Description
A delicious blend of creamy cheesecake, tangy lemon, and sweet raspberry, all on a crunchy graham cracker base. Perfect for any occasion, these Lemon Raspberry Cheesecake Crunch Bars are sure to impress!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 1/2 cups cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
- 3/4 cup raspberry preserves (or fresh raspberries, lightly mashed)
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter (cubed)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, mix the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Beat until well combined.
- Spread the raspberry preserves (or mashed fresh raspberries) evenly over the cream cheese mixture.
- In another bowl, combine the flour, brown sugar, and cold cubed butter. Use a pastry cutter or your fingers to create a crumbly topping.
- Sprinkle the crumb mixture evenly over the raspberry layer.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into bars.
Notes
- For a more intense lemon flavor, you can add more lemon zest.
- You can substitute the raspberry preserves with another berry jam of your choice, such as strawberry or blueberry.
- These bars can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert, Bars, Cheesecake
- Method: Baking
- Cuisine: American