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For the crust, you need: - 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted The graham cracker crumbs give a nice crunch. The sugar adds sweetness. Butter helps hold it all together. Mix these three until it looks like wet sand. For the cheesecake filling, gather: - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1/4 cup sour cream - Zest and juice of 1 large lemon - 2 large eggs - 1 cup fresh raspberries Cream cheese is the star here. It makes the filling creamy. Sugar sweetens it up. Sour cream adds a bit of tang. Lemon zest and juice bring bright flavors. Eggs help set the filling. Raspberries add a lovely burst of fruit. You can add fun toppings if you want: - Whipped cream - Extra raspberries - Lemon zest Whipped cream makes it extra rich. Fresh raspberries on top look pretty. More lemon zest enhances the lemony flavor. Feel free to be creative! To start, I preheat the oven to 350°F (175°C). I line an 8x8 inch baking dish with parchment paper. I leave some paper hanging over the edges. This helps with easy removal later. Next, I grab a medium bowl. I mix 1 cup of graham cracker crumbs with 1/4 cup of sugar. Then, I pour in 1/2 cup of melted unsalted butter. I mix these ingredients until they look like damp sand. Now, I press the mixture evenly into the bottom of the dish. I make sure it covers the whole area. Once that’s done, I bake it for 8 minutes. After baking, I take it out and let it cool a bit. In a large bowl, I add 1 (8 oz) package of softened cream cheese. I also add 1/2 cup of sugar. I beat these together until they are creamy and smooth. Then, I mix in 1/4 cup of sour cream. I also add the zest and juice of 1 large lemon. I stir until it is fully combined. Next, I add the eggs, one at a time. I mix gently after each egg until they are just combined. I must be careful not to overmix. Finally, I fold in 1 cup of fresh raspberries. I do this gently so they stay whole. Now, I pour the cheesecake batter over the cooled crust. I use a spatula to spread it evenly. Then, I place it in the oven. I bake it for 25 to 30 minutes. I look for the center to be set but still a little jiggly. The edges should be lightly golden. Once it’s done, I take it out and let it cool to room temperature. After that, I refrigerate it for at least 4 hours. This helps the bars set fully. When ready, I lift the cheesecake out of the pan using the parchment paper. I cut it into bars, and now they are ready to enjoy! When making lemon raspberry cheesecake bars, avoid overmixing the batter. Overmixing can cause air bubbles and a cracked top. Also, do not skip cooling the crust first. A hot crust can make the filling melt and runny. Lastly, be gentle when folding in the raspberries. If you break them too much, they can turn the batter pink. To get a smooth texture, make sure the cream cheese is softened. Cold cream cheese can lead to lumps. Mix the cheesecake batter until smooth, but stop once you add the eggs. Too much mixing after adding eggs can make the bars dense. Bake until the edges are golden and the center is slightly jiggly. This means it’s creamy and not overcooked. Serve these bars chilled for the best taste. You can cut them into small squares for easy serving. For a creative touch, add fresh raspberries on top. A sprinkle of lemon zest also brightens the look. Consider pairing these bars with a dollop of whipped cream or a scoop of vanilla ice cream. They make a great treat for gatherings, picnics, or any sweet craving! {{image_2}} You can mix flavors in many fun ways! Try lime with blueberries for a twist. You can also use orange zest with strawberries. Each combo brings a new taste. The tartness of lemon pairs well with sweet berries. This balance makes every bite exciting. Feel free to experiment and find what you love! Want to make this dessert gluten-free? Use gluten-free graham crackers for the crust. For a dairy-free version, swap cream cheese with a nut-based cream. Coconut cream also works well for a rich taste. Adjusting the recipe for dietary needs is simple. You can still enjoy the same great flavors without dairy or gluten. Swapping ingredients can change the whole dish. If you prefer a thicker crust, add more graham cracker crumbs. For a creamier filling, add extra sour cream. You can also add a splash of vanilla extract for extra flavor. Each change can bring a new delight, so be bold and try new things! To keep your lemon raspberry cheesecake bars fresh, store them in the fridge. Use an airtight container for best results. Make sure the bars are fully cooled before you store them. They will last in the fridge for up to one week. If you plan to keep them longer, freezing is a great option. Freezing cheesecake bars is easy. First, cut the bars into squares. Place them on a baking sheet in a single layer. Freeze them for about one hour until firm. Once firm, wrap each bar in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. When you are ready to enjoy them, thaw them in the fridge overnight. If you like your cheesecake bars warm, you can gently heat them. Preheat your oven to 250°F (120°C). Place the bars on a baking sheet and cover with foil. Heat for about 10 to 15 minutes. This will warm them without cooking them further. Enjoy them warm or cold, whichever you prefer! You can use mascarpone cheese or ricotta cheese. Both will give a creamy feel. If you need a dairy-free option, try cashew cream. Blend soaked cashews until smooth for a great texture. This will change the flavor, but it will still taste good. Yes, you can use frozen raspberries. Just thaw them first and drain any extra water. This helps keep your cheesecake bars from being too wet. Be gentle when mixing them in. You want to keep some whole pieces for texture. Cheesecake bars last about 4 to 5 days in the fridge. Make sure to cover them tightly. This helps keep them fresh and prevents them from drying out. If you want to enjoy them later, consider freezing them. You learned about making cheesecake bars, from crust to toppings. We covered key ingredients, step-by-step instructions, and tips to avoid mistakes. You can try different flavors and even go gluten-free or dairy-free. Remember to store your bars properly for best freshness. Cheesecake bars are versatile, and you can make them your own. Enjoy experimenting and sharing your tasty treats!

Lemon Raspberry Cheesecake Bars

Indulge in the perfect treat with these Zesty Lemon Raspberry Cheesecake Bars! With a buttery graham cracker crust, creamy cheesecake filling, and bursting with fresh raspberries, these bars are a delightful combination of tart and sweet. Perfect for any occasion, they’re easy to make and sure to impress. Click through to discover the full recipe and take your dessert game to the next level! Enjoy a slice of sunshine today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

Zest and juice of 1 large lemon

2 large eggs

1 cup fresh raspberries

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well-coated and resemble damp sand.

      Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then remove from the oven and let cool slightly.

        In a large bowl, beat the softened cream cheese and 1/2 cup sugar until creamy and smooth.

          Add in the sour cream, lemon zest, and lemon juice. Mix until fully combined.

            Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix.

              Gently fold in the raspberries, being careful not to break them up too much.

                Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.

                  Bake for 25-30 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.

                    Once done, remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and set.

                      Once set, lift the cheesecake out of the pan using the parchment paper and cut into bars.

                        Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 16 bars