Description
Delicious and tangy lemon raspberry cheesecake bars that are perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined.
- Press the mixture into the bottom of a greased 9×9 inch baking pan.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and lemon zest until fully incorporated.
- Gently fold in the raspberries.
- Pour the cheesecake mixture over the crust in the baking pan.
- Bake for 30-35 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before cutting into bars.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Make sure the cream cheese is at room temperature for a smoother texture.
- These bars can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg