Raspberry Lemon Cheesecake Bars
A delightful treat that combines creamy cheesecake with the bright tartness of fresh lemon and sweet raspberry, perfect for any occasion.
Servings: 16 squares
Calories: 210kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs These create a crispy and flavorful crust.
- 0.25 cups 1/4 cup granulated sugar Sweetens the crust just right.
- 0.5 cups 1/2 cup melted butter Infuses richness into the crust.
For the cheesecake filling
- 16 oz 2 (8 oz) packages cream cheese, softened Provides the creamy base that is the heart of any cheesecake.
- 0.75 cups 3/4 cup granulated sugar Adds sweetness to balance the tartness of the lemon.
- 2 large 2 large eggs Help bind your ingredients together.
- 1 teaspoon 1 teaspoon vanilla extract Introduces a warm, aromatic note.
- 0.25 cups 1/4 cup sour cream Adds depth and a touch of tang.
- 0.25 cups 1/4 cup fresh lemon juice Ensures a zesty pop of flavor.
- 1 tablespoon 1 tablespoon lemon zest Enhances the lemony aroma and taste.
For the raspberry swirl
- 0.5 cups 1/2 cup raspberry jam Provides fruity sweetness throughout the bars.
- 1 tablespoon 1 tablespoon lemon juice This added juice enriches the raspberry flavor.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare an 8x8 inch baking pan by lining it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press firmly into the prepared pan to form a solid crust.
Making the cheesecake batter
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Then incorporate the vanilla extract, sour cream, lemon juice, and lemon zest, mixing until completely smooth.
Baking
- Pour the cheesecake batter over your prepared crust, spreading it evenly with a spatula.
- In a small bowl, stir together the raspberry jam and 1 tablespoon of lemon juice. Drop dollops of this raspberry mixture over the cheesecake batter and gently swirl it into the batter with a knife.
- Bake for 35-40 minutes, until the center appears set and has a slight jiggle.
Cooling and Serving
- Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or ideally overnight.
- Once chilled, lift the bars out of the pan using the parchment overhang, cut into squares, and serve.
Notes
Soften cream cheese at room temperature. Don’t overmix the eggs to avoid cracks. For a more intense flavor, consider doubling the lemon zest or using fresh raspberries.