Lemon Raspberry Cheesecake Bars with Crumble Topping

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp lemon zest
• 2 large eggs
• ½ cup sour cream
• 1 tbsp lemon juice
• ½ cup raspberry jam
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup cold unsalted butter, cubed

Steps

1. 1 Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, ¼ cup sugar, and melted butter for the crust; press into the pan.
3. 3 Beat cream cheese, ½ cup sugar, and lemon zest until smooth; add eggs one at a time, then sour cream and lemon juice.
4. 4 Spread cream cheese mixture over crust, dollop with raspberry jam, and swirl with a knife.
5. 5 Combine flour, brown sugar, and cubed butter for the crumble; sprinkle over the filling.
6. 6 Bake for 45 minutes or until set; cool completely before cutting into bars.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• electric mixer

Variations

• Swap raspberry jam for any berry jam of your choice.
• Add a splash of vanilla extract to the cheesecake filling.

Substitutions

• Use almond flour for a gluten-free crust option.
• Substitute coconut oil for butter in a 1:1 ratio for a dairy-free version.

Pairings

• Serve alongside fresh berries.
• Offer with a scoop of vanilla ice cream for an indulgent treat.

Nutrition

Tips

• For clean slices, chill the bars for at least 2 hours before cutting.
• Use fresh lemon zest for the brightest flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freeze wrapped bars for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of coffee or a hot tea.

FAQ