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For the crust, you will need: - 1 ½ cups graham cracker crumbs - 1/3 cup granulated sugar - ½ cup unsalted butter, melted For the filling, gather these ingredients: - 2 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/3 cup freshly squeezed lemon juice - 1 cup fresh raspberries (plus extra for topping) For the swirl, prepare: - 1/3 cup raspberry puree (fresh or frozen) These ingredients create a delightful balance. The crust has a sweet crunch. The filling is creamy, tart, and sweet. The raspberry swirl adds a pop of color and flavor. Each bite is a refreshing treat! Set your oven to 350°F (180°C). This is the perfect temperature to bake your bars. Next, prepare an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the edges. This makes lifting your bars out easier later. In a medium mixing bowl, mix together 1 ½ cups of graham cracker crumbs and 1/3 cup of granulated sugar. Pour in ½ cup of melted unsalted butter. Stir until it looks like wet sand. Firmly press this mixture into the bottom of your prepared pan. Make sure it forms a flat layer. Place the pan in your preheated oven. Bake for 8-10 minutes until it turns golden. When the crust looks ready, take it out and let it cool slightly. This step gives the base a nice crunch. In a large mixing bowl, beat together 2 packages of softened cream cheese with 1 cup of granulated sugar. Use an electric mixer on medium speed. Mix until smooth and creamy. Next, add 2 large eggs one at a time. Mix well after each egg. Then, blend in 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/3 cup of freshly squeezed lemon juice. Gently add 1 cup of fresh raspberries into your filling. Use a rubber spatula and fold them in carefully. You want to keep some raspberries whole for texture and flavor. Pour the creamy filling over your cooled crust. Use a spatula to spread it evenly. Now, drizzle 1/3 cup of raspberry puree over the top. With a knife or skewer, swirl the puree into the filling. This creates a lovely marbled look. Return the pan to the oven and bake for 25-30 minutes. The center should be set but still slightly jiggly. Once done, take it out and let it cool at room temperature. After it cools, transfer it to the fridge. Chill the cheesecake bars in the refrigerator for at least 4 hours. For best results, leave them overnight. This helps the bars set properly. When the bars are fully chilled, use the parchment paper to lift them out of the pan. Cut into 16 even bars. For a nice touch, top with extra fresh raspberries before serving. Enjoy your delicious lemon raspberry cheesecake bars! - Always use cream cheese that is at room temperature. This helps it mix smoothly. - Do not overmix the filling. Mixing too much can add air, making your bars too fluffy. - Dust the tops with powdered sugar for a sweet touch. This makes your bars look fancy. - Garnish with fresh mint leaves and extra raspberries. This adds color and freshness to your dish. - Pair your cheesecake bars with whipped cream for extra creaminess. - A scoop of vanilla ice cream also works well. It adds a nice chill to each bite. {{image_4}} You can easily change the fruit in this recipe. If you prefer, use blueberries or strawberries instead of raspberries. These fruits add a different taste and color. Blueberries give a sweet flavor, while strawberries add a touch of tartness. Simply replace the raspberries with an equal amount of your chosen fruit. This swap keeps the bars fresh and fun. If you need a gluten-free dessert, this recipe works for you too. Use gluten-free graham crackers for the crust. Many brands offer tasty options that hold up well. Just crush them as you would regular graham crackers. The rest of the recipe stays the same. You still get that rich taste without gluten! Are you looking to cut down on sugar? You can use coconut sugar or stevia as sweeteners. Coconut sugar adds a slight caramel flavor. Stevia is great if you want no calories from sugar. Replace the granulated sugar in the filling with your choice. Adjust the amount based on your personal taste. This way, you can enjoy the bars guilt-free! You can keep these lemon raspberry cheesecake bars in an airtight container. They will stay fresh for up to one week. This makes it easy to enjoy them throughout the week. Just grab a piece when you want a sweet treat! If you want to save some for later, you can freeze them. Wrap the bars tightly in plastic wrap or foil. They will last for up to three months in the freezer. When you're ready to eat, simply take them out and let them thaw. To thaw the bars, place them in the refrigerator. This slow thawing keeps the texture nice. Wait until they are fully thawed before serving. This way, you can enjoy their creamy flavors and delightful freshness. Yes, just ensure they are thawed and drained. Frozen raspberries work great in this recipe. They blend well into the cheesecake, giving it a nice flavor. Just remember to check for excess liquid before using them. This will keep your bars from getting soggy. It should be set yet slightly jiggly in the center. This means it is perfectly baked. The edges will look firm, while the middle stays soft. If it looks too wobbly, give it a few more minutes in the oven. Keep an eye on it to avoid overbaking. Yes, these cheesecake bars are great for prepping ahead of time. They chill well in the fridge and taste even better the next day. Making them a day before serving allows the flavors to meld nicely. Just cover them tightly to keep them fresh. Fresh fruit or a citrusy sorbet complements the flavors well. Fruits like strawberries or blueberries work nicely. You can also serve with a scoop of lemon sorbet. This adds a refreshing touch. This blog post shared a simple recipe for lemon raspberry cheesecake bars. You learned about the crust, filling, and swirl ingredients, plus the step-by-step process to make them. I emphasized tips for baking, presentation, and storage. These bars are versatile and can easily be customized with different fruits or sweeteners. Enjoying them chilled adds to their delight. You can prepare these bars ahead of time for any occasion, making them a tasty treat you can share or savor.

Lemon Raspberry Cheesecake Bars

Indulge in the zesty goodness of Lemon Raspberry Cheesecake Bars that are sure to delight your taste buds! With a buttery graham cracker crust, creamy lemon-infused filling, and a vibrant raspberry swirl, these bars are a perfect balance of sweet and tangy. Ideal for parties or a sweet treat at home, these delicious bars are easy to make and perfect for sharing. Click through for the full recipe and make your dessert dreams come true!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

½ cup unsalted butter, melted

For the filling:

2 (8-ounce) packages cream cheese, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/3 cup freshly squeezed lemon juice

1 cup fresh raspberries (plus extra for topping)

For the swirl:

1/3 cup raspberry puree (made from fresh or frozen raspberries)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, ensuring that you leave a slight overhang for easy lifting later.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is thoroughly combined and resembles wet sand. Firmly press this mixture into the bottom of the prepared baking pan, ensuring it forms an even layer across the bottom.

      Bake the Crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. Once baked, remove the pan from the oven and allow it to cool slightly.

        Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until the mixture is smooth and creamy, free of lumps.

          Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a smooth consistency. Next, blend in the vanilla extract, lemon zest, and fresh lemon juice until all ingredients are fully integrated.

            Fold in the Raspberries: Gently fold in the fresh raspberries using a rubber spatula. Be careful to fold lightly, preserving some of the whole raspberries intact for texture and flavor.

              Assemble the Bars: Pour the creamy filling over the cooled crust. Use a spatula to spread the filling evenly across the crust.

                Add Raspberry Swirl: Drizzle the raspberry puree over the top of the filling. With a knife or skewer, gently swirl the puree into the cheesecake layer to create a beautiful marbled effect.

                  Bake the Cheesecake: Bake again in the oven for an additional 25-30 minutes. The center should be set yet slightly jiggly when done. Once baked, remove the cheesecake from the oven and let it cool at room temperature. After it has cooled, transfer it to the refrigerator.

                    Chill the Bars: Chill the cheesecake in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set completely.

                      Slice and Serve: When the cheesecake has set, use the parchment paper to lift it out of the pan. Cut into 16 even bars. Before serving, top with additional fresh raspberries for a pop of color and flavor.

                        Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 16 bars

                          - Presentation Tips: Elevate your dessert’s aesthetic by serving the cheesecake bars on a decorative platter. Dust the tops with powdered sugar and garnish with fresh mint leaves and a scattering of extra raspberries to create an elegant and inviting presentation.