fully chilled before cutting for clean, neat squares.
These bars can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 bars
- Calories: Approx. 280 kcal per bar
