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Raspberry Lemonade Cheesecake Bars

Delightful and refreshing cheesecake bars that combine the creamy texture of cheesecake with the tartness of fresh raspberries and zesty lemon.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 1 cup granulated sugar
  • 2 cups cream cheese, softened Make sure it's at room temperature.
  • 2 pieces large eggs
  • 1 cup fresh raspberries Gently fold into the filling.
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
  2. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes and let cool.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, then mix in the eggs one at a time, ensuring each is fully incorporated.
  4. Stir in lemon zest, lemon juice, and vanilla extract until smooth.
  5. Fold in the fresh raspberries gently, so they don’t break apart too much.
Baking
  1. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
  2. Bake for 35-40 minutes or until the edges are set, and the center still has a slight jiggle.
  3. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours.
Serving
  1. Cut into squares, serve, and enjoy!

Notes

These bars pair wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh mint leaf on top. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.