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Raspberry Lemon Cheesecake Bars are the perfect blend of tangy and sweet, making them an irresistible dessert for any occasion. These creamy bars are infused with fresh raspberries and zesty lemon, creating a delightful treat that is both refreshing and satisfying. Whether you’re hosting a summer gathering or simply craving something delicious, these cheesecake bars are sure to impress!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press the mixture firmly into the bottom of a greased 9×9 inch baking dish to form an even layer.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to beat until well combined. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest until the mixture is creamy and smooth.
Step 3: Add Raspberries
Gently fold in the fresh raspberries, being careful not to break them apart too much. This will create beautiful swirls in your cheesecake filling.
Step 4: Bake the Cheesecake Bars
Pour the cheesecake filling over the prepared crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and allow to cool at room temperature for about 1 hour, then refrigerate for at least 3 hours before slicing into bars.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the cheesecake filling to avoid excess moisture.
How do I store Raspberry Lemon Cheesecake Bars?
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and foil.
Can I substitute the cream cheese?
For a lighter option, you can use Neufchâtel cheese, which has less fat than regular cream cheese. However, the texture and flavor may vary slightly.
What can I serve with Raspberry Lemon Cheesecake Bars?
These bars pair wonderfully with whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream for an extra indulgent treat.
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