Print

Raspberry Lemon Cheesecake Bars

Raspberry Lemon Cheesecake Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a dessert that beautifully balances sweetness and tanginess, these Raspberry Lemon Cheesecake Bars are your answer! With a buttery shortbread crust, rich lemon cheesecake filling, and a vibrant raspberry layer, each bite evokes the essence of summer. Perfect for any occasion—whether it’s a family gathering or a cozy night in—these bars are sure to impress. Easy to prepare and even easier to enjoy, they are a delightful treat everyone will adore. Plus, they can be made ahead of time, giving you more moments to savor with loved ones.

Ingredients

Scale
  • 1/2 cup (112g) unsalted butter
  • 1/2 cup (50g) powdered sugar
  • 1 cup (132g) all-purpose flour
  • 2 tbsp cornstarch
  • Pinch of kosher salt
  • 1/2 cup (108g) granulated sugar
  • Zest of 1 lemon
  • 1 8 oz block full fat cream cheese
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 pint fresh raspberries (or 2 cups frozen thawed)
  • Juice of 2 lemons
  • 3 large eggs
  • 1 cup (210g) granulated sugar + 1 tsp (for the raspberries)
  • 3 tbsp all-purpose flour
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, cream together unsalted butter and powdered sugar until fluffy. Mix in flour, cornstarch, and salt until combined. Press into the bottom of a baking dish.
  2. Bake crust for 15 minutes until lightly golden.
  3. In another bowl, beat granulated sugar, lemon zest, cream cheese, egg, and vanilla until smooth. Pour over the baked crust and top with raspberries.
  4. Bake for an additional 25-30 minutes until set but slightly jiggly in the center.
  5. Cool completely at room temperature before refrigerating for at least 2 hours. Dust with powdered sugar before serving.

Nutrition

Find it online: https://www.sweetfamilytable.com/raspberry-lemon-cheesecake-bars/