Description
These Lemon Raspberry Cheesecake Bars are a delightful make-ahead dessert combining a buttery graham cracker crust with a smooth, tangy lemon cheesecake filling studded with fresh raspberries. Perfectly balanced between sweet and tart, this no-bake treat is ideal for summer gatherings and can be prepared in advance to save time.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking pan to form an even layer.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes until set and slightly golden. Remove from oven and let it cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing well. Add the eggs one at a time, beating thoroughly after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Gently scatter the fresh raspberries across the top, pressing them slightly into the filling.
- Bake the Cheesecake Bars: Return the pan to the oven and bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly but not liquid. Avoid overbaking to keep the filling creamy.
- Cool and Chill: Remove the pan from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bars to firm up and flavors to meld.
- Serve: Cut into bars and serve chilled. Optionally garnish with extra fresh raspberries or a dusting of powdered sugar for an elegant touch.
Notes
- You can substitute fresh raspberries with frozen ones; just thaw and drain excess liquid before adding.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Ensure cream cheese is softened to room temperature for smooth filling.
- Do not overbake to prevent cracks or dryness in the bars.
- These bars keep well refrigerated for up to 3 days in an airtight container.
