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- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted

Raspberry Lemon Cheesecake Bars

Dive into the delightful world of Raspberry Lemon Cheesecake Bars! This recipe combines the creamy goodness of cheesecake with the tartness of fresh raspberries and zesty lemon for a truly irresistible treat. Perfect for any occasion, these bars are easy to make and sure to impress. Follow the simple steps to create your own sweet masterpiece, and don't forget to explore the full recipe for all the tips and tricks to nail this delicious dessert!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened to room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Zest of 1 large lemon

⅓ cup fresh lemon juice

1 cup fresh raspberries (plus extra for garnish)

For the Topping:

½ cup whipped cream (optional)

Fresh mint leaves (for garnish)

Instructions
 

Prep the Oven: Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides. This will help you lift the cheesecake bars out easily once they are set.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a flat measuring cup or a glass to pack it down tightly. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

      Prepare the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add the sugar while continuing to beat until fully combined. Add the eggs one at a time, mixing well after each addition to incorporate air. Next, stir in the vanilla extract, lemon zest, and fresh lemon juice until the mixture is completely smooth and creamy.

        Incorporate Raspberries: Gently fold in the fresh raspberries with a rubber spatula, taking care not to over mash them. A few broken raspberries can help create a beautiful swirl in the filling, but keep some intact for texture.

          Combine and Bake: Pour the cream cheese filling over the pre-baked crust, using a spatula to spread it evenly. Lightly tap the pan on the countertop to release any air bubbles trapped in the filling. Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

            Cool and Chill: Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 30 minutes. Afterward, cover the pan and place it in the refrigerator to chill for at least 4 hours, or overnight for the best results.

              Serve: When ready to serve, lift the chilled cheesecake bars out of the pan using the parchment overhang. Cut into 16 equal squares. If desired, top each square with a dollop of whipped cream, then garnish with fresh raspberries and a sprig of mint for a refreshing touch.

                Prep Time: 15 minutes | Total Time: 4 hours 45 minutes | Servings: 16 bars

                  Enjoy these delightful Raspberry Lemon Cheesecake Bars that blend creamy, tangy, and fruity flavors for a perfect dessert!