Raspberry Lemon Cheesecake
This quick and easy recipe for Raspberry Lemon Cheesecake Bars is a crowd pleaser! With a total prep time of under 15 minutes, these are not to be missed!
It is no secret on this blog that in my household we are fans of cheesecake. We have been on a cheesecake kick as of late. Recently, I made my Burnt Basque Cheesecake, and fell in love. However, I wanted to make something that would be quick, simple, and look festive for the upcoming holiday season. We are in November, folks, aka, I am in Winter Holiday mode. Michael Bublé has defrosted, and the Christmas music has begun in my household. So, what do you need for this recipe?
What do you need for these raspberry lemon cheesecake bars?
1. 1 cup gluten free graham crackers (or use regular graham crackers for non-gluten free)
2. 2 packages of cream cheese – I used low fat
3. 8 tablespoon (½ cup) unsalted butter – melted
4. ¾ cup white sugar
5. ¼ cup lemon juice (freshly squeezed is best but not necessary)
6. 3 eggs
7. Raspberries! Either 2 smaller containers (one you will make into a puree) the other you will use in your cheesecake. Or, one larger container that you will divide in half.
8. 1 tablespoon vanilla
How do you make them?
As I like my recipes to be, this is another easy one!
- Preheat your oven to 350°F
- Take a small pot and your raspberries (either 1 small container, or half of a larger container) and place them in the pot. You are going to place it on high heat. The goal here is to make it warm enough that your raspberries will pop. You want to create a thick consistency (almost like jam). This should take between 10-20 minutes. Once you have that perfect consistency, take a sieve, and pour the mixture in it. You want to get all of the juice and none of the seeds. This is going to go into your batter and amp up the tartness of the overall dessert. Set aside and allow to cool.
- Take your butter and melt it either in a pot on the stove, and or in the microwave.
- Place your gluten free graham crackers (or regular, this is a 1:1 recipe) in a food processor. As you run the food processor, drizzle in your butter. It will come together and be easier to use.
- Line your 8×8 baking tray with parchment paper.
- Place the graham crackers inside and push down to form a crust.
- Place the crust in the freezer while you work on the filling.
- Take your cream cheese and place in your mixing bowl. Use your paddle attachment.
- Once the cream cheese as been beaten and is fluffy, add your sugar. You will cream these together for about 5 minutes. Scrape down the sides of your bowl to make sure that no cream cheese remains on the side. You want everything to be incorporated.
- Add your eggs one at a time. Make sure that they are mixed in well before added the next one.
- You can now add the lemon juice, and vanilla. Beat for 30 more seconds.
- Pour the batter on top of your crust.
- Take your raspberry jam and place it in dollops on the cheesecake batter. You should swirl it around. You will not see it once it has baked, but, it is going to amplify the raspberry flavor in your bars.
- Cover your cheesecake with as many raspberries as you like.
- Place in the oven and bake for 50 minutes. After 50 minutes, turn your oven off, open the door, and allow the cheesecake to sit in there for 30 more minutes.
- Once it has sat for 30 minutes, place in the fridge (or freezer) for at least 4 hours.
- Serve once they have had time to properly chill!
Why should you make these raspberry lemon cheesecake bars?
While there are a lot of steps listed, it is actually a very simple recipe to make! They are a fun, easy, and delicious dessert. I love the tang of the lemon and the tart of the raspberries, along with the sweetness. It pairs together so nicely and brings you the perfect dessert. Also, how pretty is the pop of red? I mean, come on!
Looking for something similar?
No Bake Heath Bar Cheesecake click here
Lemon Cheesecake Bars click here
Burnt Basque Cheesecake click here
Raspberry Lemon Cheesecake Bars
Ingredients
- 2 package cream cheese
- 8 tablespoon butter melted
- ¾ cup white sugar
- ¼ cup lemon juice
- 3 eggs
- ½ cup raspberries
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F
- Take a small pot and your raspberries (either 1 small container, or half of a larger container) and place them in the pot. You are going to place it on high heat. The goal here is to make it warm enough that your raspberries will pop. You want to create a thick consistency (almost like jam). This should take between 10-20 minutes. Once you have that perfect consistency, take a sieve, and pour the mixture in it. You want to get all of the juice and none of the seeds. This is going to go into your batter and amp up the tartness of the overall dessert. Set aside and allow to cool.
- Take your butter and melt it either in a pot on the stove, and or in the microwave.
- Place your gluten free graham crackers (or regular, this is a 1:1 recipe) in a food processor. As you run the food processor, drizzle in your butter. It will come together and be easier to use.
- Line your 8x8 baking tray with parchment paper.
- Place the graham crackers inside and push down to form a crust.
- Place the crust in the freezer while you work on the filling.
- Take your cream cheese and place in your mixing bowl. Use your paddle attachment.
- Once the cream cheese as been beaten and is fluffy, add your sugar. You will cream these together for about 5 minutes. Scrape down the sides of your bowl to make sure that no cream cheese remains on the side. You want everything to be incorporated.
- Add your eggs one at a time. Make sure that they are mixed in well before added the next one.
- You can now add the lemon juice, and vanilla. Beat for 30 more seconds.
- Pour the batter on top of your crust.
- Take your raspberry jam and place it in dollops on the cheesecake batter. You should swirl it around. You will not see it once it has baked, but, it is going to amplify the raspberry flavor in your bars.
- Cover your cheesecake with as many raspberries as you like.
- Place in the oven and bake for 50 minutes. After 50 minutes, turn your oven off, open the door, and allow the cheesecake to sit in there for 30 more minutes.
- Once it has sat for 30 minutes, place in the fridge (or freezer) for at least 4 hours.
- Serve once they have had time to properly chill!
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