Lemon raspberry cheesecake bars recipe
These lemon raspberry cheesecake bars are a sweet, yet tangy lemon dessert with a fresh raspberry puree.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
The cheesecake bars
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter melted
- 1/2 teaspoon ginger ground
- 3 8-oz. packages cream cheese, softened 24 oz. total
- 1 cup sugar
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- 3 eggs
- 1/2 teaspoon lemon zest
Raspberry puree
- 1 cup fresh raspberries
- 1/4 cup fresh squeezed lemon juice
Preheat the oven to 350°F.
Combine graham cracker crumbs, melted butter, and ginger in a small bowl. Mix thoroughly and press firmly onto the bottom of a foil-lined 13×9-inch baking pan. Refrigerate.
In a large mixing bowl, combine softened cream cheese and sugar until well blended. Add the milk, flour, vanilla, and lemon extract, mix well.
Next, add the eggs, 1 at a time, and mix just until blended.
Stir in the fresh lemon zest. Take your crust out of the refrigerator and pour the mixture evenly over the crust.
For the raspberry puree, throw the fresh raspberries and lemon juice into a blender or food processor and blend until smooth. Drizzle the mixture over the top of the bars and carefully spread and swirl over the top with the tines of a fork.
Bake lemon bars for 40 to 45 minutes or until the center of the bars is set. Cool completely and refrigerate overnight. Cut bars into squares and serve.