Raspberry Lemon Cheesecake Bars
Raspberry Lemon Cheesecake Bars are a delightful blend of creamy, dreamy cheesecake and the vibrant flavors of fresh raspberries and zesty lemon. This dessert is perfect for any occasion—whether it’s a summer picnic, a special family gathering, or simply treating yourself after a long day. With their silky texture and buttery graham cracker crust, these bars are not just easy to make; they also evoke feelings of nostalgia, comfort, and happiness. Ready to dive into this delicious treat? Follow along with this step-by-step recipe!
Why You’ll Love This Recipe
You’ll adore Raspberry Lemon Cheesecake Bars due to their straightforward preparation and quick baking time—ideal for busy bakers! With minimal ingredients and a no-fuss approach, this recipe is a real crowd-pleaser. The combination of creamy cheesecake, the refreshing zing of lemon, and the fruity notes of raspberry creates a delightful balance that will captivate everyone’s taste buds. Plus, they can be made ahead of time, making them perfect for gatherings when you want to impress without spending all day in the kitchen.
Ingredients
- 1 1/2 cups graham cracker crumbs: These provide a crispy, buttery base that contrasts beautifully with the smooth filling.
- 1/4 cup granulated sugar: Just the right amount to sweeten the crust and enhance flavors.
- 1/2 cup melted butter: Adds richness and ensures a solid base for your bars.
- 2 (8 oz) packages cream cheese, softened: Creamy and luscious, it’s the key ingredient in your cheesecake filling.
- 3/4 cup granulated sugar: For a perfectly sweet cheesecake that balances the tartness of the lemon and raspberries.
- 2 large eggs: They help to create that perfect, fluffy texture we all love in cheesecakes.
- 1 teaspoon vanilla extract: This aromatic flavor enhances the cheesecake’s overall taste.
- 1/4 cup sour cream: Adds a touch of tanginess, making the cheesecake incredibly rich.
- 1/4 cup fresh lemon juice: The star of this recipe, providing a bright, fresh flavor.
- 1 tablespoon lemon zest: For an extra burst of citrus flavor that elevates every bite.
- 1/2 cup raspberry jam: Sweet and fruity, it adds beautiful raspberry swirls to your bars.
- 1 tablespoon lemon juice: Helps balance the sweetness while enhancing the raspberry flavor.
Step-by-Step Directions
Preheat the oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. This step is crucial for a hassle-free cleanup!
Prepare the crust. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form a sturdy crust.
Make the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, lemon juice, and lemon zest until the mixture is creamy and homogenous.
Add the cheesecake batter. Pour the cheesecake batter over the crust, spreading it evenly. Ensure every corner is filled for a uniform texture.
Swirl in the raspberry. In a small bowl, combine raspberry jam and lemon juice. Drop spoonfuls of the raspberry mixture evenly over the cheesecake batter. Use a knife to gently swirl the raspberry through the cheesecake, creating a beautiful marbled effect.
Bake the bars. Bake for 35-40 minutes, or until the center is set but slightly jiggly. Remove from the oven and allow the bars to cool completely at room temperature.
Chill and cut. Once cooled, refrigerate the bars for at least 4 hours or overnight for the best flavor. When ready to serve, gently lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and enjoy!
Tips & Tricks
- For an extra touch of flavor, try adding fresh raspberries on top of the bars before serving.
- If you prefer a shortcut, you can use store-bought graham cracker crust, though making your own adds a personal touch.
- Let your cheesecake bars cool completely before refrigerating to avoid condensation forming on the surface.
Serving Suggestions & Pairings
Raspberry Lemon Cheesecake Bars are perfect on their own, but pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Serve them at barbecues, birthdays, or simply for a family dessert night. These bars are sure to become a favorite in your household!
Nutritional Information
Each Raspberry Lemon Cheesecake Bar provides around 220 calories, with 14g of fat, 22g of carbohydrates, and 3g of protein. While deliciously rich, balance is key—enjoy this treat in moderation as part of a varied diet.
Storing Tips & Variations
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. You can also freeze these bars for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn. Feel free to swap the raspberry jam for other flavors, such as blueberry or strawberry, to mix things up!
Conclusion
Raspberry Lemon Cheesecake Bars are a delightful dessert bursting with flavor and sure to please any crowd. Whether you’re looking for a quick family treat or something special for guests, this recipe is easy and satisfying. So why not give it a try? Let us know how it goes and share your delicious results!
FAQs
1. Can I use reduced-fat cream cheese in this recipe?
Yes, reduced-fat cream cheese can be used, but it may alter the creaminess slightly. The bars may be less rich but still delicious!
2. What can I substitute for graham cracker crumbs?
If you don’t have graham crackers, you can use crushed digestive biscuits or even oatmeal cookies for a unique flavor.
3. How do I prevent the cheesecake from cracking?
To minimize cracks, avoid over-mixing the filling and bake your cheesecake in a water bath. Let it cool gradually and chill completely before cutting.
4. Can I make these bars in advance?
Absolutely! These bars can be made a day ahead and stored in the refrigerator. They often taste even better the next day after chilling.
5. What other toppings can I add to these bars?
Consider sprinkling fresh mint leaves, lemon zest, or a drizzle of chocolate over the top for a creative finishing touch!
Raspberry Lemon Cheesecake Bars
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crispy, buttery base.
- 0.25 cups granulated sugar Sweetens the crust.
- 0.5 cups melted butter Adds richness to the crust.
For the cheesecake filling
- 2 packages cream cheese, softened Key ingredient for a creamy filling.
- 0.75 cups granulated sugar Balances the tartness.
- 2 large eggs Creates a fluffy texture.
- 1 teaspoon vanilla extract Enhances overall taste.
- 0.25 cups sour cream Adds tanginess.
- 0.25 cups fresh lemon juice Provides fresh flavor.
- 1 tablespoon lemon zest Increases citrus flavor.
- 0.5 cups raspberry jam Adds beautiful raspberry swirls.
- 1 tablespoon lemon juice Enhances raspberry flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form a sturdy crust.
Making the cheesecake filling
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, lemon juice, and lemon zest until the mixture is creamy and homogenous.
Baking
- Pour the cheesecake batter over the crust, spreading it evenly.
- In a small bowl, combine raspberry jam and lemon juice. Drop spoonfuls of the raspberry mixture evenly over the cheesecake batter.
- Use a knife to gently swirl the raspberry through the cheesecake.
- Bake for 35-40 minutes, or until the center is set but slightly jiggly. Allow to cool completely at room temperature.
Chilling and Serving
- Once cooled, refrigerate the bars for at least 4 hours or overnight for the best flavor.
- When ready to serve, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and enjoy!