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Lemon Raspberry Cheesecake Bars
Lemon Raspberry Cheesecake Bars
- Recipe Submitted by maryjosh on 06/12/2017
Ingredients List
- 2 cups graham crackers, finely crushed
- 1 cup + 2 tablespoons sugar, divided
- 6 tablespoons unsalted butter, melted
- 3 cups raspberries, divided (1/2 cup; 2 1/2 cups)
- 1 tablespoon lemon zest, divided (1 teaspoon; the rest)
- 1 tablespoon lemon juice
- 4 (8 oz.) packages cream cheese, softened
- 4 eggs
Directions
Preheat oven to 325°F and line a 9x13 inch pan with aluminum foil or parchment paper.
Combine graham cracker crumbs with butter and 2 tablespoons of sugar. Pour into baking dish, spread and press evenly to edges. Bake for 10 minutes then remove from oven to cool slightly.
Reserve ½ cup raspberries and 1 teaspoon of lemon zest.
In a large bowl, beat cream cheese, lemon juice, lemon zest, and sugar until well blended. Add eggs, one at a time, and mix until well blended.
Gently fold in raspberries. Pour batter over graham cracker crust and spread evenly to edges.
Bake for 35-40 minutes or until center is almost set. Cool completely then refrigerate for 4 hours.
To serve, remove from pan and top with reserved raspberries and lemon zest. Cut into bars and enjoy!
Combine graham cracker crumbs with butter and 2 tablespoons of sugar. Pour into baking dish, spread and press evenly to edges. Bake for 10 minutes then remove from oven to cool slightly.
Reserve ½ cup raspberries and 1 teaspoon of lemon zest.
In a large bowl, beat cream cheese, lemon juice, lemon zest, and sugar until well blended. Add eggs, one at a time, and mix until well blended.
Gently fold in raspberries. Pour batter over graham cracker crust and spread evenly to edges.
Bake for 35-40 minutes or until center is almost set. Cool completely then refrigerate for 4 hours.
To serve, remove from pan and top with reserved raspberries and lemon zest. Cut into bars and enjoy!
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