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Raspberry Lemonade Cheesecake Bars Recipe

Raspberry Lemonade Cheesecake Bars Recipe
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★★★★★

5 from 18 reviews

These Raspberry Lemonade Cheesecake Bars combine a creamy, tangy lemon cheesecake base with a vibrant raspberry swirl on a buttery graham cracker crust. Perfectly balanced between sweet and tart, these bars are refreshingly rich and make an elegant dessert for any occasion.

Ingredients

Scale

Crust

  • 9 whole graham crackers (138 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)

Raspberry Puree

  • 6 ounces raspberries, fresh or thawed frozen (170 grams)
  • 2 tablespoons granulated sugar (25 grams)

Cheesecake Filling

  • 16 ounces full-fat cream cheese, completely softened to room temperature (454 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 tablespoon finely grated lemon zest (from about 2 large lemons)
  • 2 tablespoons fresh lemon juice
  • 3 large eggs, at room temperature
  • 1/4 teaspoon fine sea salt

Instructions

  1. Make the crust: Preheat your oven to 350°F (175°C) and line an 8 by 8-inch light-colored metal baking pan with foil or parchment paper, leaving an overhang for easy removal of the bars.
  2. Prepare the crust: Using a food processor, pulse the graham crackers until they form fine crumbs, measuring about 1 cup. Add the melted butter and pulse to combine until the mixture is moistened.
  3. Bake the crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for approximately 10 minutes or until it turns lightly golden and fragrant. Remove from the oven and let it cool while you reduce the oven temperature to 325°F (160°C).
  4. Make the raspberry puree: Puree the raspberries in a food processor or blender until smooth. Press the puree through a fine mesh strainer using a spatula to discard seeds and pulp, scraping beneath the strainer to extract maximum puree. Stir in the sugar until dissolved. Set the puree aside; it will be thin in consistency.
  5. Make the cheesecake filling: In a large bowl, beat the softened cream cheese on medium-high speed for at least 1 minute until completely smooth and creamy. Add in the sugar and continue to beat until fully combined, scraping down the bowl as needed.
  6. Add flavorings and eggs: On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt, just until the mixture is combined and smooth. Avoid overmixing.
  7. Assemble the cheesecake: Spread the cheesecake batter evenly over the cooled crust. Gently tap the pan on the counter a few times to release trapped air bubbles.
  8. Add raspberry swirls: Spoon dollops of the raspberry puree over the cheesecake batter. Use a knife or a skewer to swirl the puree into the batter, creating a marbled effect.
  9. Bake: Bake the cheesecake bars for 35 to 40 minutes, until the edges are set but the center is just slightly jiggly. Turn off the oven and crack open the door, letting the bars sit inside for 10 minutes.
  10. Cool: Remove the baking pan from the oven and place it on a wire rack to cool completely.
  11. Chill: Cover the bars with foil and refrigerate for at least 4 hours or overnight to fully set.
  12. Serve: Use the foil or parchment overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve chilled.

Notes

  • Using a light-colored metal pan helps ensure even baking without over-browning the crust or edges.
  • Make sure the cream cheese and eggs are at room temperature for a smooth, lump-free batter.
  • For best results, chill the bars overnight to allow flavors to meld and texture to firm up.
  • You can substitute frozen raspberries if fresh are not available, just thaw and drain excess juice.
  • Store any leftovers tightly covered in the refrigerator for up to 2 days.

Nutrition

Keywords: raspberry cheesecake bars, lemon cheesecake bars, raspberry lemon dessert, cheesecake bars, summer dessert, creamy cheesecake

Find it online: https://kitchenbyclara.com/raspberry-lemonade-cheesecake-bars-recipe/