Lemon Raspberry Cheesecake Bars Recipe

Lemon Raspberry Cheesecake Squares have a homemade graham cracker crust and a creamy lemon cheesecake filling with a raspberry swirl.

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 325°F. Leave an overhang on parchment paper or aluminum foil to line an 8-inch square baking pan for easy removal. Set aside.

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Process graham crackers into fine crumbs in a food processor. Stir the crumbs, melted butter, and sugar in a bowl until well combined.

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Scoop the mixture into the pan and press it into an even layer. Baking at 325°F for 10 minutes. Let cool after removing from oven. Keep oven at 325°F.

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Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed until smooth.

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Mix sugar, vanilla, lemon juice, and zest until well combined, scraping bowl as needed. Mix one egg at a time on low speed. Cheesecake filling on graham cracker crust.

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Blend to smooth raspberries and sugar in a blender or food processor. Remove seeds from raspberry puree by straining it through a fine mesh strainer into a bowl.

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Swirl raspberry mixture across filling with a knife. Bake cheesecake top at 325°F for 35 minutes. After cooling, refrigerate for 3 hours or overnight. Have fun cutting squares!

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Lemon Raspberry Cheesecake Bars Recipe

Lemon Raspberry Cheesecake Squares have a homemade graham cracker crust and a creamy lemon cheesecake filling with a raspberry swirl.

INGREDIENTS

INSTRUCTIONS

Preheat oven to 325°F. Leave an overhang on parchment paper or aluminum foil to line an 8-inch square baking pan for easy removal. Set aside.

Process graham crackers into fine crumbs in a food processor. Stir the crumbs, melted butter, and sugar in a bowl until well combined.

Scoop the mixture into the pan and press it into an even layer. Baking at 325°F for 10 minutes. Let cool after removing from oven. Keep oven at 325°F.

Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed until smooth.

Mix sugar, vanilla, lemon juice, and zest until well combined, scraping bowl as needed. Mix one egg at a time on low speed. Cheesecake filling on graham cracker crust.

Blend to smooth raspberries and sugar in a blender or food processor. Remove seeds from raspberry puree by straining it through a fine mesh strainer into a bowl.

Swirl raspberry mixture across filling with a knife. Bake cheesecake top at 325°F for 35 minutes. After cooling, refrigerate for 3 hours or overnight. Have fun cutting squares!

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