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Delicious raspberry cheesecake bars cut into squares.

Raspberry Lemon Cheesecake Bars

  • Author: Natalie
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9-12 bars 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American

Description

These creamy raspberry lemon cheesecake bars are perfectly tart and sweet! Filled with fresh lemon and tangy cream cheese on top of an easy, crumbly graham cracker crust, these bars have with homemade raspberry sauce swirled into each bite!  They make the most beautiful, delicious dessert for spring and summer! 


Scale

Ingredients

FOR THE RASPBERRY SAUCE

  • 1 1/2 cups raspberries
  • 1/4 plus 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon corn starch

FOR THE CRUST

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted

FOR THE FILLING

  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 1/2 lemons, juiced
  • zest of one lemon
  • 2 eggs

Instructions

FOR THE RASPBERRY SAUCE

  1. Combine the sugar, lemon zest, lemon juice, salt and raspberries in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer five minutes. Allow to cool slightly then puree mixture in a blender or food processor. Strain through a fine mesh sieve into a bowl. Discard seeds and add mixture to a medium saucepan with the cornstarch over medium heat. Whisk to combine and boil for 30 seconds. Remove from heat and set aside. 

FOR THE CRUST

  1. Preheat oven to 325 F. Lightly butter then line an 8×8″ pan with parchment paper. Leave some excess parchment paper hanging over two sides to make it easier to remove the bars once baked and cooled.
  2. Add the graham crackers and 2 tablespoons of sugar to the bowl of a food processor fitted with the metal blade. Pulse until mixture resembles the size of bread crumbs. Pour in the melted butter and pulse until combined. 
  3. Use your fingers to press the mixture into the prepared pan and bake for 12 minutes. Remove from oven and allow to cool completely. 

FOR THE FILLING

  1. Combine the cream cheese, eggs, lemon juice and zest, and sugar in the bowl of a food processor and pulse until smooth. Pour the mixture over the cooled graham cracker base. 
  2. Spoon dollops of the cooled raspberry sauce over top. Use a toothpick to gently swirl the curd into the batter. 
  3. Bake for 25-30 minutes until the edges are set but the middle’s still a bit jiggly. Remove from heat and let cool at room temperature for an hour then place in the fridge to cool for at least 3 hours. 

Keywords: cheesecake, bars, lemon, lemon zest, fruit, raspberry, raspberry curd, graham cracker crust, graham crackers