Raspberry Lemonade Cheesecake Bars
Indulge in the perfect blend of tangy lemon and sweet raspberries with our Raspberry Lemonade Cheesecake Bars. These delightful treats feature a buttery crust, a creamy cheesecake filling, and a vibrant raspberry swirl that will transport your taste buds to a summery paradise. Prepare to experience a refreshing burst of flavours and a creamy, indulgent texture in every bite.
Ingredients:
For the crust:
- 1 and ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Optional garnish:
- Fresh raspberries
- Lemon slices
- Powdered sugar
Instructions:
- Preheat your oven to 325°F (165°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of the prepared baking pan, using the back of a spoon or your fingers to create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice for the raspberry swirl. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let it cool for a few minutes.
- Using a spoon, drop dollops of the raspberry mixture onto the cheesecake filling. Swirl the raspberry mixture gently with a knife or a toothpick to create a marbled effect.
- Place the baking pan in the oven and bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Remove from the oven and let the cheesecake bars cool in the pan for 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, or overnight, to allow the bars to set completely.
- Once chilled, remove the cheesecake bars from the pan using the parchment paper overhang. Cut into squares or bars of desired size.
- For an optional garnish, top each bar with fresh raspberries, lemon slices, and a dusting of powdered sugar.
Nutritional Information (per serving): Please note that the following nutritional values are approximate and may vary depending on specific ingredients used and portion sizes.
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Vitamins and Minerals:
- Vitamin A: 15% of the Daily Value (DV)
- Vitamin C: 8% DV
- Calcium: 6% DV
- Iron: 4% DV
Prepare to be enchanted by the refreshing flavours of our Raspberry Lemonade Cheesecake Bars. With a buttery crust, creamy cheesecake filling, and a tangy raspberry swirl, these bars offer a burst of fruity delight in every bite. Whether you’re enjoying them on a warm summer day or as a sweet treat for any occasion, these bars are sure to impress. Share them with family and friends or savour them all to yourself—you won’t be able to resist their creamy, tangy charm.
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