Description
These Raspberry Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a smooth, tangy lemon cheesecake filling studded with fresh raspberries. Baked to perfection and chilled until firm, they offer a delightful balance of creamy texture and bright, fruity flavors, making them a perfect dessert for any occasion.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 Tbsp sugar
- 1 pinch fine sea salt
For the Filling:
- 32 ounces cream cheese, softened
- 1 1/4 cups sugar
- 5 large eggs, room temperature
- 2 Tbsp sour cream
- Zest of 1 lemon (plus more for garnish)
- 1 Tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
- 12 oz raspberries (plus more to garnish)
Instructions
- Prep the pan: Preheat your oven to 350°F. Lightly brush a 9x13-inch metal baking pan with butter; this helps the parchment paper adhere properly. Line the pan with parchment paper, leaving some overhang on the sides for easy lifting of the bars later.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press this firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool. Lower the oven temperature to 325°F.
- Make the filling: Using a stand mixer fitted with the paddle attachment or an electric mixer with a large bowl, beat the softened cream cheese and sugar on high speed for 5 minutes until the mixture is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Finish the filling: Reduce mixer speed to medium and add eggs one at a time, mixing well after each addition. Then add the sour cream, lemon zest, lemon juice, vanilla extract, and salt. Mix just until smooth, making sure to scrape down the bowl again to incorporate all ingredients evenly.
- Add raspberries: Gently fold the raspberries into the cheesecake batter until they are evenly distributed. Pour the filling over the cooled crust and spread it out evenly. Tap the pan on the countertop a few times to release any air bubbles. Use a toothpick to pop any bubbles that rise to the surface.
- Bake the cheesecake: Bake at 325°F for 45 to 50 minutes, until the center of the cheesecake is almost set but still has a slight wobble when the pan is gently shaken. Remove from the oven and let it cool in the pan to room temperature, about 2 hours. Then cover loosely with foil (avoid plastic wrap to prevent it from sticking to the top) and refrigerate for at least 4 hours or until fully chilled and firm.
- Serve: Using the parchment paper overhang, carefully lift the cheesecake out of the pan. Slice into bars and garnish with extra fresh raspberries and lemon zest ribbons before serving.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
- Gently folding the raspberries prevents them from breaking and discoloring the batter.
- Avoid plastic wrap on the chilled cheesecake to protect the surface texture and prevent sticking.
- For best slices, use a sharp knife warmed in hot water and wiped dry between cuts.
- These bars can be stored covered in the refrigerator for up to 3 days.
