Lemon Cheesecake Bars with Raspberries
A buttery, crisp graham cracker base topped with a zesty lemon cheesecake dotted with fresh raspberries lends both tart and sweet flavors—a perfectly delicious treat.Â
My grocery store had a nice sale on fresh raspberries, so I made these lemon cheesecake bars with raspberries from A Farmgirl’s Dabbles. The recipe is easy to prepare, but you have to be patient and let them set in the fridge. These lemon raspberry cheesecake bars were perfectly tart & sweet, and put big smiles on my family’s faces.
Lemon Cheesecake Bars with Raspberries
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp white sugar
- ÂĽ tsp kosher salt
- ¼ cup unsalted butter, melted
Filling:
- 16 oz full-fat cream cheese, room temperature
- ½ cup white sugar
- 2 large eggs, room temperature
- ÂĽ cup full-fat sour cream, room temperature
- ¼ cup freshly squeezed lemon juice
- Lemon zest from 2 large lemons
- 1 cup fresh raspberries, more for serving if desired
Lemon Cheesecake Bars with Raspberries:
Preheat oven to 325 degrees. Line an 8×8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 – 2 minutes.
Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling. Tap the pan on the counter to remove bubbles.
Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
Remove from the oven and cool completely on a wire cooling rack.
Refrigerate to allow them to set for at least 3-24 hours.
To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator.
Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.
Equipment
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp white sugar
- ÂĽ tsp kosher salt
- ÂĽ cup unsalted butter melted
Filling:
- 16 oz full-fat cream cheese room temperature
- ½ cup white sugar
- 2 large eggs room temperature
- ÂĽ cup full-fat sour cream room temperature
- ÂĽ cup freshly squeezed lemon juice
- Lemon zest from 2 large lemons
- 1 cup fresh raspberries more for serving if desired
Instructions
- Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
- Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
- Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
- Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
- Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
- Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
- Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
- Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
- Remove from the oven and cool completely on a wire cooling rack.
- Refrigerate to allow them to set for at least 3-24 hours.
- To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
- Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator. Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.
