Raspberry Lemon Cheesecake Bars
These delightful Raspberry Lemon Cheesecake Bars perfectly balance the tangy brightness of lemon with the sweet, tart essence of fresh raspberries, making them an ideal dessert for any occasion.
Servings: 16 bars
Calories: 200kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs These create the delightful, crunchy base.
- 0.25 cups 1/4 cup granulated sugar Adds sweetness to the crust.
- 0.5 cups 1/2 cup melted butter Brings richness to the crust.
For the filling
- 16 oz 2 (8 oz) packages cream cheese, softened Forms the base of the cheesecake filling.
- 0.75 cups 3/4 cup granulated sugar Sweetens the cream cheese.
- 2 large 2 large eggs Adds structure to the filling.
- 1 teaspoon 1 teaspoon vanilla extract Provides warmth to the flavor.
- 0.25 cups 1/4 cup sour cream Contributes a tangy taste.
- 0.25 cups 1/4 cup fresh lemon juice Infuses filling with zesty flavor.
- 1 tablespoon 1 tablespoon lemon zest Enhances the citrus flavor.
- 0.5 cups 1/2 cup raspberry jam Gives a sweet and tart burst of flavor.
- 1 tablespoon 1 tablespoon lemon juice Used to thin out the jam.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare an 8x8 inch baking pan by lining it with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture into the bottom of the prepared pan.
Make the Filling
- In a large bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla extract, sour cream, lemon juice, and lemon zest, beating until well combined.
Assemble and Bake
- Pour the cheesecake batter over the crust, spreading it evenly.
- Mix the raspberry jam with the tablespoon of lemon juice, drop spoonfuls over the cheesecake batter, and swirl gently with a knife.
- Bake for 35-40 minutes or until the center is set but still slightly jiggly. Allow to cool at room temperature, then refrigerate for at least 4 hours to set fully.
Serve
- Lift the cheesecake out of the pan using the parchment paper overhang, cut into squares, and enjoy.
Notes
For extra flavor, add fresh raspberries on top before serving. Adjust sweetness of raspberry swirls as preferred. For a more intense lemon flavor, add more lemon zest.