Raspberry Lemonade Cheesecake Bars
Yield: 16 squares
Prep Time: 15 minutes
Cook: 3 hours 55 minutes
Tessa's Recipe Rundown...
Taste: Like your favorite summer drink turned into cheesecake. Tangy, tart, sweet, and fresh.
Texture: The crust is thick, buttery, and crunchy to perfectly balance the smooth, creamy, and rich cheesecake.
Ease: Easier than a traditional cheesecake. The hardest part is waiting for the bars to chill in the fridge!
Appearance: How pretty are those vibrant raspberry swirls??
Pros: Fun, fresh, and flavorful dessert. I even used low-fat cream cheese to make this recipe a *little* more summer swimsuit friendly.
Cons: None, really. If you aren’t a fan of a little bit of tartness, you may want to add an extra few tablespoons of sugar.
Would I make this again? Sure!
Do you guys ever get caught up in the “panic loop?” Where you know you need to do something like write a report for work, an essay for school, organize your finances, make an uncomfortable phone call, or some other less-than-stellar task.
Where you avoid said task by suddenly and obsessively looking at your Tweets, looking at everyone’s perfect lives on Instagram, reading silly political rants on Facebook, checking your Pinterest follower count, staring at your overflowing email inbox, checking Google Analytics (if you’re a blogger), then you just start all over again. Suddenly 30 minutes, even an hour has passed and you’ve accomplished nothing. It’s the worst!!
The internet is simultaneously such an awesome tool of production AND such a time-waster. How do you stay focused at the computer?
Hopefully this spring/summer we can get away from the computer for a little bit to enjoy the warm weather and summer traditions. These Raspberry Lemonade Cheesecake Bars are the ultimate spring or summer dessert recipe. They’re as bright as they are flavorful with that balance of sweetness and tartness of your favorite summer drink. I think you’ll enjoy this recipe!
Although any cheesecake is an indulgence, this recipe is made a bit lighter by using 1/3-less-fat cream cheese and fresh lemons and raspberries. They’re certainly a crowd pleaser with their beautiful bright raspberry colored swirls!
Raspberry Lemonade Cheesecake Bars
For the crust
- 10 whole graham crackers
- 4 tablespoons (2 ounces) unsalted butter, melted
For the cheesecake
- 2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
- 1/2 cup sugar
- 2 lemons, zested and juiced
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon flour
- 1/8 teaspoon salt
For the raspberry swirl
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
For the crust:
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.
In the work bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
For the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.
For the raspberry swirl:
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.
Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.
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