These cheesecake bars pack all the joy of a full cheesecake into a shareable square. A zippy lemon filling meets ribbons of raspberry over a crisp graham base. They slice cleanly and look stunning on any dessert table.
Prep: 20 mins Cook: 40 mins Serves: 12
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 325 degrees and line an 8-inch pan with parchment.
- Mix the graham crumbs with melted butter and press firmly into the pan, then bake for eight minutes.
- Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
- Mix in the lemon juice, zest, and vanilla until just combined.
- Pour the filling over the crust and dot with spoonfuls of raspberry jam.
- Swirl the jam through the filling with a knife and scatter fresh raspberries on top.
- Bake for 32 to 35 minutes until the center is just set, then cool completely.
- Chill for at least three hours before slicing into bars.
Tips
- Bring the cream cheese and eggs to room temperature for a lump-free filling.
- Run your knife under hot water between cuts for clean slices.
- Strain the raspberry jam if you prefer a seedless swirl.