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To make these tasty raspberry lemon cheesecake bars, you need a few simple ingredients. Here’s what you will need:

Raspberry Lemon Cheesecake Bars

Create a delightful dessert with these Raspberry Lemon Cheesecake Bars that are sure to impress! This easy recipe features a buttery crust topped with a creamy, tangy filling and fresh raspberries for a burst of flavor. Whether you're baking for a special occasion or just a sweet treat, this recipe is perfect for everyone. Click through to discover the step-by-step guide and tips for making these divine bars that everyone will love!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

2 tablespoons lemon juice

1 tablespoon lemon zest

1 cup fresh raspberries (plus extra for garnish)

1 teaspoon vanilla extract

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and ⅓ cup sugar. Pour in the melted butter and mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom of a greased 9x9 inch baking pan. Bake for about 10 minutes, until golden brown. Remove from the oven and allow to cool slightly.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. You can use a hand mixer or stand mixer for this step, mixing on medium speed to avoid lumps.

      Add Remaining Ingredients: Add the eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined, ensuring there are no lumps. Gently fold in the fresh raspberries, being careful not to crush them too much.

        Combine and Bake: Pour the cheesecake filling over the cooled crust, smoothing it out with a spatula so that it's even. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

          Cool and Chill: Once baked, remove from the oven and allow the cheesecake bars to cool at room temperature. Then refrigerate for at least 4 hours (or preferably overnight) to set completely.

            Serve: Once chilled, lift the cheesecake bars out of the pan using the edges of the parchment paper (if used). Cut into squares and serve garnished with additional fresh raspberries and a dusting of powdered sugar if desired.

              Prep Time: 25 minutes | Total Time: 4 hours 35 minutes (includes chilling) | Servings: 12 bars