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Raspberry Lemon Cheesecake Bars

A delightful dessert combining the tartness of fresh raspberries with a creamy lemon cheesecake filling, all on a buttery crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.25 cups powdered sugar
  • 0.5 cups unsalted butter, softened
For the filling
  • 1 cup cream cheese, softened
  • 0.5 cups granulated sugar
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh raspberries
  • 0.25 cups lemon juice (for filling)
  • 0.25 cups granulated sugar (for filling)
  • to taste powdered sugar (for dusting)

Method
 

Preparation of the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the flour and powdered sugar. Add the softened butter and mix until you have a crumbly texture.
  3. Press this mixture into the bottom of a greased 8x8 inch baking dish.
  4. Bake the crust for about 15 minutes or until it’s lightly golden. Let it cool while you prepare the filling.
Making the Filling
  1. In a mixing bowl, start by combining the softened cream cheese and granulated sugar. Beat until smooth and creamy, ensuring there are no lumps.
  2. Add the egg, lemon juice, and lemon zest to the cream cheese mixture, and continue to mix until well blended.
  3. Gently fold in the fresh raspberries, being careful not to break them too much.
  4. Pour the filling over the cooled crust.
Baking to Perfection
  1. Bake the entire dish for about 30-35 minutes. The center should be set but slightly wobbly.
  2. Allow the bars to cool at room temperature before chilling them in the refrigerator for at least two hours, or overnight if possible.
Serving
  1. Before serving, dust the top with powdered sugar for an extra touch of sweetness.
  2. Slice into squares for serving and enjoy your delicious raspberry lemon cheesecake bars.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars freeze beautifully; just make sure they are well wrapped to avoid freezer burn. Thaw them in the refrigerator overnight before enjoying again.