Description
Indulge in the refreshing delight of Raspberry Lemon Cheesecake Bars, a perfect treat for summer gatherings or cozy nights at home. These bars marry the tartness of ripe raspberries with the zesty brightness of lemon, all enveloped in a rich cheesecake layer. The buttery shortbread crust adds a satisfying crunch, making these bars an irresistible dessert that will impress family and friends alike. Easy to prepare, they offer a nostalgic taste of sunny days and are visually stunning, ensuring they’ll be the star of your dessert table.
Ingredients
Scale
- 1/2 cup unsalted butter, room temp
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- Pinch of kosher salt
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1 block full fat cream cheese, room temp
- 1 large egg
- 1/2 tsp vanilla extract
- 1 pint fresh raspberries (or 2 cups frozen thawed)
- Juice of 2 lemons
- 3 large eggs
- 1 cup granulated sugar + 1 tsp for the raspberries
- 3 tbsp all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). In a bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in flour, cornstarch, and salt until combined. Press into a greased baking dish.
- Bake crust for 15 minutes until golden.
- In another bowl, beat granulated sugar, lemon zest, cream cheese, egg, and vanilla until smooth. Pour over baked crust.
- Mash raspberries with lemon juice and sugar; mix in eggs and flour. Pour over cheesecake layer.
- Bake for 40-45 minutes until set but slightly jiggly in the center.
- Cool completely before cutting into squares; dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg