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raspberry lemon cheesecake bars cut into squares

Raspberry Lemon Cheesecake Bars

Kitchen Ready Betty
These bright and creamy raspberry lemon cheesecake bars feature a buttery graham cracker crust, a rich citrus filling, and a gorgeous fresh berry swirl. Baked in a standard 13x9 pan, this sliceable dessert is a guaranteed crowd-pleaser for any occasion!
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Prep Time 30 minutes
Cook Time 35 minutes
Rest time minimum (for cheesecake to set) 3 hours
Total Time 4 hours 5 minutes
Course Desserts
Cuisine American
Servings 24
Calories 149 kcal

Equipment

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Ingredients
  

  • 1 & ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅓ cup butter melted
  • 2 (8oz) bars full-fat cream cheese softened to room temperature
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup freshly squeezed lemon juice about 2 & ½ large lemons
  • 1 teaspoon lemon zest
  • 2 large eggs at room temperature for easier mixing
  • 12 oz fresh raspberries washed and dried well before using
  • 3 tablespoon sugar

Instructions
 

  • Preheat oven to 325℉.
  • In medium mixing bowl, combine graham cracker crumbs with ⅓ cup sugar. Pour in melted butter; mix until all crumbs are moist.
  • Transfer mixture to parchment paper-lined 13x9 pan. Using the back of a spatula or measuring cup, press the mixture into the bottom of the pan only, taking time to smooth it out as best as possible. Bake crust for 8 minutes. Remove from oven and allow to cool.
  • To a large mixing bowl, add both blocks of softened cream cheese. Use a hand mixer on low to whip the cream cheese into a smooth consistency.
  • Next, add the sweetened condensed milk. Use the mixer on medium to incorporate with the cream cheese, occasionally scraping down the sides of the bowl with a rubber spatula.
  • Pour in the lemon juice and zest. Use mixer on lowest setting to blend.
  • Add room temperature eggs, once again using mixer on lowest setting. Beat until just combined (do not overmix).
  • Place raspberries in food processor. Blend until berries are smooth. Add 3 tablespoon sugar. Pulse for about 15 seconds to blend with the berries.
  • Pour the cheesecake mixture over the cooled crust. Use a spatula to smooth to edges. Then use a spoon to dollop raspberry purée over cheesecake mixture. Insert a toothpick or small skewer into the purée dollops to create swirls (you may find it helpful to use a spoon to scoop some of the cheesecake mixture up to the surface to help with the swirls).
  • Bake, uncovered, for 35-40 minutes, or until cheesecake center slightly jiggles when you gently shake the pan. Allow to cool on wire rack for 1 hour, then cover with foil and place in the fridge for a minimum of 2 additional hours before slicing and serving.

Notes

You'll know your raspberry lemon cheesecake bars are done baking by gently shaking the pan. If you see a slight jiggle across the top, it's time to remove the pan from the oven. Do not insert any kind of tester into the center. The cheesecake will continue to firm up as it rests in the pan.
Patience is key! Make sure your cheesecake bars have chilled in the fridge and are completely set before you try to cut them. For those bakery-worthy, picture-perfect squares, use a sharp knife warmed under hot water (and wiped dry) between every single slice.
To keep your lemon cream cheese bars tasting fresh and delicious, they must be stored in the refrigerator. Avoid covering the pan with plastic wrap, as it will stick right to the top layer and pull off your gorgeous fruit swirl! Instead, cover your baking pan with aluminum foil or. once set, transfer the cut squares into a spacious airtight container. They will stay perfectly creamy and maintain their bright flavor for 4 to 5 days. Please note: The crust starts to get a little soggy after day 2!
For freezing instructions and more helpful tips, see above post.
 

Nutrition

Serving: 1 squareCalories: 149kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 215mgPotassium: 157mgFiber: 1gSugar: 16gVitamin A: 160IUVitamin C: 6mgCalcium: 125mgIron: 0.5mg
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