Description
These epic raspberry lemon cheesecake bars feature a buttery graham cracker crust, tangy lemon cheesecake filling, and swirls of fresh raspberry puree for a vibrant and refreshing dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1 tablespoon sugar (for raspberries)
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a small bowl, mash raspberries with 1 tablespoon sugar. Strain to remove seeds if desired. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing well after each. Stir in sour cream, flour, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour cheesecake mixture over the cooled crust. Spoon raspberry puree in dollops over the top and use a toothpick or knife to swirl gently.
- Bake for 35–40 minutes, or until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours before slicing.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Chill bars overnight for cleanest cuts and best flavor.
- Top with whipped cream or extra fresh raspberries before serving.
- Bars can be frozen for up to 1 month; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg