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- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted

Raspberry Lemon Cheesecake Bars

Satisfy your sweet tooth with these easy Raspberry Lemon Cheesecake Bars! This delightful recipe combines a creamy filling with fresh raspberries and zesty lemon for a mouthwatering treat that's perfect for gatherings or a cozy night in. Follow our simple step-by-step instructions and tips to achieve the ideal texture. Click through to explore the full recipe and enjoy a slice of this creamy goodness today!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

⅓ cup fresh lemon juice

1 cup fresh raspberries (plus extra for garnish)

For the Topping:

½ cup whipped cream (optional)

Fresh mint leaves (for garnish)

Instructions
 

Prep the Oven: Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking pan. Use a flat object, like the bottom of a glass, to ensure an even layer. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

      Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the sugar and beat until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until smooth and creamy.

        Incorporate Raspberries: Carefully fold in the fresh raspberries, being mindful not to break them apart too much; a few mashes add a pretty swirl, but keep some whole for texture.

          Combine and Bake: Pour the cheesecake filling over the pre-baked crust, using a spatula to spread it evenly. Tap the pan gently on the countertop to release any air bubbles. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still slightly jiggles.

            Cool and Chill: Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. Then, cover and refrigerate for at least 4 hours, or overnight for best results.

              Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares. Top with a dollop of whipped cream if desired and garnish with fresh raspberries and mint leaves.

                Prep Time: 15 minutes | Total Time: 4 hours 45 minutes | Servings: 16 bars