Description
These lemon raspberry cheesecake bars feature a silky smooth texture with bright, balanced flavors of tart raspberries and zesty lemon. Easy to make and perfect for any occasion, they are a crowd-pleasing dessert with a creamy, luscious finish.
Ingredients
- 1½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- 24 ounces cream cheese, softened (680g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 2 teaspoons lemon zest (from about 2 lemons)
- 3 tablespoons lemon juice, freshly squeezed (45ml)
- 1 teaspoon vanilla extract
- ½ cup sour cream (120ml)
- 1½ cups fresh raspberries (225g)
- 2 tablespoons powdered sugar (optional, 15g)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are evenly coated and feel like wet sand. Press mixture firmly and evenly into the bottom of a lined 9×13-inch baking pan. Bake crust for 8-10 minutes until lightly golden and fragrant. Let cool.
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add granulated sugar and beat until combined. Scrape down sides.
- Add eggs one at a time, beating just until combined after each. Add lemon zest, lemon juice, vanilla extract, and sour cream. Beat on low speed until smooth and well combined, scraping down bowl as needed.
- In a small bowl, gently toss fresh raspberries with powdered sugar. Lightly mash raspberries with a fork or potato masher to release some juice but keep chunks.
- Pour cheesecake batter evenly over cooled crust. Dollop spoonfuls of raspberry mixture over batter. Using a butter knife or skewer, swirl raspberries through batter in figure-eight or gentle circles to create marbled ribbons. Avoid over-swizzling.
- Bake bars at 350°F (175°C) for 30-35 minutes until edges are set and slightly puffed but center still jiggles slightly. Turn off oven, leave door slightly ajar, and cool bars inside for 30 minutes.
- Remove bars from oven and cool completely at room temperature. Transfer to refrigerator and chill for at least 4 hours or overnight.
- Lift bars out using parchment paper and slice into squares with a sharp knife. Clean knife between cuts for clean edges.
Notes
[‘Use softened cream cheese at room temperature to avoid lumps.’, ‘Do not overmix after adding eggs to keep texture light and silky.’, ‘Swirl raspberry puree gently to maintain pretty marbling effect.’, ‘Use fresh lemon zest and juice for best flavor.’, ‘Chill bars overnight for best texture and flavor.’, ‘Run a sharp knife under hot water and dry before slicing for clean cuts.’, ‘Press crust firmly before baking to prevent crumbliness.’]
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 21
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: lemon raspberry cheesecake bars, cheesecake bars, lemon dessert, raspberry dessert, creamy cheesecake, easy cheesecake bars, spring dessert, potluck dessert