Easy Lemon Raspberry Swirled Cheesecake Bars Recipe

If you like cheesecake than you will love this easy Lemon Raspberry Swirled Cheesecake Bars Recipe. They are rich, and creamy and the perfect combination of sweet and tart. 

Easy Lemon Raspberry Swirled Cheesecake Bars Recipe

We typically have guests all Spring and Summer long and I love to have sweet treats for anyone staying at the house. One of my favorite things to make is this Easy Lemon Raspberry Swirled Cheesecake Bars Recipe. A creamy lemon cheesecake filling, layered on a buttery graham cracker crust, topped with a raspberry swirl. All the flavors of summer in one easy cheesecake bar recipe.They are a crowd pleaser and the perfect dessert for all of your warm weather parties and get togethers.

For more berry recipes try; Raspberry Ripple Cheesecake Brownies, Raspberry Almond Shortbread bars or Raspberry Margarita Tarts.

Why You Will Love lemon raspberry cheesecake bars recipe

• They are easy to make.
• Use just a few ingredients.
• The tart lemon and raspberry flavor combination paired with the sweet cheesecake is delicious.
• They can be made ahead and are the perfect dessert for any occasion including barbecues, wedding or baby showers, holiday brunches or a tea party.

Ingredients

This easy recipe comes together in no time at all, the hardest part is waiting for them to cool before your take your first bite.

• Graham cracker crumbs. You can also substitute whole graham crackers or biscuits, simply place them in your blender to food processor and grind them up. Alternately, place them in a plastic gallon size bag and use your rolling pin to break them into fine crumbs.
• Butter, salted or unsalted butter.
• Granulated sugar.
• Full-Fat cream cheese. I like to use Philadelphia cream cheese.
• Fresh lemon juice and lemon zest.
• Large eggs.
• Vanilla extract.
• Fresh raspberries.

How To Make Easy Raspberry Lemon Cheesecake Bars

• Make sure you read through the recipe before you make it so that you have everything you need. You can see the full recipe on the recipe card.
• As you do when making a regular cheesecake, use room temperature full-fat cream cheese and room temperature eggs. I do not recommend low fat cream cheese or neufchatel cheese.
• Pre heat oven to 350. Line the bottom of an 8 x 8″ baking pan with parchment paper or foil and spray with cooking spray.
• Make the crust. In a small bowl combine the sugar and graham cracker crumbs. Add the melted butter, mix well until the crumbs are moist, pour into the prepared pan and press into the bottom of the pan and up the sides a little bit. Bake crust for 10 minutes, then set aside to cool.
• Next, prepare the cheesecake base. In the bowl of an electric stand mixer fitted with a paddle attachment beat the softened cream cheese and sugar on medium speed until combined and smooth. Add the eggs, lemon zest, lemon juice and salt and beat until just combined. Use a rubber spatula to mix the bottom and the sides of the bowl.
• Pour the cheesecake batter over the prepared cookie crust.
• Place the fresh or frozen raspberries and the sugar into a blender and blend until smooth. If the mixture is too thick add a squeeze of lemon juice. You can use the raspberry puree mixture as is or stain the seeds out by pouring it into a strainer.
• Dot the top of the cheesecake mixture with the raspberry mixture, then swirl with a knife or a skewer to make a swirled design.
• Bake the cheesecake for 30 minuted, until the edges are set and the center is still a little jiggly. The baking time may vary depending upon your oven.
• Remove the bars from the oven and let cool on a wire rack. Once cool, refrigerate for several house or overnight.
• When ready to serve use a sharp knife to cut the bars into neat squares. Serve with extra raspberries if you like.

Substitutions & Variations

• Use your favorite biscuits or sugar cookies in place of the graham crackers to make the buttery crust.
• Raspberry jam or raspberry sauce can be used instead of the homemade raspberry puree.
• Make these cheesecake bars with strawberries, blackberries, blueberries or a combination of your favorite berries.
• If you do not have a stand mixer place cheesecake ingredients in a large bowl and use an electric mixer instead. Start on low speed and then increase to medium to make the creamy cheesecake mixture.

How to store leftover cheesecake bars

Use an airtight container or wrap with plastic wrap and store in the refrigerator for up to 4 days. You can also make the bars and freeze for later.

FAQ’s

Do you need to store cheesecake and cheesecake bars in the refrigerator?

Yes, these bars contain cream cheese and eggs. You do not want to get sick so store them properly.

Is cheesecake healthy?

No, cheesecake contains cream cheese, sugar, butter and graham crackers. It should be eaten in moderation.

I hope that you enjoyed this easy Lemon Raspberry Swirled Cheesecake Bars Recipe. Be sure to pin them to make later, they are the perfect summer treat and one of the best desserts to have in your recipe collection.

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Easy Lemon Raspberry Swirled Cheesecake Bars Recipe

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If you like cheesecake than you will love this easy Lemon Raspberry Swirled Cheesecake Bars Recipe. Rich, and creamy and the perfect combination of sweet and tart. They make the most delicious treats.

• Total Time: 40 minutes
• Yield: 12 bars 1x

Ingredients

Scale 1x2x3x

Graham Cracker Crust

11/4 cup graham cracker crumbs

1/2 stick of melted butter (1/4 cup butter)

2 Tablespoons granulated  sugar

Cream Cheese Filling

16 oz. cream cheese, softened and at room temperature, 2 8 oz. packages

2 large eggs, room temperature

2/3  cup sugar

2 large  lemons, juiced and zested (1/4 cup lemon juice + 1 Tablespoon lemon zest)

1 teaspoon vanilla extract

Raspberry Swirl

1/2 cup of raspberries, fresh or frozen

11/2  Tablespoon sugar

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Instructions

Directions

Pre-heat oven to 350 F. Line the bottom of an 8 x 8 pan with foil, or parchment paper, spray with cooking spray. Leave an overhang so that you can remove it from the pan easily.

For the crust

In a small bowl combine the sugar, graham crumbs, then add the melted butter. Mix well, until the crumbs are moist,. Pour into prepared pan and press into the bottom and a little up the sides. Bake crust for 10 minutes. Set aside to cool.

Cream cheese mixture

In the bowl of a stand mixer fitted with a paddle attachment beat softened room temperature cream cheese and sugar on medium-high speed until combined and smooth. Lower mixer speed to medium, add the eggs one at a time, lemon zest, lemon juice, and vanilla. Beat until just combined. Pour into prepared crust.

Raspberry Puree

Put the raspberries and sugar into a food processor or blender and blend until smooth. If mixture is too thick add a squeeze of lemon juice. You can then strain the mixture or use it as is.

Dot the top of the cream cheese filling with raspberry puree and then swirl with a skewer or a knife to make desired swirled design.

Bake the cheesecake for 30 minutes until edges are set but still a little jiggly in the center. Remove from oven and cool on wire rack. Once cooled, refrigerate for several hours or overnight. Too cut the cheesecake use a sharp knife dipped in hot water.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 30
• Category: Dessert
• Cuisine: American