How to make lemon raspberry cheesecake bars.

Ingredients

• 18 pieces Graham Crackers (roughly 2 cups crushed)
• 1 cup Unsalted Butter (melted, then cooled to room temperature)
• 1 tablespoon Lemon Zest (freshly grated from about 1 lemon)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 1 tablespoon Granulated Sugar (for the crust)
• 1 pinch Salt (optional, only if using salted butter)
• 0.5 teaspoon Lemon Extract (optional, adds extra lemon flavor to crust)
• 32 oz Cream Cheese (full‑fat, softened to room temperature)
• 1.25 cups Granulated Sugar (for the cheesecake filling)
• 0.25 teaspoon Salt (for the filling)
• 1 tablespoon Lemon Zest (fresh, from additional lemon)
• 0.5 cup Lemon Juice (freshly squeezed)
• 4 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (for the filling)
• 0.5 teaspoon Lemon Extract (for the filling)
• 1.5 cups Frozen Raspberries (thawed before blending)
• 1 tablespoon Granulated Sugar (for the raspberry swirl)
• 0.25 teaspoon Salt (for the raspberry swirl)

Instructions

1. Make the graham‑cracker crust

   Pulse the 18 graham crackers in a food processor until fine crumbs (about 2 cups). Transfer to a large bowl, add the melted butter, 1 Tbsp lemon zest, 1 Tbsp vanilla extract, 1 Tbsp sugar, a pinch of salt and ½ tsp lemon extract. Stir until the mixture is evenly moist.

   Time: PT10M

2. Press and bake the crust

   Line the 9×13‑inch pan with parchment paper. Evenly press the crust mixture into the pan, about ¼‑inch thick. Bake in a pre‑heated 325°F oven for 8‑10 minutes, until lightly golden.

   Time: PT10M

   Temperature: 325°F

3. Cool the crust

   Remove the pan from the oven and let the crust cool on a wire rack for about 30 minutes before adding the filling.

   Time: PT30M

4. Prepare the cheesecake filling

   In a large bowl, beat 32 oz softened cream cheese on medium speed until smooth. Add 1 ¼ cups sugar, ¼ tsp salt, 1 Tbsp lemon zest, ½ cup lemon juice, 1 tsp vanilla extract and ½ tsp lemon extract; mix until light and fluffy. Add the 4 eggs one at a time, beating briefly after each addition until just combined.

   Time: PT10M

5. Make the raspberry swirl

   Blend 1½ cups thawed raspberries in the food processor until smooth. Press the puree through a fine‑mesh strainer to remove seeds. Stir in 1 Tbsp sugar and ¼ tsp salt until dissolved.

   Time: PT5M

6. Assemble and swirl

   Pour the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of the raspberry puree over the top and use a thin knife or skewer to swirl the raspberry through the filling for a marbled effect.

   Time: PT5M

7. Bake the cheesecake

   Place the pan back in the 325°F oven and bake for 36‑40 minutes, until the edges are set and the center is just slightly wobbling when the pan is gently shaken.

   Time: PT38M

   Temperature: 325°F

8. Cool and chill

   Remove the cheesecake from the oven and let it cool at room temperature for about 2 hours, then refrigerate for at least another 2 hours before cutting into bars.

   Time: PT2H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g