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Lemon Raspberry Cheesecake Crunch Bars

There’s something magical about the combination of lemon, raspberry, and the creamy richness of cheesecake.
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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.