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Raspberry Lemon Cheesecake Bars Recipe

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★★★★★

4.5 from 119 reviews

Raspberry Lemon Cheesecake Bars are a delightful layered dessert featuring a buttery shortbread crust, smooth lemon-infused cheesecake, and a bright raspberry lemon topping. This recipe combines fresh raspberries with tangy lemon juice and creamy cheesecake for a refreshing yet indulgent treat perfect for any occasion.

Ingredients

Scale

Shortbread Crust

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (50g) powdered sugar
  • 1 cup (132g) all-purpose flour
  • 2 tbsp cornstarch
  • Pinch of kosher salt

Lemon Cheesecake Layer

  • 1/2 cup (108g) granulated sugar
  • Zest of 1 lemon
  • 1 8 oz block full fat Philadelphia cream cheese, room temperature
  • 1 large egg
  • 1/2 tsp vanilla extract

Raspberry Lemon Filling

  • 1 pint fresh raspberries (or 2 cups frozen, thawed)
  • 1 tsp granulated sugar (for raspberries)
  • Juice of 2 lemons
  • 3 large eggs
  • 1 cup (210g) granulated sugar
  • 3 tbsp all-purpose flour

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with two sheets of parchment paper ensuring the entire inside is covered for easy removal.
  2. Make the Shortbread Crust: Using a hand or stand mixer fitted with a paddle attachment, beat together the room temperature butter and powdered sugar until smooth and creamy. Add the all-purpose flour, cornstarch, and a pinch of kosher salt, mixing until crumbly but fully combined. Press this dough evenly into the bottom of the prepared pan. Bake for 12 minutes to set the crust.
  3. Prepare the Lemon Cheesecake Layer: While the crust bakes, in a clean bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils and flavor. Add the softened cream cheese and beat until smooth. Scrape down the bowl, then mix in the egg and vanilla extract until fully incorporated. Pour the cheesecake filling over the baked crust, spreading evenly, and bake for 20 minutes until just set.
  4. Make the Raspberry Lemon Filling: Once the cheesecake layer is out of the oven, allow it to cool for about 10 minutes. Meanwhile, place the raspberries and 1 teaspoon sugar in a small saucepan over medium heat. Mash and stir continuously until the raspberries break down and the mixture starts bubbling. Continue cooking for 5 minutes until slightly thickened. Strain the mixture through a fine mesh sieve to remove all seeds, reserving a little over 1/4 cup of raspberry reduction. Stir in the lemon juice.
  5. Combine and Pour Raspberry Mixture: In a large bowl, whisk together the 3 eggs, 1 cup granulated sugar, and 3 tablespoons flour until smooth. Add the raspberry lemon reduction and whisk to combine. The mixture will be thin and liquid.
  6. Assemble and Bake Final Layer: Gently pour the raspberry mixture over the cooled cheesecake layer, focusing around the edges where the cheesecake is most firm to prevent sinking. Keep moving the bowl while pouring to distribute evenly. Return the pan to the oven and bake for 25-30 minutes until the center jiggles slightly but is set.
  7. Cool and Chill: Allow the bars to cool at room temperature for about 30 minutes. Then transfer them uncovered to the refrigerator and chill for several hours or overnight to fully set and enhance flavors.
  8. Serve: Remove the bars from the pan using the parchment lifts. Dust the top with powdered sugar before slicing into squares and serving. Enjoy these vibrant, creamy raspberry lemon cheesecake bars!

Notes

  • Use room temperature butter and cream cheese for easier mixing and smoother batter.
  • If using frozen raspberries, thaw them completely before starting the raspberry filling step.
  • The parchment paper lining ensures easy removal of the bars and tidy edges.
  • Cooling the cheesecake layer before pouring on the raspberry filling helps prevent the layers from mixing.
  • The raspberry lemon mixture is quite liquid but will set nicely after baking and chilling.
  • These bars keep well refrigerated for up to 4 days.
  • For an extra touch, garnish with fresh raspberries or lemon zest before serving.

Keywords: raspberry lemon cheesecake bars, cheesecake bars, lemon cheesecake, raspberry dessert, layered cheesecake, easy cheesecake recipe

Find it online: https://dailysimplerecipe.com/raspberry-lemon-cheesecake-bars-recipe/