Description
Epic Raspberry Lemon Cheesecake Bars are a delightful dessert featuring a creamy lemon cheesecake base swirled with fresh raspberries, perfect for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 2 tbsp raspberry jam (optional)
Instructions
- Preheat oven to 325°F (163°C) and line an 8×8 inch pan with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, vanilla extract, lemon juice, and lemon zest until combined.
- Pour cheesecake batter over the crust and spread evenly.
- Gently swirl fresh raspberries and raspberry jam into the batter.
- Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.
- Serve chilled and enjoy!
Notes
- Use room-temperature cream cheese for a smoother batter.
- Fresh raspberries work best, but frozen can be used if thawed and drained.
- Adjust the lemon zest and juice to taste for more or less tanginess.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg