Raspberry Lemon Cheesecake Bars

These Raspberry Lemon Cheesecake Bars are a delightful fusion of tangy lemon and sweet raspberries, set in a creamy cheesecake base on a buttery crust. Perfectly portioned for two, these bars provide a refreshing dessert experience that’s both indulgent and light.

Raspberry Lemon Cheesecake Bars
45 minutes
Difficulty: Medium
American
320 kcal

Ingredients

  • Graham cracker crumbs - 60 grams
  • Unsalted butter - 30 grams, melted
  • Granulated sugar - 30 grams
  • Cream cheese - 120 grams, softened
  • Sour cream - 60 grams
  • Egg - 1 large
  • Lemon juice - 15 ml
  • Lemon zest - 1 teaspoon
  • Vanilla extract - 1/2 teaspoon
  • Raspberry puree - 60 grams (fresh or frozen raspberries blended)
  • Powdered sugar - for dusting (optional)

Steps

  1. Preheat the oven to 180°C (350°F) and line a small baking dish (approximately 8x8 inches) with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press this mixture firmly into the bottom of the prepared baking dish to form the crust.
  3. In another bowl, beat the softened cream cheese until smooth. Add the sour cream, egg, lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and creamy.
  4. Pour the cheesecake mixture over the crust and spread it evenly using a spatula.
  5. Drop spoonfuls of the raspberry puree over the cheesecake layer and use a toothpick or knife to swirl it into the mixture gently.
  6. Bake in the preheated oven for 25-30 minutes or until the edges are set and the center has a slight jiggle.
  7. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
  8. Once set, lift the cheesecake bars out of the dish using the parchment paper, cut into squares, and dust with powdered sugar before serving.

Nutrition

  • Calories: 320
  • Protein: 5 g
  • Carbs: 36 g
  • Fiber: 1 g
  • Sugar: 12 g
  • Sodium: 250 mg
  • Cholesterol: 80 mg
  • Total Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Water: 0.1 L

Health Benefits

  • Raspberries are high in antioxidants, which help combat oxidative stress.
  • Lemons are a great source of vitamin C, supporting the immune system.

Tags

AmericanVegetarianDessert