Lemon Raspberry Cheesecake Bars

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sour cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup raspberry preserves

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the prepared pan.
3. 3 In a large bowl, beat cream cheese until smooth. Add sour cream, ½ cup sugar, and vanilla; mix well.
4. 4 Add eggs one at a time, beating after each addition. Stir in lemon juice and zest.
5. 5 Spread the cream cheese mixture over the crust. Spoon raspberry preserves over the top in dollops.
6. 6 Bake for 40 minutes or until set. Cool completely before refrigerating for at least 4 hours.
7. 7 Lift the bars out using the parchment paper edges and cut into squares.

Nutrition

Tips

• For a gluten-free option, use gluten-free graham cracker crumbs.
• Ensure the cream cheese is at room temperature for a smooth mixture.
• Letting the bars chill overnight will enhance the flavors and texture.

Storage

Store covered in the refrigerator for up to 5 days. Let bars come to room temperature before serving for the best texture.

Serving Suggestions

• Serve with a dollop of whipped cream or a sprinkle of fresh raspberries.
• Pair with a cup of coffee or a glass of sparkling water for a refreshing treat.

FAQ