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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 8 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs

Raspberry Lemon Cheesecake Bars

Indulge in the refreshing delight of Raspberry Lemon Cheesecake Bars! This easy recipe features a creamy cheesecake filling made with fresh raspberries and zesty lemon, all on a buttery graham cracker crust. Perfect for any occasion, these bars are a treat everyone will love! Dive into simple step-by-step instructions, tips for variations, and storage advice. Don’t miss out—click through to explore this delicious dessert recipe today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened to room temperature

½ cup granulated sugar (additional)

2 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

¼ cup freshly squeezed lemon juice

1 cup fresh raspberries (plus extra for garnish)

2 tablespoons cornstarch

1 tablespoon powdered sugar (for garnish)

Instructions
 

Begin by preheating your oven to 325°F (163°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing some excess paper to hang over the edges for easy lifting later.

    In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the mixture is thoroughly combined and has a texture similar to wet sand.

      Firmly press the crumb mixture into the bottom of the prepared baking pan, ensuring it forms an even layer for the crust. Bake in the preheated oven for approximately 10 minutes, or until the crust turns a light golden brown. Once baked, remove from the oven and let it cool for a few minutes.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese with the additional ½ cup of granulated sugar until the mixture is smooth and creamy, about 2-3 minutes.

          Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter. Then, incorporate the pure vanilla extract, lemon zest, and freshly squeezed lemon juice, mixing until all ingredients are well blended.

            Gently fold in the fresh raspberries and cornstarch using a spatula, taking care not to break the raspberries too much to preserve their shape.

              Carefully pour the raspberry cheesecake batter over the cooled graham cracker crust, spreading it evenly across the surface.

                Bake the cheesecake bars in the preheated oven for about 30-35 minutes. The edges should be golden, and the center should still slightly wobble when gently shaken.

                  After baking, take the cheesecake out of the oven and let it cool at room temperature for 1 hour. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours (or overnight) to set properly.

                    When you’re ready to serve, lift the cheesecake out of the pan using the overhanging parchment paper. Cut into squares or bars, dust the tops lightly with powdered sugar, and garnish with extra fresh raspberries for an appealing presentation.

                      Prep Time: 20 minutes | Total Time: 5 hours 5 minutes (including chilling) | Servings: 16 bars

                        - Presentation Tips: Serve the cheesecake bars on a beautiful platter with a few whole raspberries scattered around for an attractive display. Optionally, a sprig of mint can add a pop of color.