Print

Creamy Lemon Raspberry Cheesecake Bars

lemon raspberry cheesecake bars - featured image
Print Recipe

These creamy lemon raspberry cheesecake bars feature a silky cheesecake layer, tart raspberries, and a buttery crumble base and topping. Quick and easy to make, they’re perfect for potlucks, family gatherings, or a cozy afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon lemon zest
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or frozen, unthawed)
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar (optional, for raspberry filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a medium bowl, combine flour, sugar, salt, and lemon zest. Add cold, cubed butter and use fingers or a pastry cutter to work into coarse crumbs.
  3. Press two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan. Reserve the remaining third for topping.
  4. In a small bowl, toss raspberries with cornstarch and sugar (if using) until lightly coated.
  5. In another bowl, beat softened cream cheese until smooth. Add sour cream, sugar, egg, lemon juice, and vanilla extract. Beat until fully combined and creamy.
  6. Pour cheesecake mixture over the pressed crumble base and spread evenly.
  7. Scatter raspberry mixture evenly over the cheesecake layer.
  8. Sprinkle reserved crumble mixture over the top.
  9. Bake for 35-40 minutes, until the top is golden brown and edges are set. The center will wobble slightly.
  10. Cool in the pan for 1 hour, then refrigerate for at least 2 hours to set.
  11. Lift bars out using parchment overhang and slice into squares with a sharp knife, wiping the blade between cuts.

Notes

Use room temperature cream cheese and egg for a smooth batter. Don’t overmix the cheesecake layer. Chill bars fully before slicing for neat squares. For gluten-free, use a 1:1 gluten-free flour blend. Frozen raspberries work well; toss with cornstarch before layering. For extra lemon flavor, sprinkle zest on top before serving.

Nutrition

Keywords: lemon raspberry cheesecake bars, easy dessert, crumble bars, cheesecake, lemon bars, raspberry bars, potluck dessert, summer baking, creamy cheesecake bars

Find it online: https://blixfood.com/creamy-lemon-raspberry-cheesecake-bars-easy-dessert-crumble-recipe/