Raspberry Lemon Cheesecake Bars

Indulge your cravings with these delightful Raspberry Lemon Cheesecake Bars, a perfect creamy treat for any occasion! Featuring a buttery graham cracker crust and a luscious filling packed with tangy lemon and fresh raspberries, this easy-to-follow recipe ensures a show-stopping dessert that’ll leave everyone wanting more. Discover all the tips and tricks to make this sweet creation by clicking through to the full recipe now!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

Zest of 1 lemon

⅓ cup fresh lemon juice

1 ½ cups fresh raspberries (plus extra for garnish)

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the crumbs are well coated and resemble wet sand.

Bake the Crust: Press the crumb mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the cup of granulated sugar and beat until fully combined.

Add Eggs & Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until smooth.

Incorporate Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.

Pour Filling on Crust: Pour the cheesecake filling over the cooled crust and spread it evenly.

Bake: Bake in the oven for 35-40 minutes or until the center is set but slightly jiggles when gently shaken.

Cool: Allow the bars to cool at room temperature for about 1 hour, then refrigerate for at least 3 hours, preferably overnight.

Serve: Once set, use the parchment paper to lift the bars out of the baking dish. Cut into squares and dust with powdered sugar if desired. Garnish with extra fresh raspberries on top.

Prep Time: 25 minutes | Total Time: 4 hours | Servings: 16 bars

- Presentation Tips: Serve the cheesecake bars chilled on a platter, with a few raspberries scattered decoratively around the edges. Garnish with a sprig of mint for a refreshing touch.