Raspberry Lemon Cheesecake Bars
Indulge in the vibrant flavors of summer with these irresistible Raspberry Lemon Cheesecake Bars! If you crave the zesty brightness of lemon paired with the luscious sweetness of fresh raspberries, then these treats are made just for you.
Servings 16 bars
Ingredients
For the Crust
- 1 ½ cups (150 g) graham cracker crumbs
- ⅓ cup (66 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 16 ounces (453 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup (80 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, room temperature, lightly beaten
- ½ cup (160 g) seedless raspberry jam
Instructions
Make the Crust
- Preheat oven to 350ºF. Line a 9-inch square baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
- Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
- Press it into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool while making the filling.
Make the Filling
- Reduce the oven temperature to 300ºF.
- Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined.
- Add the lemon zest, lemon juice, and vanilla. Beat until combined.
- Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
- Pour over prepared crust ans spread unto an even layer. Dot the jam over the filling and gently swirl with a butter knife.
- Bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly.
- Let the cheesecake cool completely in the pan on a wire rack, about 2 hours. Refrigerate until thoroughly chilled, at least 3 hours or upt to 24 hours.
- Using the foil overhang, remove the cheesecake from the pan. Cut into 16 pieces before serving.