These Lemon Raspberry Cheesecake Squares feature a creamy lemon cheesecake filling with a raspberry swirl topped on a homemade graham cracker crust.
These cheesecake bars are the best of both worlds. I LOVE pie filling but don’t bake pies. I already said how much I love cheesecake, but not always I want to whip up the whole round 9″-er. Bars are easier, take much less prep time and bake time and still can knock your socks off.
The base of this recipe starts out with a simple homemade graham cracker crust, a mixture of graham cracker crumbs, melted butter, and sugar. You’ll press it into the pan and bake it for about 10 minutes while you make the filling and raspberry swirl.
The recipe is pretty straightforward. The only thing I want to emphasize is to make sure your cream cheese is softened. Otherwise, the cream cheese mixture will be lumpy, instead of creamy smooth.
These Lemon Raspberry Cheesecake Bars are so easy to make, much faster than making a whole cheesecake. The berry lemon combo fits perfectly for a Spring or Summer dessert theme. Use any cookies for the crust or go with a classic graham cracker, as I did.
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter
For the cheesecake:
16 oz. full fat cream cheese, softened
1 lemon, zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs
For the filling:
1 can raspberry pie filling
Preheat oven to 350F and line a 18×8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
Beat in the eggs last and pour mixture into the pan.
Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
Slice & Enjoy!
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.