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
Keywords: Raspberry Lemon Cheesecake Bars, Lemon Cheesecake Recipe, Raspberry Dessert, Easy Cheesecake Bars, Summer Desserts