Description
These Raspberry Lemonade Cheesecake Bars combine a buttery graham cracker crust with a creamy lemon-infused cheesecake filling swirled with fresh raspberry puree. Perfectly balanced between tart and sweet, these bars are a refreshing treat for any occasion, offering a luscious dessert that’s easy to slice and serve.
Ingredients
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
- Prepare the crust: Preheat your oven to 350°F (177°C) and line an 8×8-inch light-colored metal baking pan with foil or parchment paper, leaving an overhang for easy removal later.
- Crush graham crackers: In a food processor, pulse the graham crackers until finely ground, yielding about 1 cup of crumbs.
- Mix crust ingredients: Add the melted butter to the graham cracker crumbs and pulse until the mixture is moistened evenly.
- Bake the crust: Firmly press the crumb mixture into the bottom of the prepared pan. Bake for about 10 minutes until lightly golden and fragrant, then allow it to cool. Reduce oven temperature to 325°F (163°C).
- Make raspberry puree: Puree the raspberries in a food processor or blender until smooth, then press through a fine mesh strainer to remove seeds and pulp. Stir in the sugar until dissolved and set the thin puree aside.
- Prepare cheesecake filling: Using an electric mixer on medium-high speed, beat the softened cream cheese until completely smooth and creamy, about 1 minute. Add sugar and mix until fully combined, scraping the bowl as necessary.
- Add flavorings: On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt just until combined to avoid overmixing.
- Assemble cheesecake: Spread the cheesecake batter evenly over the cooled crust, then tap the pan gently on the counter a few times to release air bubbles.
- Add raspberry swirls: Spoon dollops of raspberry puree over the cheesecake batter. Use a knife or skewer to swirl the puree through the batter artistically.
- Bake cheesecake bars: Bake for 35-40 minutes until the edges are set but the center remains slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake rest inside for 10 minutes.
- Cool completely: Remove the pan from the oven and let it cool on a wire rack to room temperature.
- Chill: Cover with foil and refrigerate for at least 4 hours or overnight for best results. The cheesecake bars can be stored in the refrigerator for up to 2 days.
- Serve: Use the foil or parchment to lift the cheesecake out of the pan onto a work surface. Cut into 16 squares and serve chilled.
Notes
- Ensure the cream cheese is fully softened to room temperature to avoid lumps in the cheesecake filling.
- Be gentle when folding in eggs to prevent incorporating too much air, which can cause cracking.
- Using a light-colored metal pan helps bake the crust evenly and prevents burning.
- For seedless raspberry puree, pressing through a fine mesh strainer is essential.
- Letting the cheesecake chill overnight enhances the texture and flavor.
- These bars are best served cold and can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
