Description
These Epic Raspberry Lemon Cheesecake Bars combine a buttery graham cracker crust, a zesty lemon cheesecake layer, and a vibrant raspberry swirl for a refreshing and decadent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves or fresh raspberries pureed and strained
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool slightly.
- In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then add sour cream, flour, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Dollop the raspberry preserves or puree on top and swirl gently with a knife to create a marbled effect.
- Bake for 35-40 minutes, or until the center is just set and the edges are lightly golden.
- Let cool at room temperature, then refrigerate for at least 3 hours or until fully chilled.
- Cut into bars and serve chilled.
Notes
- Make sure cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon juice for the best flavor.
- Chill thoroughly before cutting for clean slices.
- Store leftovers in an airtight container in the fridge for up to 5 days.