Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars

These refreshing Lemon Raspberry Cheesecake Bars are filled with vibrant flavors making it the perfect dessert for a summer party or family gathering.

These refreshing Lemon Raspberry Cheesecake Bars are filled with vibrant flavors making it the perfect dessert for a summer party or family gathering.

Is’t it amazing!

Made it two whole weeks before posting another dessert recipe!

I feel super proud of myself!

I promise to share more savory recipes as the summer goes by, but what can I say, I can’t deny my sweet tooth!

But don’t worry this Lemon Raspberry Cheesecake Bars isn’t too sweet!

And it’s the perfect dessert for lemon lovers because it is literally bursting with bright lemon flavor!

These refreshing Lemon Raspberry Cheesecake Bars are filled with vibrant flavors making it the perfect dessert for a summer party or family gathering.

These Lemon Raspberry Cheesecake Bars taste just like summer.

Biting into one is like taking a long sip of cold lemonade on a hot day. Very refreshing, but in a light dessert kind of way.

Creamy cheesecake, not too sweet, lots of lemony flavors, & topped with fresh raspberries is just the way I like it.

And I’m hoping you will too!

LEMON RASPBERRY CHEESECAKE BARS
These refreshing Lemon Raspberry Cheesecake Bars are filled with vibrant flavors making it the perfect dessert for a summer party or family gathering.

INGREDIENTS

9 Graham Cracker Sheets
4 Tablespoons Butter, salted & melted
16 Ounces Cream Cheese, softened
2/3 Cup Sugar
2 Teaspoons Vanilla Extract
1 Tablespoon Lemon Zest
1/4 Cup Lemon Juice
2 Eggs
6 Ounces Raspberries
1 Tablespoon Sugar, optional
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INSTRUCTIONS
First, preheat your oven to 325 degrees Fahrenheit & line an 8 X 8 square baking sheet with parchment paper.
Crumble the graham crackers in a food processor & process until all the crackers turn into fine crumbs.
Place the graham cracker crumb into a small bowl & mix in the melted butter.
Scoop the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 10 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees Fahrenheit.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, & 1/4 cup of lemon juice until completely combined.
Then add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.
In a food processor blend the 6 ounces of raspberries & then strain the pureed raspberries to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree if desired.
Finally, drizzle & swirl the raspberry mixture with a toothpick on top of the cheesecake.
Bake for 35-40 minutes or until the cheesecake is set.
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
Cut into small or large squares & enjoy!*
NOTES
*1. If you prefer a more subtle lemon flavor you can cut the lemon juice back to 2-3 tablespoons (1/4 cup is 4 tablespoons).
*2. For easy remove let some of the parchment paper hang over the side.
*3. Keep leftovers in lightly sealed container in the fridge for 2-3 days.