Lemon Raspberry Cheesecake Bars Recipe : My new favorite treat is cheesecake bars with swirls of raspberry and lemon! A sweet graham cracker crust entwined with fresh raspberries and the creamiest lemon cheesecake! Sure, please!
Lemon Raspberry Cheesecake Bars Recipe
I don’t know about you, but as I get older, my love for a good, creamy cheesecake grows. To be really honest, my obsession is with the crust made of graham crackers. Have I ever told you how, when I was a tiny child, my mum would occasionally make a no-bake cheesecake? I would never eat it since I didn’t realise what I was losing out on, but later on, I would sneak into the refrigerator and eat bits of the crust. If someone had taken a piece and some of the crust was still on there, that was the luckiest day ever.
Ingredients
Graham Cracker Crust
- 1 Cup Graham Crackers, Crushed, about 9 sheets
- 4 Tablespoons Butter, salted, melted
- 2 Tablespoons Sugar
- 1/8 teaspoon Salt
Cream Cheese Filling
- 16 oz. Cream Cheese, softened
- 2/3 Cup Sugar
- 1 teaspoon Vanilla
- 1 Tablespoon Lemon Zest
- 1/4 Cup Lemon Juice
- 2 Large Eggs
Raspberry Swirl
- 6 oz. Raspberries
- 1 Tablespoon Sugar
Instructions
For The Crust
Set an 8 x 8 square baking sheet covered with parchment paper and preheat the oven to 325.
Put the melted butter, sugar, and salt into a small bowl with the graham cracker crumbs.
1/4 cup butter, 1/8 teaspoon salt, 2 tablespoons sugar, and 1 cup Graham Crackers
To get a uniform layer, spread the graham cracker butter crumb into the bottom of your baking dish and press down firmly.
After 8 minutes of baking, take out of the oven and allow to cool. Adjust the oven’s temperature to 325 degrees.
For The Cream Cheese Filling
Next, beat the cream cheese until it’s light and creamy using a handheld mixer set to medium to high speed. Beat in the vanilla essence, lemon zest, lemon juice, and the remaining 2/3 cup of sugar.
16 oz. cream cheese, 1/3 cup sugar, 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla
Slowly stir in one egg at a time until thoroughly mixed.
Two big eggs
Cover the graham cracker crust with the lemon cheesecake mixture.
For The Raspberry Swirl
Six ounces of raspberries should be blended in a food processor, and the pureed fruit should be filtered through a mesh strainer to get rid of any seeds.
Six ounces of raspberries
Add one spoonful of sugar to the pureed raspberries.
One Tablespoon Sugar
Dollop the raspberry mixture over the cheesecake and use a knife to create swirls in the top layer.
Bake the cheesecake for 35 to 40 minutes, or until it sets.
After allowing the pan to cool fully on an iron rack, chill it in the refrigerator for three or more hours.
Enjoy!
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Notes
Nutrition
- Calories: 207kcal
- Carbohydrates: 19g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 41mg
- Sodium: 183mg
- Potassium: 74mg
- Fiber: 1g
- Sugar: 14g
- Vitamin A: 503IU
- Vitamin C: 5mg
- Calcium: 38mg
- Iron: 1mg
FAQs
Can Raspberry Lemon Cheesecake Bars be Made Ahead?
Cheesecakes can be prepared up to three days in advance, just be sure to store them in the refrigerator rather than on the counter.
How to Store Cheesecake Bars?
Cheesecake bars should be purchased a cake pan with a lid or kept in the pan until serving, carefully wrapped in plastic wrap.
How Long Will Cheesecake Keep?
Although homemade cheesecake can be stored in the fridge for up to five days, it is best consumed within three days if you are presenting it to visitors.
