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.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
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Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
For the cheesecake:
16 oz. full fat cream cheese, softened
1 lemon, zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs
For the filling:
1 can raspberry pie filling
Instruction
Preheat oven to 350F and line a 18×8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
Beat in the eggs last and pour mixture into the pan.
Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
Slice & Enjoy!
From: recipefantasy