Lemon Raspberry Cheesecake Bars (Printable Version)
Tangy lemon and sweet raspberries blend with creamy filling on a buttery crust for a vibrant dessert.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup sour cream
08 - 2 tablespoons all-purpose flour
09 - Zest of 1 lemon
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Raspberry Swirl
12 - 3/4 cup fresh raspberries
13 - 1 tablespoon granulated sugar
# Directions:
01 - Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes and allow to cool slightly.
03 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Incorporate sour cream, flour, lemon zest, lemon juice, and vanilla extract until just combined.
04 - Pour cheesecake filling over cooled crust and smooth the surface.
05 - Mash raspberries with sugar in a small bowl. Spoon dollops over the cheesecake layer and gently swirl with a toothpick or knife.
06 - Bake for 30 to 32 minutes, until the center is set and edges are lightly golden.
07 - Cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Garnish with extra raspberries and lemon zest if desired.
# Expert Advice:
01 -
- It feels like sharing a secret when I tell you the raspberry swirl adds a pop of color and flavor that surprises everyone
- The buttery graham cracker crust provides the perfect crunch that keeps me coming back for more
02 -
- Don&t skip chilling time; it's what helps the bars set perfectly without crumbling
- Using fresh lemons instead of bottled juice makes all the difference in that bright citrus flavor
03 -
- Beat the cream cheese slowly to avoid lumps for that silky texture
- Gently swirl the raspberry mixture but don't overmix to keep the beautiful marbled effect