Epic Raspberry Lemon Cheesecake Bars

Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars are the perfect balance of tangy lemon, sweet raspberry, and creamy cheesecake. With a buttery graham cracker crust and a rich, velvety filling, these bars are a showstopper at any gathering. The fresh raspberry swirl adds a vibrant pop of color and flavor, making every bite a refreshing indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• graham cracker crumbs
• granulated sugar
• unsalted butter, melted

For the cheesecake filling:

• cream cheese, softened
• granulated sugar
• large eggs
• sour cream
• vanilla extract
• fresh lemon juice
• lemon zest

For the raspberry swirl:

• fresh raspberries
• granulated sugar
• lemon juice

Directions

1. Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes until golden brown, then remove from the oven and set aside.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, lemon juice, and lemon zest.
4. Pour the cheesecake filling over the cooled crust.
5. In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for 5-7 minutes, mashing the raspberries until they release their juice and the mixture thickens slightly. Strain the mixture to remove seeds, then drizzle the raspberry sauce over the cheesecake filling.
6. Using a knife or toothpick, swirl the raspberry sauce into the cheesecake batter to create a marbled effect.
7. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
8. Allow the bars to cool to room temperature, then refrigerate for at least 3 hours, or until fully chilled.
9. Lift the bars out of the pan using the parchment paper and cut into squares.

Servings and Timing

This recipe yields approximately 12 bars.
Preparation time: 20 minutes
Baking time: 35 minutes
Chill time: 3 hours
Total time: 4 hours 5 minutes

Variations

• Add a layer of raspberry jam between the crust and cheesecake for an extra raspberry boost.
• Use a graham cracker and almond flour crust for a gluten-free option.
• Top with whipped cream or fresh berries for an extra touch.

Storage/Reheating

Store Raspberry Lemon Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use frozen raspberries for the swirl?
Yes, frozen raspberries work well. Just thaw them before cooking.

Can I make these bars ahead of time?
Absolutely! They taste even better after chilling in the refrigerator for a few hours or overnight.

Can I use a different fruit for the swirl?
Yes, strawberries, blueberries, or blackberries would make great substitutes.

Do I need to remove the seeds from the raspberry sauce?
It’s optional, but straining the sauce ensures a smoother texture.

Can I use a store-bought crust?
Yes, you can use a pre-made graham cracker crust for convenience.

Can I make these bars gluten-free?
Yes, by using gluten-free graham cracker crumbs or an almond flour crust.

Conclusion

Epic Raspberry Lemon Cheesecake Bars are the perfect treat for any occasion. Their creamy, tart, and fruity layers are guaranteed to impress your guests and satisfy your sweet cravings. Whether you’re serving them for a special celebration or just as a delightful dessert, these bars are sure to become a favorite in your recipe collection.

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