These Raspberry Lemonade Cheesecake Bars are the perfect blend of tart and sweet, making them an irresistible treat for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a vibrant raspberry swirl, they are sure to be a hit!
Tips for Success
Be sure to let the cream cheese come to room temperature for a smooth filling. And don’t rush the chilling process; it’s crucial for the best texture!
Why You’ll Love These Bars
Each bite is a delightful balance of flavors that will leave you craving more. Trust me, you’ll love it!
Ingredients
- For the crust:
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- For the raspberry swirl:
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- For the cheesecake:
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Instructions
- Make the crust:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
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Step 2- Prepare the crust: In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
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Step 3- Combine and bake crust: Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
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Step 4- Adjust oven temperature: Reduce oven temperature to 325°F.
- Make the raspberry puree:
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Step 5- Puree raspberries: In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.
- Make the cheesecake:
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Step 6- Beat cream cheese: In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed.
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Step 7- Mix other ingredients: On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
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Step 8- Spread the mixture: Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
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Step 9- Add raspberry puree: Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
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Step 10- Bake: Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
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Step 11- Chill: Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
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Step 12- Serve: Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.
Nutrition
- Calories: 250, Fat: 15g, Carbs: 28g, Protein: 4g
Cooking techniques
Use a food processor for the crust and raspberry puree for a smooth texture. Baking at the correct temperature is crucial for achieving the perfect cheesecake consistency.
Variations or substitutions
You can substitute the raspberries with strawberries or blueberries for a different flavor. For a gluten-free version, use gluten-free graham crackers.
Storage tips
Store any leftovers in the refrigerator, covered tightly with foil or plastic wrap, for up to 2 days.
Notes
Feel free to adjust the sweetness by adding more or less sugar to the raspberry puree.
