These refreshing Lemon Raspberry Cheesecake Bars are filled with vibrant flavors making it the perfect dessert for a summer party or family gathering.
9 Graham Cracker Sheets
4 Tablespoons Butter, salted & melted
16 Ounces Cream Cheese, softened
2/3 Cup Sugar
2 Teaspoons Vanilla Extract
1 Tablespoon Lemon Zest
1/4 Cup Lemon Juice *(1)
6 Ounces Raspberries
1 Tablespoon Sugar, optional
First, preheat your oven to 325 degrees Fahrenheit & line an 8 X 8 square baking sheet with parchment paper. *(2)
Crumble the graham crackers in a food processor & process until all the crackers turn into fine crumbs.
Place the graham cracker crumb into a small bowl & mix in the melted butter.
Scoop the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 10 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees Fahrenheit.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, & 1/4 cup of lemon juice until completely combined.
Then add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.
In a food processor blend the 6 ounces of raspberries & then strain the pureed raspberries to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree if desired.
Finally, drizzle & swirl the raspberry mixture with a toothpick on top of the cheesecake.
Bake for 35-40 minutes or until the cheesecake is set.
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
Cut into small or large squares & enjoy!*(3)
*1. If you prefer a more subtle lemon flavor you can cut the lemon juice back to 2-3 tablespoons (1/4 cup is 4 tablespoons).
*2. For easy remove let some of the parchment paper hang over the side.
*3. Keep leftovers in lightly sealed container in the fridge for 2-3 days.