These Lemon Raspberry Cheesecake Squares feature a creamy lemon cheesecake filling with a raspberry swirl topped on a homemade graham cracker crust.
These cheesecake bars are the best of both worlds. I LOVE pie filling but don’t bake pies. I already said how much I love cheesecake, but not always I want to whip up the whole round 9″-er. Bars are easier, take much less prep time and bake time and still can knock your socks off.
The base of this recipe starts out with a simple homemade graham cracker crust, a mixture of graham cracker crumbs, melted butter, and sugar. You’ll press it into the pan and bake it for about 10 minutes while you make the filling and raspberry swirl.
The recipe is pretty straightforward. The only thing I want to emphasize is to make sure your cream cheese is softened. Otherwise, the cream cheese mixture will be lumpy, instead of creamy smooth.
These Lemon Raspberry Cheesecake Bars are so easy to make, much faster than making a whole cheesecake. The berry lemon combo fits perfectly for a Spring or Summer dessert theme. Use any cookies for the crust or go with a classic graham cracker, as I did.
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
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