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Creamy Raspberry Lemon Cheesecake Bars

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These creamy raspberry lemon cheesecake bars feature a buttery graham cracker crust, silky cheesecake filling with cottage cheese, and a vibrant raspberry swirl. They’re easy to make, bursting with fresh fruit flavor, and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 1/2 cup cottage cheese
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • Zest from 2 lemons
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 cup fresh raspberries (reserve some for topping)
  • 2 tbsp raspberry jam or preserves
  • Optional: mixed fresh fruit (blueberries, sliced strawberries, kiwi) for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press evenly into the bottom of the pan.
  3. Bake crust for 10 minutes until set and lightly golden. Let cool.
  4. In a large bowl, beat cream cheese and cottage cheese (blended smooth if preferred) until creamy and lump-free (about 2 minutes).
  5. Add sugar, eggs, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until just combined.
  6. Pour cheesecake filling over cooled crust and smooth the top.
  7. In a small bowl, lightly mash raspberries with raspberry jam. Dollop spoonfuls over the filling and swirl gently with a butter knife or spatula.
  8. Bake for 30–35 minutes, until edges are set and center is slightly wobbly. Tent with foil if browning.
  9. Cool completely on a rack (about 1 hour).
  10. Refrigerate for at least 2 hours, or overnight for best texture.
  11. Lift bars out using parchment and cut into squares.
  12. Top with extra fresh raspberries and optional mixed fruit or lemon zest.
  13. Serve cold for creamiest texture.

Notes

Use room temperature ingredients for a smooth filling. Don’t overmix to avoid cracks. For gluten-free, use gluten-free graham crackers. Bars are best chilled overnight. Double the recipe for a 9×13-inch pan. Minor cracks are easily hidden with fruit topping.

Nutrition

Keywords: cheesecake bars, raspberry lemon, creamy dessert, easy cheesecake, fruit bars, summer dessert, potluck recipe, homemade cheesecake, lemon bars, raspberry swirl

Find it online: https://forkifyfun.com/creamy-raspberry-lemon-cheesecake-bars-recipe-easy-homemade-dessert-with-fresh-fruit/