Raspberry Lemonade Cheesecake Bars

Yields 16 squares
Prep Time 15 minutes Cook Time 3 hours 55 minutes Total Time 4 hrs 10 mins


    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


    1. 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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