Lemon Raspberry Cheesecake Bars

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These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!

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- luscious and delicious - easy to make - bursting with tart lemon and fresh raspberry curd

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– Granulated sugar -Graham crackers -Cream cheese – Unsalted butter - All purpose flour – Sour cream -Vanilla -Raspberries – Salt -3 eggs –Lemon zest -Lemon juice

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Stir to combine graham cracker crumbs, salt and sugar and melted butter. Press mixture into an 8 inch pan. Bake at 350 for 10 minutes.

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Combine the lemon zest, sugar, the cream cheese, flour, and salt and beat on medium speed for 1 minute.(picture 1)

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Mix in the eggs, sour cream, vanilla, and lemon juice and beat til just combined, Picture 2

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Pour the batter over the cooled or slightly cooled graham cracker crust. Bake at 325 F for 39-43 minutes. Picture 3

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Cool at room temperature for 45 minutes then set in the fridge to cool for at least 4 hours or overnight. Picture 4

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In a a saucepan, whisk together the sugar, lemon zest, whole egg, yolk, and salt, until smooth. Picture 5

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Stir in the raspberries and lemon juice til comes to a simmer then thickens,. Strain the curd through a fine mesh Picture 6

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Stir in the cold, chopped butter. Place a piece of plastic wrap directly on the surface of the curd. Set the bowl in the refrigerator to cool and thicken. Picture 7

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Lift the bars out of the pan. Spread the raspberry curd over the cheesecake bars. Slice bars with a long, sharp knife.Picture 8

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These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!

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Lemon Raspberry Cheesecake Bars

These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!

- luscious and delicious - easy to make - bursting with tart lemon and fresh raspberry curd

Why you will LOVE this Lemon raspberry cheesecake recipe:

– Granulated sugar -Graham crackers -Cream cheese – Unsalted butter - All purpose flour – Sour cream -Vanilla -Raspberries – Salt -3 eggs –Lemon zest -Lemon juice

Ingredients

Ingredients

what you'll need:

what you'll need:

Stir to combine graham cracker crumbs, salt and sugar and melted butter. Press mixture into an 8 inch pan. Bake at 350 for 10 minutes.

Instructions

Combine the lemon zest, sugar, the cream cheese, flour, and salt and beat on medium speed for 1 minute.(picture 1)

Instructions

Mix in the eggs, sour cream, vanilla, and lemon juice and beat til just combined, Picture 2

Instructions

Pour the batter over the cooled or slightly cooled graham cracker crust. Bake at 325 F for 39-43 minutes. Picture 3

Instructions

Cool at room temperature for 45 minutes then set in the fridge to cool for at least 4 hours or overnight. Picture 4

Instructions

In a a saucepan, whisk together the sugar, lemon zest, whole egg, yolk, and salt, until smooth. Picture 5

Instructions

Stir in the raspberries and lemon juice til comes to a simmer then thickens,. Strain the curd through a fine mesh Picture 6

Instructions

Stir in the cold, chopped butter. Place a piece of plastic wrap directly on the surface of the curd. Set the bowl in the refrigerator to cool and thicken. Picture 7

Instructions

Lift the bars out of the pan. Spread the raspberry curd over the cheesecake bars. Slice bars with a long, sharp knife.Picture 8

Instructions

These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!

These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!

Swipe UP for the full recipe!

Swipe UP for the full recipe!