Description
These Raspberry Lemon Cheesecake Bars are the perfect mix of sweet and tangy. A buttery graham cracker crust is topped with creamy lemon cheesecake and swirled with fresh raspberry puree. They’re a crowd-pleasing dessert for spring and summer gatherings!
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
For the cheesecake filling:
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16 oz cream cheese, softened
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2/3 cup granulated sugar
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2 large eggs
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1/4 cup sour cream
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2 tablespoons all-purpose flour
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1 tablespoon lemon zest
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1/4 cup fresh lemon juice
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1 teaspoon vanilla extract
For the raspberry swirl:
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1 cup fresh raspberries
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1 tablespoon granulated sugar
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1 teaspoon lemon juice
Instructions
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Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
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In a blender or food processor, blend raspberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Set aside.
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In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time.
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Add sour cream, flour, lemon zest, lemon juice, and vanilla. Mix until well combined.
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Pour the cheesecake filling over the crust. Drop spoonfuls of the raspberry puree over the top, then swirl gently with a knife.
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Bake for 35–40 minutes, or until the center is set and just slightly jiggly.
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Let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
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Slice into bars and serve chilled.
Notes
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You can use frozen raspberries if fresh aren’t available—just thaw and drain them first.
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For clean cuts, wipe the knife between slices.
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These bars keep well in the fridge for up to 5 days or can be frozen for up to 2 months.