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Lemon bars with raspberries recipe

Lemon raspberry cheesecake bars recipe

These lemon raspberry cheesecake bars are a sweet, yet tangy lemon dessert with a fresh raspberry puree.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 12 bars

Ingredients
  

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

Instructions
 

  • 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.