Description
Bright and tangy raspberry lemon cheesecake bars with a buttery crust, creamy lemon cheesecake filling, and swirls of fresh raspberry for a refreshing dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter (melted)
- 2 packages (8 oz each) cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves or fresh raspberries (mashed)
Instructions
- Preheat oven to 175°C (350°F) and line a baking pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan to form the crust.
- Bake the crust for 8–10 minutes, then let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Pour cheesecake batter over the crust.
- Drop spoonfuls of raspberry mixture on top and swirl with a knife.
- Bake for 30–35 minutes until set.
- Cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Chill thoroughly for clean slices.
- Use fresh raspberries for a more natural flavor.
- Do not overbake to keep the texture creamy.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American