There’s something magical about the combination of lemon, raspberry, and the creamy richness of cheesecake.
These Lemon Raspberry Crunch Cheesecake Bars balance tartness, sweetness, and creaminess, layered with a buttery graham cracker crust and finished with a crunchy topping.
Perfect for gatherings or a simple indulgence, they’re a must-try dessert that’s as impressive as it is delicious.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
For the cheesecake filling:
- 1 1/2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
For the raspberry swirl:
- 3/4 cup raspberry preserves (or fresh raspberries, lightly mashed)
For the crunch topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 2: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the prepared pan to form the crust.
Step 3: In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add eggs, vanilla, lemon zest, and lemon juice.
Mix until well combined. Pour over the crust.
Step 4: Drop spoonfuls of raspberry preserves onto the cheesecake layer. Use a knife to gently swirl the raspberry into the filling for a marbled effect.
Step 5: In a small bowl, combine flour, brown sugar, and cold butter.
Use a fork or pastry cutter to create coarse crumbs. Sprinkle evenly over the cheesecake layer.
Step 6: Bake for 35-40 minutes or until the topping is golden and the center is set.
Cool completely in the pan before lifting out and cutting into squares.
Tips
Use room-temperature ingredients for a smooth cheesecake texture.
Fresh raspberries mixed with sugar can replace preserves for a natural tartness.
Chill bars completely before slicing to ensure clean cuts.
Handle the raspberry swirl gently for a distinct marbled look.
FAQs
1. Can I use low-fat cream cheese?
Yes, though full-fat cream cheese provides the creamiest texture.
2. Can I use fresh raspberries instead of preserves?
Absolutely! Mash them with sugar for a spreadable consistency.
3. How can I make this recipe gluten-free?
Substitute graham cracker crumbs with gluten-free crumbs and use gluten-free flour for the topping.
4. Can I double this recipe?
Yes! Use a 9×13 inch pan and adjust the baking time accordingly.
Lemon Raspberry Cheesecake Crunch Bars
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
For the cheesecake filling:
- 1 1/2 cups cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
For the raspberry swirl:
- 3/4 cup raspberry preserves or fresh raspberries, lightly mashed
For the crunch topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter cubed
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal.
- Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the prepared pan to form the crust.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add eggs, vanilla, lemon zest, and lemon juice. Mix until well combined. Pour over the crust.
- Drop spoonfuls of raspberry preserves onto the cheesecake layer. Use a knife to gently swirl the raspberry into the filling for a marbled effect.
- In a small bowl, combine flour, brown sugar, and cold butter. Use a fork or pastry cutter to create coarse crumbs. Sprinkle evenly over the cheesecake layer.
- Bake for 35-40 minutes or until the topping is golden and the center is set. Cool completely in the pan before lifting out and cutting into squares.
