Creamy Raspberry Lemon Cheesecake Bars with Graham Cracker Crust and Fresh Raspberry Coulis

These Lemon Raspberry Cheesecake Bars combine the tangy flavors of lemon and raspberry with a smooth, creamy cheesecake filling, all on a buttery graham cracker crust. The lemon zest in the crust adds a bright citrus note, while the raspberry swirl on top not only looks gorgeous, but delivers a burst of fruity flavor in every bite. These bars are the perfect combination of sweet, tart, and creamy, making them an irresistible treat for any occasion.

Why you'll love this recipe:
You’ll love these cheesecake bars because they offer a delicious balance of flavors and textures. The creamy cheesecake filling is perfectly complemented by the tangy raspberry swirl and buttery graham cracker crust. The lemon adds a refreshing touch that cuts through the richness of the cream cheese, making each bite light and flavorful. These bars are easy to make and look gorgeous, making them an impressive dessert for any gathering.

Perfect opportunity:
These Lemon Raspberry Cheesecake Bars are perfect for any occasion where you want to serve an elegant yet easy-to-make dessert. They're ideal for family gatherings, holiday parties, or as a special treat for a weekend get-together. The bright, summery flavors of lemon and raspberry make them especially suited to spring and summer events, but they're a delicious treat that can be enjoyed year-round. Whether you're hosting a brunch, a dinner party, or just indulging in a sweet tooth, these cheesecake bars are sure to be a hit.

Decorating tips:
For a beautiful presentation, consider garnishing the bars with fresh raspberries and a sprinkle of lemon zest just before serving. You can also dust the top with a thin layer of icing sugar for an elegant touch. If you want to add a bit of texture and flavor contrast, a drizzle of white chocolate on top can complement the tartness of the raspberry and lemon. For a festive touch, consider adding a few edible flowers or mint leaves on top.

Ingredients:

For the graham cracker crust:

• 1 cup graham cracker crumbs (about 9 rectangles, ground in a food processor)
• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh lemon zest

For the raspberry swirl:

• 1/2 cup frozen or fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons water)

For the lemon cheesecake:

• 2 cups (16 oz) cream cheese, softened to room temperature
• 2/3 cup granulated sugar (adjust to taste)
• 1/4 cup fresh lemon juice
• 2 large eggs, at room temperature
• 1/4 cup sour cream, room temperature

Instructions:

1. Prepare the graham cracker crust:
   • In a bowl, combine graham cracker crumbs, melted butter, and fresh lemon zest. Mix until crumbs are evenly coated with butter and mixture resembles wet sand.
   • Press the mixture firmly into the bottom of a parchment-lined 8 x 8-inch (20 x 20 cm) baking pan. Freeze the crust for about 30 minutes to set.
2. Prepare the raspberry swirl:
   • In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and release their juices, about 5 to 7 minutes.
   • Stir in cornstarch and cook for another minute until mixture thickens. Remove from heat and let cool completely.
   • Once cooled, pass the raspberry mixture through a fine sieve to remove the seeds and obtain a smooth coulis.

3. Prepare the Lemon Cheesecake:
   • In a large bowl, beat softened cream cheese with a hand mixer until smooth and creamy.
   • Add the granulated sugar, lemon juice and sour cream and mix until well combined and smooth.
   • In a separate bowl, whisk the eggs together, then gently fold them into the cream cheese mixture using a spatula. Be careful not to overmix so the batter remains light.
4. Assembly and cooking:
   • Preheat your oven to 325°F (160°C).
   • Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly.
   • Spoon the raspberry coulis onto the surface of the cheesecake batter. Use a skewer or butter knife to swirl the raspberry mixture into the cheesecake, creating a marbled effect.
   • Bake in the preheated oven for 35 to 40 minutes, or until the edges are set and the center jiggles slightly when gently shaken.

5. Cool and relaxed:
   • Let the cheesecake bars cool to room temperature in the pan. Once cooled, place them in the refrigerator for at least 2 hours, or overnight, to harden completely before slicing.

Appreciate!

These Raspberry Lemon Cheesecake Bars are a perfect combination of tangy and sweet flavors with a creamy texture that will make every bite delicious. Perfect for any occasion, these bars are sure to impress with their taste and appearance.