Raspberry Lemon Cheesecake Bars

Indulge in the refreshing taste of Raspberry Lemon Cheesecake Bars with this delightful easy recipe! Perfectly creamy with a zesty lemon twist and sweet raspberry burst, these bars are simple to make and sure to impress. With straightforward steps and easily sourced ingredients, you can create a stunning dessert that’s perfect for any gathering. Ready to elevate your baking skills? Click through to explore the full recipe and bring these tasty bars to life!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

¼ cup fresh lemon juice

1 cup fresh raspberries (plus extra for topping)

2 tablespoons cornstarch

1 tablespoon powdered sugar (for dusting)

Instructions

Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, mix together the graham cracker crumbs, melted butter, and two tablespoons of sugar until the mixture is well combined and resembles wet sand.

Press the crumbs evenly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for about 10 minutes, or until golden brown. Remove from the oven and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy, about 2-3 minutes.

Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice until thoroughly combined.

Gently fold in the fresh raspberries and cornstarch, being careful not to break them apart too much.

Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.

Bake the cheesecake bars in the preheated oven for about 30-35 minutes or until the edges are golden and the center is just set but slightly wobbly.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Transfer it to the refrigerator to chill for at least 4 hours (or overnight) before serving.

When ready to serve, carefully lift the cheesecake out of the pan using the parchment paper, and cut it into bars. Dust the tops with powdered sugar and garnish with extra raspberries.

Prep Time: 20 minutes | Total Time: 5 hours 5 minutes (including chilling) | Servings: 16 bars