Irresistible Lemon Raspberry Cheesecake Crunch Bars are a delicious dessert that combines the tangy flavor of lemon, the sweetness of raspberries, and the creamy texture of cheesecake. The crunchy graham cracker crust adds the perfect balance. Here’s a recipe to make these delectable cheesecake bars at home:
Irresistible Lemon Raspberry Cheesecake Crunch Bars
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar (optional, for extra sweetness)
For the Cheesecake Layer:
- 1 1/2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
For the Raspberry Layer:
- 1 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon sugar (optional, depending on sweetness of raspberries)
- 1 tablespoon lemon juice
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (if using). Mix until the crumbs are evenly coated and the mixture is slightly moist.
- Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
3. Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until everything is well combined.
- Pour the cheesecake mixture over the cooled graham cracker crust and spread it out evenly.
4. Make the Raspberry Layer:
- In a small bowl, combine the fresh raspberries, sugar (optional), and lemon juice. Use a fork or potato masher to gently mash the raspberries to release their juices, leaving a few chunks for texture.
5. Assemble the Bars:
- Gently spoon or swirl the raspberry mixture on top of the cheesecake layer. You can use a knife or skewer to swirl the raspberry mixture through the cheesecake layer for a marbled effect.
6. Bake:
- Bake the cheesecake bars in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. The center should slightly jiggle when you shake the pan.
- Let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or until fully chilled and firm.
7. Slice and Serve:
- Once chilled, cut the cheesecake bars into squares or rectangles.
- Serve cold, and enjoy the tangy lemon, sweet raspberry, and creamy cheesecake layers!
Tips:
- Berry Options: Feel free to swap out the raspberries for other berries like strawberries, blueberries, or blackberries for a different flavor.
- Extra Crunch: If you want a little more texture, consider adding some crushed nuts (like almonds or walnuts) to the crust mixture.
- Decoration: For an extra touch, you can garnish the bars with fresh berries or a drizzle of raspberry sauce before serving.
These Lemon Raspberry Cheesecake Crunch Bars are the perfect combination of creamy, tangy, and sweet, with a satisfying crunch. They’re sure to be a hit at your next gathering or as a treat for yourself! 🍰🍓
