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Raspberry Lemon Cheesecake Bars
Raspberry Lemon Cheesecake Bars have the best creamy and fluffy texture and plenty of fresh raspberry and lemon flavor in every bite. It’s such a treat. Cheesecake Bars are one of the easiest cheesecakes you’ll make, and they keep well in the fridge and freezer, so you can make it ahead. You'll love these easy, creamy bars.
👥 16 Servings⏱️ Prep & Cook: 7h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Prep the pan - Preheat oven to 350°F. Brush a 9x13-inch metal baking pan lightly with butter to help the parchment stick. Line with parchment paper, leaving overhang on the sides for easy lifting.
2
Make the crust - In a bowl, stir together the graham cracker crumbs, sugar, and salt. Then stir in melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for ⏱️ 8 minutes. Remove and let cool. Reduce oven temperature to 325°F.
graham cracker crumbs2 cupssugar1 Tbspcups sugar1 1/4
3
Make the filling - In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer), beat the cream cheese and sugar on high speed with the paddle attachment for ⏱️ 5 minutes, or until smooth and fluffy, scraping down the bowl as needed for a smooth mixture.
cream cheese (softened)32 ouncessugar1 Tbspcups sugar1 1/4
4
Finish the filling - Reduce the speed to medium and add the eggs one at a time. Add the sour cream, lemon zest, lemon juice, vanilla, and salt, and mix just until smooth, scraping down the bowl as needed.
large eggs (room temperature)5sour cream2 Tbsplemon juice1 Tbsp
5
Add raspberries - gently fold in raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the cheesecake on the counter a few times to release bubbles then pop them with a toothpick.*
6
Bake at 325˚F for ⏱️ 45-50 minutes, until the center is nearly set and has a slight wobble when you jolt the pan. Let cool in the pan to room temperature, about ⏱️ 2 hours, then cover with foil and refrigerate for at least ⏱️ 4 hours* or until fully chilled. Avoid covering with plastic wrap, which can cling to and ruin the top of the cheesecake.
7
Serve - Carefully lift the chilled cheesecake out using the parchment overhang. Slice into bars and serve garnished with fresh raspberries and lemon zest ribbons.
Nutrition Facts
calories
391 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
22 g
sodium Content
287 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
124 mg
carbohydrate Content
30 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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