Raspberry Lemon Cheesecake Bars
These bars are a delightful combination of sweet and tart, featuring a creamy cheesecake layer atop a buttery graham cracker crust, swirled with raspberry jam and zesty lemon for a refreshing dessert.
Servings: 16 bars
Calories: 200kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These buttery crumbs form the delightful, crispy base of the bars.
- 0.25 cups granulated sugar Sweetens the crust just enough to elevate its flavor.
- 0.5 cups melted butter Adds richness and helps hold the crust together.
For the filling
- 2 packages cream cheese, softened The creamy foundation of the cheesecake filling.
- 0.75 cups granulated sugar Ensures the cheesecake is sweet and indulgent.
- 2 large eggs Provides structure and creaminess to the filling.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- 0.25 cups sour cream Adds a tangy richness that balances the sweetness.
- 0.25 cups fresh lemon juice Infuses the bars with a bright, zesty flavor.
- 1 tablespoon lemon zest Delivers an aromatic burst of lemon freshness.
- 0.5 cups raspberry jam Offers a delightful fruity swirl within the cheesecake.
- 1 tablespoon lemon juice To enhance the raspberry flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper.
- Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press firmly into the bottom of the prepared pan.
Filling
- In a large bowl, beat softened cream cheese and granulated sugar until smooth. Incorporate the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, lemon juice, and lemon zest until smooth.
- Pour the cheesecake batter over the crust, spreading it evenly.
Raspberry Swirl
- In a small bowl, combine raspberry jam and lemon juice. Spoon dollops over the cheesecake batter and swirl gently with a knife.
Baking
- Bake for 35-40 minutes or until the center is set. Allow to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Serving
- Lift the cheesecake bars from the pan using the parchment overhang and cut into squares.
Notes
Ensure cream cheese is at room temperature for a smoother batter. Experiment with flavored graham crackers for a unique crust. The longer you chill the bars, the firmer they become. Top with fresh raspberries or lemon zest for presentation.