Description
These Epic Raspberry Lemon Cheesecake Bars are a tangy and sweet dessert with a buttery graham cracker crust, a rich lemon cheesecake filling, and a vibrant raspberry swirl on top—perfect for summer gatherings or a fruity indulgence any time.
Ingredients
Units
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
Instructions
- Preheat the oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and 2/3 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- In a small bowl, mash raspberries and mix with raspberry jam. Drop spoonfuls over the cheesecake layer and swirl with a toothpick or knife.
- Bake for 35-40 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Cut into bars and serve chilled.
Notes
- Use fresh lemon juice for the best flavor.
- You can substitute raspberry jam with other berry jams if preferred.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg