I’m a big fan of cheesecake, but they can be a bit of an ordeal to make. That’s where these lemon raspberry cheesecake bars come in.
These bars come together so quickly, and are decadently creamy yet surprisingly refreshing.
The citrus from the lemon and the tart raspberry swirl make these lemon raspberry cheesecake bars the perfect summer treat. Or really anytime of year!
This recipe is based on a cheesecake bar recipe I made years ago, but with a fruity twist.
As an added bonus, they’re incredibly easy to make and are the perfect make ahead dessert. Somehow, they taste even better overtime. It’s magic, I swear!
INGREDIENTS
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
FOR THE CHEESECAKE:
16 oz. full fat cream cheese softened
1 lemon zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs
FOR THE FILLING:
1 can raspberry pie filling
INSTRUCTIONS
Step 1. Preheat oven to 350F and line a 8×8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
Step 2. Beat in the eggs last and pour mixture into the pan.
Step 3. Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
Step 4. Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
Step 5. Slice & Enjoy!
