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June 2019 Baking Challenge

June
This month’s challenge recipe is for Raspberry Lemonade Cheesecake Bars! All of the details and rules are below.
THE BASICS

Raspberry Lemonade Cheesecake Bars

TWO PRIZES

$75 Amazon.com gift card
$75 Amazon.com gift card

How It Works

Follow these steps to participate in the challenge:

To Participate:

Make a batch of Raspberry Lemonade Cheesecake Bars.

How and Where to Share:

Take a photo of your bars and share before June 30th 11:59pm MST. CLICK HERE TO SUBMIT YOUR PHOTO. You can share photos from Facebook, Instagram, Twitter, or upload them directly from your computer, phone, or tablet but they must be submitted here to be included. There’s also a BONUS entry: leave a star recipe review + comment on the recipe post.

How to Win:

Every person who submits a photo following those directions will be entered into a random giveaway to win one of two $75 Amazon.com gift cards.

the details…

Your photos may be put on display to share with my entire audience – that’s hundreds of thousands of people! Winner will be notified and must reply with Amazon account email address. If there’s no response within 2 business days a new winner will be chosen. This prize is available to anyone in the world who can shop with Amazon. I will buy your gift card from your country’s Amazon website in the market value equivalent to U.S. dollars. Official Terms & Conditions are in the entry submission widget just below.

Submit Your Entry

Past Challenge Winners

April 2019
Kathryn S.
April 2019
Jennifer P.
April 2019
Michaela R.
Learn how to bake perfect cheesecake!
About the Recipe

Raspberry Lemonade Cheesecake Bars

 

Tip One: Be sure to use high quality cream cheese that’s COMPLETELY softened to room temperature. You can use 1/3-less fat cream cheese here if you prefer.

Tip Two: The recipe calls for a graham cracker crumb crust, but you can also use vanilla wafers or digestive biscuits. You’ll need about 1 cup of crumbs.

Tip Three: To make a beautiful raspberry swirl, place teaspoon sized dollops of the raspberry puree over the cheesecake batter. Use a butter knife or skewer and swirl, but not too much. You want there to be a distinction between the cream cheesecake and reddish pink raspberry. I find a toothpick is a little too small for this.

GET THE RECIPE

My Favorite Tools for this Challenge

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Convenient...and Socially Sweet!

The Handle the Heat community is filled with enthusiastic home bakers just like you! In my humble opinion, people who like to bake are the BEST kind of people. Creative, thoughtful, and extra sweet. Every month hundreds of people in the HTH community join in our monthly baking challenges… hopefully you will too!

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About Tessa

I’m so happy you’re here!

My name is Tessa and I’m the creator of Handle the Heat. I’m also a professionally trained chef and cookbook author who’s obsessed with all things sweet, carb-y, and homemade. You can learn more about me here.

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