Irresistible Lemon Raspberry Cheesecake Crunch Bars: A Delicious Dessert Delight
Irresistible Lemon Raspberry Cheesecake Crunch Bars: A Burst of Flavor in Every Bite Indulge in the delightful combination of tangy lemon and juicy raspberries with our irresistible Lemon Raspberry Cheesecake Crunch Bars
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Irresistible Lemon Raspberry Cheesecake Crunch Bars: A Delicious Dessert Delight
Irresistible Lemon Raspberry Cheesecake Crunch Bars: A Burst of Flavor in Every Bite Indulge in the delightful combination of tangy lemon and juicy raspberries with our irresistible Lemon Raspberry Cheesecake Crunch Bars
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup sugar
- 1 cup fresh raspberries
- 1 cup cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/3 cup sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the base.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In another bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- Add the egg and mix until fully incorporated. Stir in lemon zest and lemon juice.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly. Sprinkle fresh raspberries over the top.
- Bake for 25 minutes or until the cheesecake is set and edges are lightly golden.
- Allow the bars to cool completely before cutting into squares and serving.
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