Lemon Raspberry Cheesecake bars

Ingredients

• 1.5 cup Walnuts (lightly toasted, finely chopped)
• 3 tablespoon Unsalted Butter (melted)
• 2 tablespoon Granulated Sugar (for crust)
• 16 ounce Cream Cheese (room temperature, softened)
• 0.75 cup Granulated Sugar (for filling)
• 0.5 cup Sour Cream (full‑fat for creaminess)
• 2 large Eggs (room temperature)
• 1 tablespoon Lemon Zest (freshly grated)
• 3 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract (pure)
• 1 cup Fresh Raspberries (plus extra for garnish)
• 2 tablespoon Granulated Sugar (for raspberry puree)
• 1 teaspoon Lemon Juice (for raspberry puree)
• 1 cup Heavy Cream (cold)
• 2 tablespoon Powdered Sugar (for whipped topping)
• 0.5 teaspoon Vanilla Extract (for whipped topping)

Instructions

1. Prepare Walnut Crust

   Pulse the walnuts in a food processor until finely ground. Add melted butter and 2 tbsp sugar, pulse a few more times to combine. Press the mixture evenly into the bottom of a 9x13 inch baking pan lined with parchment paper.

   Time: PT15M

2. Bake Crust

   Place the pan in a pre‑heated oven and bake at 350°F for 10 minutes, or until the crust is lightly golden. Remove and let cool slightly while you prepare the filling.

   Time: PT10M

   Temperature: 350°F

3. Make Lemon Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese until smooth. Add 0.75 cup sugar and beat until light. Mix in sour cream, then add eggs one at a time, beating just until incorporated. Stir in lemon zest, lemon juice, and vanilla extract.

   Time: PT10M

4. Prepare Raspberry Swirl

   Combine 1 cup fresh raspberries, 2 tbsp sugar, and 1 tsp lemon juice in a saucepan. Cook over medium heat, stirring, until the berries break down and the mixture thickens (about 3‑4 minutes). Remove from heat and let cool slightly.

   Time: PT5M

5. Swirl Raspberry Into Filling

   Pour half of the cheesecake batter over the baked crust. Drop spoonfuls of the raspberry puree over the batter, then use a knife or skewer to gently swirl in a marble pattern. Top with the remaining batter and repeat the swirl.

   Time: PT5M

6. Bake Cheesecake

   Reduce oven temperature to 325°F. Bake the cheesecake for 35 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

   Time: PT35M

   Temperature: 325°F

7. Cool and Chill

   After the hour‑in‑the‑oven cooling, remove the cheesecake and let it come to room temperature. Then refrigerate for at least 3 hours, preferably overnight, to set fully.

   Time: PT1H

8. Whipped Cream Topping & Serve

   Whip the cold heavy cream with powdered sugar and 0.5 tsp vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake, garnish with fresh raspberries if desired, and cut into 12 bars.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

28g

Fat

14g

Fiber

1g

Ingredient Substitutions

• Instead of Walnuts: Almonds, Pecans
• Instead of Unsalted Butter: Coconut oil, Margarine
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce amount)
• Instead of Cream Cheese: Neufchatel cheese, Vegan cream cheese
• Instead of Granulated Sugar: Coconut sugar, Maple syrup (reduce)
• Instead of Sour Cream: Greek yogurt, Greek yogurt (plain)
• Instead of Eggs: Egg replacer, Silken tofu (1/4 cup per egg)
• Instead of Lemon Zest: Lemon extract (1/2 tsp)
• Instead of Lemon Juice: Lime juice (different flavor)
• Instead of Vanilla Extract: Almond extract (1/2 tsp)
• Instead of Fresh Raspberries: Frozen raspberries (thawed)
• Instead of Granulated Sugar: Honey (1 tsp)
• Instead of Lemon Juice: Lime juice (1 tsp)
• Instead of Heavy Cream: Whipping cream, Coconut cream (for dairy‑free)
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Vanilla Extract: Almond extract (1/4 tsp)

Equipment Needed

• Food Processor
• Mixing Bowl
• 9x13 Inch Baking Pan
• Parchment Paper
• Rubber Spatula
• Hand Mixer
• Saucepan
• Whisk (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Pressing the walnut crust evenly to avoid cracks.
• Swirling the raspberry puree without over‑mixing.
• Baking at the correct temperature and allowing gradual cooling to prevent surface cracks.

Chef Tips from the Video

• Toast walnuts for deeper flavor before processing.
• Use freshly grated lemon zest for maximum aroma.
• For a smoother raspberry swirl, press the cooked puree through a fine mesh sieve.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw in refrigerator before serving.

Room temperature: Not recommended; cheesecake may spoil.

Make-Ahead Tips

• Bake the crust a day ahead and store it in an airtight container.
• The cheesecake can be assembled and baked up to 24 hours in advance; chill before serving.

Frequently Asked Questions