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To make the Raspberry Lemon Cheesecake Bars, you need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest and juice of 2 lemons - 1 cup fresh raspberries - 1 tablespoon cornstarch (optional) These ingredients come together to create a creamy, zesty filling with a crunchy crust. The graham cracker crumbs form the base, while the cream cheese gives that rich texture. The lemon zest and juice add a bright flavor, and the fresh raspberries give a burst of sweetness. Make sure to use fresh ingredients for the best taste. The cornstarch is optional but can help thicken the filling if you prefer a firmer texture. You can always adjust the amount of sugar to suit your taste. Enjoy the process of mixing and baking! First, set your oven to 325°F (160°C). Next, line an 8x8 inch baking pan with parchment paper. Make sure to leave some paper hanging over the edges. This will help you lift the bars out later. In a bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until everything is well mixed. Press this mixture evenly into the bottom of your prepared baking pan. This will form a nice crust. Put the crust into the preheated oven and bake for 10 minutes. After that, take it out and let it cool a bit. This is important before adding the filling. In a large bowl, beat the softened cream cheese and 1 cup of sugar. Mix until the mixture is smooth and creamy, which should take about 3-4 minutes. Next, add the eggs to the bowl one at a time. Mix well after each egg. Then, add the vanilla extract, lemon zest, and lemon juice. Stir everything until it is smooth and well combined. Now, gently fold in the fresh raspberries. Be careful not to break them. If you want a thicker filling, sprinkle in 1 tablespoon of cornstarch and mix it in carefully. Pour the cheesecake mixture over the cooled crust. Spread it out using a spatula. Bake in the oven for 30-35 minutes. The center should be set but still have a slight jiggle. Once baked, let the cheesecake cool at room temperature. After it cools, put it in the fridge for at least 4 hours. If you can, chill it overnight for the best taste. When ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut it into squares. For a pretty touch, add extra fresh raspberries on top. Using room temperature ingredients is key. It helps the cream cheese mix smoothly. Cold cream cheese can create lumps in your filling. Leave your cream cheese out for about an hour before use. This small step makes a big difference in texture. You can add even more flavor to your cheesecake bars. Try mixing in a bit of almond extract for a nutty twist. Fresh herbs like mint can add a nice touch, too. For toppings, consider adding lemon zest, whipped cream, or more fresh raspberries. A sprinkle of powdered sugar adds a lovely finish. Avoid overbaking your cheesecake bars. When they are done, the center should jiggle slightly. This means they are still creamy inside. Cracks often happen with overbaking. To help prevent this, bake at a lower temperature. A water bath can also help keep the bars moist. {{image_2}} You can switch up the fruit in these cheesecake bars. Try using blueberries, strawberries, or blackberries. Each fruit brings a unique taste. For a tropical twist, mango or pineapple can be great too. Just keep the same amount as the raspberries. This way, you still have that yummy fruit flavor. To make the crust gluten-free, use gluten-free graham cracker crumbs. You can find these at most stores. If you don't have them, crushed nuts or oats work too. Just follow the same steps to mix with melted butter and sugar. Press it into the pan like you do with regular crumbs. For a vegan version, swap the cream cheese with a plant-based cream cheese. Use flax eggs instead of real eggs. You can make flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until thick. This will help your bars stay together. Substitute the butter with coconut oil or a vegan butter. Enjoy a tasty dessert without dairy! Store your raspberry lemon cheesecake bars in the fridge. Use an airtight container. Make sure to cover the bars well. This keeps them fresh and tasty. Leftovers can last up to a week. To freeze the bars, first let them cool completely. Cut them into squares. Wrap each piece in plastic wrap. Then place them in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. These cheesecake bars can last about one week in the fridge. If frozen, they stay good for three months. Always check for any signs of spoilage before eating. Store them properly to enjoy their best taste and texture. Yes, you can use frozen raspberries. They work well in this recipe. Here are some tips: - Thaw the raspberries first. Drain any excess liquid to keep your filling thick. - Gently fold them into the batter. This prevents breaking them too much. - Expect a slightly softer texture, but the flavor remains delicious. Look for a few key signs: - The edges should be set and firm. - The center should jiggle slightly when you shake the pan. - A toothpick inserted should come out mostly clean. Cracks can happen, but you can prevent and fix them. Here are some tips: - Bake at a lower temperature. This helps the cheesecake cook evenly. - Avoid opening the oven door while baking. This keeps the heat steady. - If cracks form, you can cover them with toppings like whipped cream or fruit. Creating cheesecake bars is simple and fun. You learned to gather ingredients, prepare the crust, and bake the filling with fresh raspberries. I shared tips for texture and flavor, along with variations for different diets. Remember, using room-temperature ingredients helps prevent cracks. You can store these bars easily and they freeze well. Enjoy making and sharing these delicious treats! Keep experimenting with flavors and have fun in the kitchen.

Raspberry Lemon Cheesecake Bars

Indulge in the delightful taste of Raspberry Lemon Cheesecake Bars with this easy recipe! Featuring a buttery graham cracker crust, creamy cheesecake filling, and bursts of juicy raspberries, these bars are perfect for any occasion. Follow our simple steps to make your own delicious dessert that everyone will love. Click through to discover how to whip up these mouthwatering treats and impress your friends and family!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest and juice of 2 lemons

1 cup fresh raspberries (plus extra for garnish)

1 tablespoon cornstarch (optional, for thickening)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.

      Bake the Crust: Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly while you prepare the filling.

        Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy (about 3-4 minutes).

          Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until everything is well combined and smooth.

            Fold in Raspberries: Gently fold in the fresh raspberries. If you want a thicker consistency for your filling, sprinkle in 1 tablespoon of cornstarch and mix carefully.

              Bake the Cheesecake Bars: Pour the cheesecake mixture over the cooled crust and spread it out with a spatula. Bake in the oven for 30-35 minutes, or until the center is set but still has a slight jiggle.

                Cool and Chill: Once done, remove from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight if possible.

                  Serve: Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares and garnish with additional fresh raspberries on top.

                    Prep Time: 20 mins | Total Time: 4 hrs 40 mins | Servings: 9 squares

                      - Presentation Tips: Serve the bars on a decorative platter. Dust with powdered sugar and add a dollop of whipped cream or yogurt on the side for a lovely finish.