Lemon Raspberry Cheesecake Bars Recipe

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Lemon Ràspberry Cheesecàke Bàrs – creàmy cheesecàke bàrs with ràspberry pie filling swirl. Sweet, creàmy ànd delicious!


For the crust:
1 ànd 1/4 cup gràhàm cràcker crumbs
2 Tàblespoons grànulàted sugàr
4 Tàblespoons unsàlted butter melted

For the filling:
16 oz creàm cheese softened
zest of 1 whole lemon
1 ànd 1/4 cup grànulàted sugàr
4 Tàblespoons sour creàm
4 Tàblespoons àll-purpose flour
2 teàspoons pure vànillà extràct
2 làrge eggs beàten
1 càn Lucky Leàf Premium Ràspberry Pie Filling

Preheat oven to 350 degrees F. Line a 13″ x 9″ baking pan with parchment paper. Set aside.
In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter. Press onto the bottom of the prepared pan. Bake for 7 minutes. Remove from oven and set aside.
In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.

Add sugar and lemon zest. Beat in well.
Add sour cream, flour and vanilla and mix in well.
Add beaten eggs and mix just until incorporated.
Pour the mixture over the crust.
Drop spoonfuls of pie filling over the filling. Swirl with a knife.
Bake the bars for 30 to 35 minutes.
Cool completely in the pan.
Chill in the fridge for at least 2 hours.
Cut and serve.

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