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Lemon Raspberry Cheesecake Bars

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Delightful dessert bars that balance tart lemon and sweet raspberry in a creamy cheesecake filling atop a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 43 minutes
Total Time 2 hours 30 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cups granulated sugar
  • 6 tbsp. melted butter
For the Cheesecake Filling
  • 16 oz. full-fat cream cheese (softened)
  • 1 Zest of 1 lemon
  • 1.25 cups granulated sugar
  • 0.25 cups sour cream
  • 0.25 cups all-purpose flour
  • 1.5 tsp. vanilla extract
  • 2 large eggs
For the Topping
  • 1 can raspberry pie filling

Method
 

Preparation
  1. Preheat your oven to 350°F. Prepare an 8×8 inch baking pan by lining it with parchment paper.
  2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
  3. Press this mixture firmly into your baking pan to form a crust and bake for 8 minutes.
  4. While the crust is cooling, combine the softened cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract in a mixing bowl. Beat until smooth and creamy.
  5. Add in the eggs and beat just until combined, avoiding overmixing.
  6. Pour the cheesecake mixture over the crust.
  7. Spoon raspberry pie filling in small circles across the cheesecake and use a knife or skewer to create swirl designs.
Baking
  1. Bake for 35 minutes. Once done, allow the bars to cool completely before chilling them in the fridge for 2-3 hours.
  2. Slice into bars and enjoy your delightful creation!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 20g

Notes

Let the bars chill properly for the best texture. You can garnish with fresh raspberries or mint leaves. To store leftovers, place them in an airtight container in the refrigerator for up to 5 days or freeze wrapped tightly for up to 3 months.
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