Lemon Raspberry Cheesecake Bars
Creamy, tangy, and beautifully swirled—these Lemon Raspberry Cheesecake Bars are a fresh, fruity dessert that’s as stunning as it is delicious. With a buttery graham cracker crust, zesty lemon filling, and vibrant raspberry swirl, every bite is a perfect balance of sweet and tart.
- Prep Time: 20 minutes
- chill time: 3 hours
- Cook Time: 35 minutes
- Total Time: 12 bars
Ingredients
Graham Cracker Crust:
1 cup graham cracker crumbs (about 9 rectangles / 100g)
¼ cup salted butter, melted (56g)
2 tbsp granulated sugar (25g)
1 tbsp fresh lemon zest (3g)
Lemon Cream Cheese Filling:
2 cups (16 oz) cream cheese, softened (454g)
⅔ cup granulated sugar (133g)
1 tbsp fresh lemon zest (3g)
¼ cup fresh lemon juice (60g)
2 large eggs, room temperature (112g)
Raspberry Swirl:
¾ cup raspberries, fresh or frozen (95g)
2 tbsp granulated sugar (24g)
Instructions
Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
Make the crust: Mix graham cracker crumbs, melted butter, sugar, and lemon zest. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
Prepare filling: Beat cream cheese, sugar, lemon zest, and juice until smooth. Add eggs one at a time, mixing until just combined.
Make raspberry swirl: Heat raspberries and sugar in a small saucepan until soft and juicy. Mash and strain if desired for a smoother swirl.
Assemble: Pour lemon filling over the crust. Dollop raspberry sauce and swirl gently with a toothpick.
Bake for 30–35 minutes until the center is just set. Cool completely, then chill for at least 3 hours.
Slice into bars and enjoy!
Notes
Tangy, creamy & berry-bright perfection
Nutrition
- Calories: 230 kcal
- Fat: 16g
- Carbohydrates: 18g
- Protein: 4g
Find it online: https://thecomfortspoon.com/lemon-raspberry-cheesecake-bars/