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To make these bars, you need simple yet tasty ingredients. Here’s what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar (for crust) - 16 oz cream cheese, softened - 1 cup granulated sugar (for filling) - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 medium lemon - ½ cup freshly squeezed lemon juice - 1 cup fresh raspberries, plus extra for garnish - 2 tablespoons powdered sugar (for dusting and garnish) Each ingredient plays a role. The graham cracker crumbs form a crunchy base. Cream cheese gives the bars their rich, creamy texture. Lemon juice and zest add bright flavor. Raspberries provide a burst of sweetness. While the bars are delicious on their own, you can add some fun touches. Consider these options: - Additional fresh raspberries for garnish - A sprinkle of powdered sugar on top - A sprig of fresh mint for color These garnishes make your bars look fancy and inviting. You don’t need many tools, but a few essentials help. Gather the following: - 8x8-inch square baking pan - Parchment paper for lining - Mixing bowls (medium and large) - Electric mixer for a smooth filling - Spatula for folding in the raspberries Having the right equipment makes your baking easier. It helps you create perfectly layered cheesecake bars. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). Grab an 8x8-inch baking pan. Line it with parchment paper. Make sure some paper hangs over the edges. This helps you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until it looks like wet sand. Now, press this crumb mixture into the bottom of the pan. Make it even. Bake it for 10 minutes. After baking, let it cool a bit while you make the filling. In a large bowl, take 16 oz of softened cream cheese. Add 1 cup of granulated sugar. Beat them together with an electric mixer until smooth. This should take about 2-3 minutes. Next, add 2 large eggs, one at a time. Mix well after each egg. This keeps the filling lump-free. Then, stir in 1 teaspoon of vanilla extract, the zest of 1 medium lemon, and ½ cup of freshly squeezed lemon juice. Mix until it’s all blended together. Now, gently fold in 1 cup of fresh raspberries. Be careful not to squish them. You want the raspberries whole for bursts of flavor in each bite. Pour the cheesecake filling over your cooled crust. Spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake the mixture for 25-30 minutes. The center should be set but still jiggle a little when you move the pan. Once done, take it out and let it cool at room temperature for about 1 hour. Then, put it in the fridge to chill for at least 3 hours, or overnight if you can wait. When it's set, lift the bars out of the pan using the parchment paper. Cut them into 16 equal squares. Dust each bar with powdered sugar and add fresh raspberries on top for a pretty touch. To make the best lemon raspberry cheesecake bars, start with room-temperature cream cheese. This helps create a smooth filling. Use a hand mixer to blend the filling well. Mix until it gets creamy and fluffy. When adding eggs, beat them in one at a time. This helps prevent lumps in your batter. When folding in the raspberries, be gentle. You want them to stay whole for pops of flavor. Pour the filling over the crust and tap the pan on the counter. This removes air bubbles and helps the filling settle evenly. One common mistake is overmixing the batter. This can make the cheesecake dense. Always mix just until combined. Another mistake is baking too long. The center should jiggle slightly when done. If you overbake, it can crack and dry out. Make sure to chill the bars properly. If you cut them too soon, they won’t hold their shape. Use parchment paper for easy removal. This way, you won’t lose any bars to the pan. For the best flavor, use fresh lemons and raspberries. The zest and juice bring a bright taste. You can also add a pinch of salt to the filling. This enhances the sweet and tart balance. Dusting with powdered sugar adds a nice touch. It makes the bars look pretty and taste sweet. To serve, add fresh raspberries and mint leaves. This makes a beautiful presentation and adds freshness. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother filling without lumps. Don't Overmix: When incorporating the eggs and raspberries, mix just until combined. Overmixing can lead to a denser cheesecake. Chill for Best Texture: Allow the cheesecake bars to chill in the refrigerator for at least 3 hours, or overnight if possible. This enhances both the flavor and the texture. Garnish Right Before Serving: Dust the bars with powdered sugar and add fresh raspberries just before serving to maintain their freshness and visual appeal. {{image_4}} You can switch up the crust for your Lemon Raspberry Cheesecake Bars. Instead of graham crackers, try these options: - Oreo Crust: Crush Oreo cookies and mix them with butter. This adds a rich, chocolatey flavor. - Almond Flour Crust: Combine almond flour with melted butter and a bit of sugar. This option is gluten-free and adds a nutty taste. - Shortbread Crust: Use crushed shortbread cookies for a buttery and sweet base. Each crust adds a unique flavor to the bars. Experiment and find your favorite! You can play around with flavors in the filling too. Here are some ideas: - Berry Mix: Swap raspberries for strawberries, blueberries, or blackberries. A mix gives a colorful twist. - Citrus Zest: Add lime or orange zest for a different citrus kick. This will brighten the flavor. - Chocolate Swirls: Melt some dark chocolate and swirl it into the filling before baking. This adds a rich layer to the bars. Feel free to get creative with these flavor swaps. Each adds a personal touch! How you serve these bars can make a big difference. Here are a few fun ideas: - Fresh Garnish: Top each bar with a few fresh raspberries and a mint leaf. This makes them look fancy. - Drizzle: Drizzle with melted white chocolate or a berry sauce for extra sweetness. - Cheesecake Parfaits: Layer crumbled bars with whipped cream and fresh berries in a glass. This is a fun way to serve them at parties. These serving ideas will wow your guests and make your dessert even more enjoyable! To keep your lemon raspberry cheesecake bars fresh, store them in the fridge. Use an airtight container to avoid any odors. If you don’t have one, wrap them tightly in plastic wrap. This way, they stay moist and tasty. These cheesecake bars last about five days in the fridge. After that, they may lose some flavor and texture. Make sure to check for any signs of spoilage before enjoying them again. Yes, you can freeze these bars! They freeze well and can last for up to three months. Wrap each bar in plastic wrap, then place them in a freezer bag. When you’re ready to eat, thaw them in the fridge overnight. Yes, you can use frozen raspberries. Just thaw them first and drain any extra juice. This helps keep your bars from getting too soggy. Frozen raspberries may break apart more easily while mixing, so be gentle. The flavor will still be great, and your cheesecake bars will still taste fresh and delicious. If you need a cream cheese substitute, try using Greek yogurt or cottage cheese. Both options will give you a creamy texture. You can also use vegan cream cheese if you want a dairy-free option. Just keep in mind that the taste may change slightly, but your bars will still be tasty. Check for doneness by looking for the center of the cheesecake. It should be set but still jiggle slightly when you move the pan. The edges may look firm while the center appears a bit soft. This is normal. Let the cheesecake cool, and it will firm up as it chills in the fridge. This blog post covered how to make delicious lemon raspberry cheesecake bars. We explored the main ingredients, optional toppings, and equipment you need. I shared clear steps for preparing the crust and filling, plus tips to avoid mistakes. I also suggested variations and storage tips to keep them fresh. Remember, making cheesecake bars is easy and fun. You can try many flavors and toppings. Enjoy your baking!

Lemon Raspberry Cheesecake Bars

Deliciously creamy cheesecake bars with a tangy lemon flavor and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar (for filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 medium zest of lemon
  • 0.5 cups freshly squeezed lemon juice
  • 1 cups fresh raspberries, plus extra for garnish
  • 2 tablespoons powdered sugar (for dusting and garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8-inch square baking pan by lining it with parchment paper, allowing some overhang to facilitate easy removal later.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix the ingredients together until the mixture is evenly combined and resembles wet sand.
  • Press the crumb mixture firmly into the bottom of the lined baking pan to form a uniform crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly while you prepare the filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is completely smooth and creamy, approximately 2-3 minutes.
  • Add the eggs to the cream cheese mixture one at a time, ensuring you mix well after each addition to avoid lumps. Once combined, stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice, mixing until thoroughly blended.
  • Gently fold in the fresh raspberries with a spatula, taking care not to squish them. You want the raspberries to remain whole for delightful bursts of flavor in the finished bars.
  • Pour the cheesecake filling over the slightly cooled crust, spreading it evenly to cover the crust completely. Tap the pan gently on the counter to remove any air bubbles.
  • Bake in the oven for 25-30 minutes, or until the center of the cheesecake is set but still slightly jiggles when you move the pan. Remove from the oven and let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill for at least 3 hours, or preferably overnight for best results.
  • Once chilled and set, carefully lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into 16 equal squares.
  • Just before serving, dust each bar with powdered sugar for a touch of sweetness and visual appeal. Garnish with additional fresh raspberries and a sprig of fresh mint for a beautiful presentation.

Notes

For best results, chill overnight before serving.
Keyword bars, cheesecake, dessert, lemon, raspberry