Raspberry Cheesecake Bars
Delightful Raspberry Cheesecake Bars combining a creamy cheesecake texture with the tartness of fresh raspberries on a buttery graham cracker crust, perfect for warm days.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 4 tablespoons butter, melted
For the cheesecake filling
- 16 ounces cream cheese, room temperature
- 0.5 cups sugar
- 2 tablespoons lemon juice
- 1 tablespoon zest of 1 lemon
- 4 tablespoons milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the raspberry swirl
- 4 ounces fresh raspberries (about 1/2 cup)
- 2 tablespoons sugar (for raspberry puree)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare an 8×8 inch baking pan by lining it with parchment paper.
Make the crust
- Combine graham cracker crumbs and melted butter in a medium bowl.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for about 10 minutes until crisp.
Prepare the cheesecake filling
- In a large bowl, beat cream cheese until smooth.
- Gradually mix in sugar, followed by eggs one at a time.
- Add milk, lemon juice, vanilla extract, and lemon zest; blend until silky.
Assembly
- Pour the cheesecake filling over the cooled crust, spreading evenly.
- In a separate bowl, puree fresh raspberries and mix with sugar.
- Dot raspberry mixture over the cheesecake and swirl gently.
Bake and cool
- Bake for about 30 minutes until edges are set and the center has a slight jiggle.
- Cool on a wire rack to room temperature, then refrigerate for at least 4 hours before serving.
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Notes
For best results, use room temperature ingredients; avoid overmixing to prevent cracks. The bars can be garnished with powdered sugar or fresh raspberries before serving.