Raspberry Swirled Lemon Cheesecake Bars

Have you ever heard of a true sign that you’re about to go into labor is a huge burst of energy? Apparently last week before Hugo was born my Mom told my sisters that when/if I had this surge of nesting/active energy labor would soon follow. Well- I have to say she’s right. In the 36 hours before my labor began I roasted a chicken and then 4 quarts of stock,  made 3 pans of lasagna for the freezer, and figured I’d squeeze one more blog post in with these bars. (It actually ended up being perfect because when I went into labor I still had a full pan of these in the fridge which my labor team were able to snack on after the birth!)

These bars are perfection. They are the creamiest cheesecake bars I’ve ever had with a thick graham cracker crust and a tangy raspberry swirl. They are surprisingly easy to make and so bright and delicious. I think they are another great idea for a Valentine’s dessert that isn’t over the top but fun and festive at the same time. The base recipe is so easy and fail-proof that I know I’ll be making it again and again!

PS- Thanks for all the sweet well-wishes on the birth of little Hugo. My life has been turned upside down in the last week but I’m really loving every second of it. I’ve been very blessed to have my Mom here for a full two weeks which has been so amazing and helpful. It is so weird that I was pregnant just a few days ago and now instead of a huge belly I’m the mother to a sweet little boy. The miracle of life sure is crazy huh? :)

Raspberry Swirled Lemon Cheesecake Bars

Raspberry Swirled Lemon Cheesecake Bars

Yield: 12 bars

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 4 T butter

For the Cheesecake:

  • 16 ounces cream cheese- room temperature
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • Zest of a lemon
  • 4 tablespoons milk
  • 2 eggs- room temperature
  • 1 teaspoon vanilla extract

For the Raspberry Swirl

  • 4 oz. of fresh raspberries, about 1/2 cup
  • 2 tablespoons sugar

Instructions

  1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper, criss-crossing two rectangular pieces so there is an overhang on either side for easy lifting. Set aside.

For the crust

  1. In a medium sized bowl mix together the crumbs and butter with a spoon until moist. Press into the prepared pan and bake for about 10 minutes or until crust is set around the edges.

Meanwhile make the filling:

  1. Beat together the white sugar, and cream cheese until smooth.
  2. Add the egg, milk, lemon juice, and vanilla and beat until smooth and creamy. Spread filling mixture over baked crust.

For the Raspberry Purée:

  1. In a food processor or blender, purée the raspberries until smooth. Press through a fine mesh sieve, getting as much liquid out as possible. Discard the solids. Stir in the sugar.
  2. Dot the raspberry mixture over the filling and use a toothpick or skewer to swirl together.
  3. Bake for 30 minutes or until set around the edges and slightly jiggly in the center. Cool completely on a wire rack and then chill until cold before serving.

Notes

Recipe adapted from: AllRecipes

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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21 Comments

  1. Since berries are not in season right now, I wonder if I could use raspberry jam? The question is, how much?

    1. Jam would work- I’d say 1/2 cup! You could also use frozen berries!

      1. Would you process the frozen berries the same s fresh? Would you use the same amount?

  2. I’m at work and just saw the email for these and yelled “OH MY GOD” at my desk. These look AMAZING. Pinning now as I MUST make these ASAP.

    Also, excellent idea to make post-birth food to have on hand as you adjust alongside your munchkin. Super smart!

  3. What beautiful bars, and the taste sounds incredible! I’ll bet your birth team really appreciated these snacks. Congratulations on your new addition!

  4. Ooo good to know about the bursts of energy…you’ll have to remind me of this when I’m crazy pregnant and like WHEN IS THIS THING COMING!?

    And these look so good. Lucky labor team of yours/

  5. BakerMomma says:

    I can attest to how absolutely delicious these were. Looking at the recipe I am thrilled that they are so simple to make. Something tells me these are going to be on my go-to list of favorites.

  6. I can’t believe you were roasting and baking till the end! These look lovely, and so does the little one!

  7. Becca-cookie jar treats says:

    I’ve seen photos of baby Hugo and he is just so precious! I must say Hugo is the best name ever! mad these cheesecake bars look so awesome!

  8. Raspberry & lemon, is there a better combination? love this recipe :) can’t wait to get a taste!

  9. Love these bars! They look so refreshing with the lemon and raspberry. Congratulations on your new addition as well. I am a new mom to a 2 month old baby girl and can definitely relate to the energy burst right before. Just wait until you get the smiles and the gurgles. They are so cute!

  10. I found the crust to be too crumbly….needed a lot more butter to hold it together. But good otherwise!

  11. When you said 4T on the butter, I was just wondering what that meant exactly? Thank you :)

  12. Julie Jules says:

    When is the lemon zest added? At the same time as the juice?

  13. Julie Jules says:

    I’m in Australia. I used McVitie’s Digestive wheat biscuits with 75 grams of blanched almonds and 80 grams of butter. Processed to fine crumbs. They’re out of the oven and cooling but my early thought is they are crumbly. Any suggestions?

  14. Will the recipe be alright if I left out the lemon juice? I just want to make plain cheesecake bars :)

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