Description
These Epic Raspberry Lemon Cheesecake Bars combine a creamy lemon cheesecake filling with a sweet-tart raspberry swirl on a buttery graham cracker crust, making them a perfect dessert for any occasion.
Ingredients
- 1 and 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
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar (for raspberry swirl)
Instructions
- Preheat oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Let cool.
- In a large bowl, beat the cream cheese until smooth. Add 3/4 cup sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract, beating until fully incorporated.
- Mix in flour until smooth and pour the cheesecake batter over the cooled crust.
- In a small bowl, mash raspberries with 2 tbsp sugar. Spoon the raspberry mixture over the cheesecake and swirl using a knife or toothpick.
- Bake for 35–40 minutes or until the center is just set and the edges are lightly golden.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Use fresh lemon juice for the best flavor.
- Make sure cream cheese is softened to avoid lumps.
- Bars are easiest to slice when fully chilled.