Raspberry Lemon Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar (for crust) - 16 oz cream cheese, softened - ½ cup granulated sugar (for filling) - 2 large eggs - ¼ cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - 2 tablespoons powdered sugar (for garnish) - Fresh mint leaves (for garnish, optional) You can use any cookie crumbs instead of graham crackers. Try digestive biscuits or Oreo crumbs. For the butter, coconut oil works well. If you want a lower-fat option, use Greek yogurt instead of cream cheese. You can also swap fresh raspberries for frozen ones. Just be aware that frozen berries may release more juice. When selecting fresh raspberries, look for bright red color. They should feel plump and firm. Check for any signs of mold or squished berries. Raspberries should smell sweet and fruity. If you plan to use them later, keep them dry and in the fridge. Wash them just before using to keep them fresh longer. {{ingredient_image_1}} To start, gather your crust ingredients: graham cracker crumbs, melted butter, and granulated sugar. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and ¼ cup of sugar. Stir until it looks crumbly. This step is key for a tasty base. Next, press this mix evenly into the bottom of your greased 8x8-inch baking pan. Make sure it is packed tightly. Bake this crust at 325°F (163°C) for 10 minutes. Once baked, take it out and allow it to cool slightly. Now, let’s make the cheesecake filling. In a large mixing bowl, beat 16 oz of softened cream cheese with ½ cup of sugar. Mix it until it is smooth and creamy. This makes your filling rich and fluffy. Add in 2 large eggs, one at a time. Mix well after each egg. This helps the filling to blend perfectly. Then, stir in ¼ cup of fresh lemon juice and the zest of 1 lemon. This adds a bright, fresh taste. Finally, gently fold in 1 cup of fresh raspberries. Be careful not to mash them too much; we want those pretty swirls in our cheesecake. Pour the cheesecake mixture over your pre-baked crust. Use a spatula to smooth the top. Bake this in the oven for about 30 to 35 minutes. The center should be set but still jiggle a little. After baking, let the cheesecake cool at room temperature. Once cooled, place it in the fridge for at least 2 hours. This helps the bars to firm up nicely. Before serving, dust the top with 2 tablespoons of powdered sugar and add fresh mint leaves if you like. Use the parchment paper to lift the cheesecake out of the pan. Cut it into squares, and enjoy your delicious bars! To get the best texture, follow these simple steps. First, use softened cream cheese. This helps mix smoothly. Mix until it feels creamy and light. When you add eggs, do it one at a time. This keeps the mixture airy. Fold in raspberries gently. You want swirls, not mush. After baking, let the bars cool at room temp before chilling. This helps them set nicely. One common mistake is overbaking. You want the center to jiggle slightly. If it looks too firm, it might be dry. Also, don’t skip the cooling time. Chilling is key for the right texture. Another tip is to avoid using cold ingredients. Cold cream cheese or eggs can create lumps. Make sure everything is at room temp for the best results. Want to boost the flavor? Try adding a splash of vanilla extract. It adds warmth and depth. You can also mix in lemon zest with the filling. This intensifies the lemon flavor. If you like a bit of tang, consider adding sour cream. It gives a nice twist. Lastly, fresh herbs like basil can add a unique taste. It pairs well with the lemon and raspberry. Pro Tips Choose the Right Cream Cheese: For the best texture and flavor, use full-fat cream cheese that is at room temperature. This ensures a smooth filling without lumps. Don’t Overmix: When incorporating the eggs and raspberries, mix just until combined to prevent a dense texture in your cheesecake bars. Chill Thoroughly: Allow the cheesecake bars to chill in the refrigerator for at least 2 hours. This helps set the bars and enhances the flavors. Use Fresh Ingredients: Opt for fresh raspberries and lemon juice for the best taste and vibrant color in your cheesecake bars. {{image_2}} You can switch the raspberries for other fruits. Strawberries, blueberries, or peaches work well. Use fresh fruit to keep the taste bright. If you want a unique twist, try mango or passion fruit. These fruits add color and flavor to your bars. Just chop them up and fold them in like you do with raspberries. For a no-bake version, skip the oven. Use the same crust mix of graham cracker crumbs, melted butter, and sugar. Press it into the pan and chill it. For the filling, mix cream cheese, sugar, lemon juice, and zest until smooth. Fold in the raspberries gently. Pour this on the crust and let it chill in the fridge for at least four hours. You get a creamy, cool dessert without turning on the oven. To make gluten-free cheesecake bars, just change the crust. Use gluten-free graham cracker crumbs or almond flour. Mix it with melted butter and sugar like in the original recipe. The filling stays the same, so you don’t lose any flavor. This way, everyone can enjoy the delight of these bars. To keep your Raspberry Lemon Cheesecake Bars fresh, store them in the fridge. Place the bars in an airtight container. This helps to prevent them from drying out and keeps their flavor intact. You can also cover them with plastic wrap. They will stay fresh for up to five days. If you want to save some bars for later, freezing is a great option. First, let the bars cool completely in the fridge. Then, cut them into squares. Wrap each square tightly in plastic wrap, and then place them in a freezer-safe bag. This method helps to avoid freezer burn. The bars can last up to three months in the freezer. When you're ready to enjoy them, thaw them in the fridge overnight. These cheesecake bars taste best when served cold. However, if you prefer them a bit warm, you can reheat them. Place the squares on a microwave-safe plate. Heat them in the microwave for about 10-15 seconds. Be careful not to overheat, as this can change the texture. Before serving, dust with powdered sugar and add fresh mint leaves for a lovely touch. Enjoy your delicious treat! Yes, you can use frozen raspberries. They will work well in this recipe. Just remember to thaw them first. Drain any extra liquid to avoid a soggy texture. This will help keep your bars firm. Your cheesecake bars are done when the center is slightly jiggly. They should not look runny. The edges will set first, while the middle remains soft. This balance gives you that perfect texture. These bars shine on their own, but you can add a scoop of vanilla ice cream. Fresh whipped cream also pairs nicely. A drizzle of raspberry sauce adds a lovely touch, enhancing the flavors. Leftovers can last in the fridge for up to five days. Make sure to store them in an airtight container. This helps keep them fresh and tasty for your next dessert craving. Absolutely! You can make these bars a day in advance. After baking, cool and chill them in the fridge. This allows the flavors to blend, creating an even better treat when you serve them. We explored how to make delicious Raspberry Lemon Cheesecake Bars. You learned the key ingredients, preparation methods, and tips for success. Remember to choose quality raspberries and avoid common mistakes for the best results. Also, consider fun variations and storage tips to enjoy them longer. I hope this guide helps you bake a perfect treat that brightens your day. Enjoy your baking journey!$

Raspberry Lemon Cheesecake Bars

Delicious cheesecake bars with a tangy lemon flavor and fresh raspberries.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 2 55

Course Dessert

Cuisine American

Servings 16

Calories 250 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
0.25 cups granulated sugar
16 oz cream cheese, softened
0.5 cups granulated sugar (for filling)
2 large eggs
0.25 cups fresh lemon juice
1 unit zest of 1 lemon
1 cups fresh raspberries
2 tablespoons powdered sugar (for garnish)
1 unit fresh mint leaves (for garnish, optional)

Instructions

Preheat your oven to 325°F (163°C). Grease an 8x8-inch baking pan and line it with parchment paper, allowing some overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until fully combined and crumbly.
Press the crumb mixture evenly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the fresh lemon juice and lemon zest, blending until fully combined.
Gently fold in the fresh raspberries, being careful not to mash them too much. This will create beautiful swirls in your cheesecake.
Pour the cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
Bake in the oven for approximately 30-35 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow to cool at room temperature.
Once cooled, place the bars in the refrigerator for at least 2 hours to chill and firm up.
Before serving, dust the top with powdered sugar and garnish with fresh mint leaves if desired. Using the parchment paper overhang, lift the cheesecake out of the pan, cut into squares, and enjoy!

Notes

Chill in the refrigerator for best texture.

Keyword bars, cheesecake, dessert, lemon, raspberry