Description
Indulge in the refreshing delight of Raspberry Lemon Cheesecake Bars, a perfect fusion of creamy cheesecake and tart raspberry-lemon filling atop a buttery shortbread crust. These bars are not only visually stunning with their vibrant pink hue but also tantalizingly delicious, making them an ideal treat for summer gatherings, picnics, or simply as a delightful dessert at home. With each bite, you’ll experience the burst of flavor reminiscent of a chilled glass of pink lemonade on a warm day. Easy to prepare and make ahead, these bars will surely impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1/2 cup unsalted butter
- 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 (8 oz) 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). Grease a 9×9 inch baking pan.
- For the crust, cream together butter and powdered sugar, mix in flour until combined, then press into the pan. Bake for 15 minutes until golden.
- For the cheesecake filling, blend cream cheese, sugar, lemon zest, egg, and vanilla until smooth; pour over the cooled crust.
- Combine raspberries with lemon juice, sugar, and flour; gently fold and spread over the cheesecake layer. Bake for an additional 40-45 minutes until set.
- Cool completely before slicing into squares and dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg