Lemon Raspberry Cheesecake Squares

These Lemon Raspberry Cheesecake Squares feature a creamy lemon cheesecake filling with a lemon raspberry topped on a homemade graham cracker crust. Everyone in my family loved this version and I’m sure you’ll love it too. These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for any time with good coffee or tea. You can easily swap out the raspberries for another berry like strawberries, blackberries, or blueberries. Good luck and enjoy 😉

When it comes to making a good cheesecake, always make sure your ingredients are at room temperature. 

Ingredients:

• 2 cups graham cracker crumbs or shortbread cookies or wafers 
• 1 cup + 2 Tbsp sugar
• 6 tbsp unsalted butter, melted 
• 2  1/2 cups fresh raspberries washed
• 2 Tsp freshly squeezed lemon juice
• 2 Tsp lemon zest
• 4 eggs
• 4 pkg (8 oz. each) cream cheese, softened
• salt to taste
• 1 Tsp vanilla extract

Direction:

1. Preheat oven to 325°F. Line a 13*9-inch square baking dish with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Set aside.
2. Place the graham crackers in a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add in the melted butter, sugar, and sprinkle with salt and stir well until well combined. Scoop the mixture into the prepared pan and firmly press it down into one even layer.
3. Bake at 325°F for 10 – 12  minutes. Remove from the oven and set aside to cool. Keep oven temperature at 325°F.

To make the cheesecake filling:

1.  In a cup reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
2. Using a stand mixer with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add the sugar, vanilla, lemon juice, and lemon zest, salt and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in one egg at a time on low speed until just combined. Gently stir in remaining raspberries pour over crust.
3. Pour the cheesecake filling on top of the graham cracker crust.
4.  In the center of your oven rack bake for about 40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. 
5. Allow to cool completely, then refrigerate for at least 3 hours or overnight.
6. Cut into squares and enjoy 😉

Since the bars need to cool completely and chill for a few hours, this is a wonderful recipe to make ahead of time.  I prefer to make these the night before, refrigerate them overnight, and dessert is ready to go the next day!