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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 2 tablespoons all-purpose flour - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh raspberries (plus extra for garnish) - 1 teaspoon vanilla extract - 8x8 inch baking dish - Mixing bowls - Electric mixer or whisk - Parchment paper To make these delightful raspberry lemon cheesecake bars, you start with the crust. Combine graham cracker crumbs, melted butter, and sugar in a bowl. This mix should feel like wet sand. Press it firmly into an 8x8 inch baking dish. Bake it for about 10 minutes to set the base. Next, for the cheesecake filling, you need softened cream cheese. This makes mixing easier. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add two large eggs, one at a time, mixing well each time. Now, add flour, lemon zest, fresh lemon juice, and vanilla extract. These flavors brighten the filling. Finally, fold in fresh raspberries gently to keep them whole. For equipment, you'll need a few basics. An 8x8 inch baking dish is key for the perfect size. Mixing bowls help keep your space tidy. An electric mixer or a whisk speeds up mixing. Parchment paper helps with easy removal later. For the full recipe, check above. Enjoy making this treat! - Preheat your oven to 350°F (175°C). - Combine graham cracker crumbs, melted butter, and sugar. - Press into the baking dish and bake for 10 minutes. - Beat cream cheese and sugar until smooth. - Add eggs, flour, lemon zest, lemon juice, and vanilla extract. - Fold in raspberries gently. - Pour over the pre-baked crust and bake for 25-30 minutes. - Allow to cool in the oven. - Refrigerate for at least 4 hours. - Lift out using parchment paper and slice into squares. For the full recipe, you can check the detailed instructions above. Enjoy your sweet creation! - Be sure cream cheese is softened for easier mixing. Cold cream cheese is hard to blend. It can leave lumps in your batter. - Avoid overmixing after adding eggs. This keeps your cheesecake light and fluffy. Overmixing can make it dense and heavy. - Garnish with fresh raspberries and mint leaves. This makes your bars look bright and fresh. - Dust with powdered sugar for a finishing touch. It adds a sweet look that catches the eye. - Pair with whipped cream or ice cream. The creamy textures complement the tangy cheesecake. - Serve with a light fruit sauce or compote. It adds extra flavor and makes each bite special. For the full recipe, check out my detailed instructions above. Enjoy these delightful treats! {{image_2}} You can change the flavors of these bars easily. For a twist, use different berries. Blueberries or strawberries work great. You might also try adding white chocolate. Mint can add a fresh taste too. These options let you make it your own. If you need a gluten-free treat, no worries! Just swap in gluten-free graham cracker crumbs. This small change keeps the crust tasty and safe for everyone. You won’t lose flavor or texture with this switch. Want a vegan version? Use silken tofu or a vegan cream cheese alternative. This still gives you that creamy texture. Follow the same steps in the Full Recipe to create your bars. You’ll enjoy the same delicious flavors without the dairy. To keep your raspberry lemon cheesecake bars fresh, store them in an airtight container. They will stay good in the fridge for up to 5 days. This way, you can enjoy a sweet treat anytime you crave it. If you want to save some for later, freeze the uncut bars. They can last for up to 2 months in the freezer. When you're ready to serve, simply thaw them in the fridge overnight. This keeps the texture just right for a delicious bite. Before serving your cheesecake bars after storage, make sure they are properly chilled. Chilling helps bring out the flavors and makes each bite feel refreshing and delightful. The edges will be set while the center will still have a slight jiggle. This means the cheesecake will be creamy and not overbaked. If you see the edges firming up but the middle looks soft, that’s perfect! Let them cool in the oven, and it will finish setting up. Yes, they can be made a day in advance and chilled. This allows the flavors to blend nicely. Just store them in the fridge covered. They taste even better the next day! Frozen raspberries or other berries can be used as alternatives. Blueberries, strawberries, or blackberries work well too. Just remember that frozen berries might release more juice, so adjust the baking time if needed. You now have a simple way to create delicious raspberry cheesecake bars. We covered all the key ingredients, equipment, and steps needed to make this treat. Remember to keep the cream cheese soft for the best mix and don’t overmix after adding the eggs. Feel free to customize flavors or adapt to gluten-free and vegan diets. Follow these tips, and your bars will impress everyone. Enjoy your delicious creation!

- Raspberry Lemon Cheesecake Bars

Satisfy your sweet tooth with these irresistible Raspberry Lemon Cheesecake Bars! This easy recipe features a creamy cheesecake filling loaded with fresh raspberries and zesty lemon, all atop a crunchy graham cracker crust. Perfect for any gathering or cozy night in, these delightful treats will impress your guests. Click through to discover the full recipe and create a dessert that will have everyone coming back for more! Enjoy every bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

2 tablespoons all-purpose flour

Zest of 1 lemon

¼ cup fresh lemon juice

1 cup fresh raspberries (plus extra for garnish)

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving overhang for easy removal later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the flour, lemon zest, lemon juice, and vanilla extract until fully incorporated.

          Fold in Raspberries: Gently fold in the fresh raspberries into the cheesecake batter, being careful not to break them up too much.

            Combine and Bake: Pour the cheesecake filling over the pre-baked crust, spreading it evenly. Bake in the oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

              Cool and Chill: Once baked, turn off the oven and leave the bars inside for an additional 10 minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.

                Slice and Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into squares and garnish with extra fresh raspberries and a dusting of powdered sugar if desired.

                  Prep Time: 15 mins | Total Time: 4 hrs 45 mins | Servings: 9

                    - Presentation Tips: Serve the cheesecake bars on a beautiful dessert platter, and garnish with sprigs of mint and additional raspberries for a pop of color.