These beautiful lemon and raspberry cheesecake bars are both tart and sweet, perfect for garden parties or picnics, and so very easy to make!
When I throw parties in my garden, it’s always nice to have desserts that can be served appetizer-style. I don’t want anyone eating desserts off a plate on their lap.
I want them to be able to take sweet, tiny bites of maybe a few different treats – like these out-of-this-world raspberry & lemon cheesecake bars, and leave no rubbish behind.
And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Lemon and Raspberry Cheesecake Bars
These beautiful lemon and raspberry cheesecake bars are both tart and sweet, perfect for garden parties or picnics, and so very easy to make!
You’ll require a food processor and 15x10 pyrex for this recipe.Servings: 16 Bars
Calories: 294kcal
Ingredients
For the Crust
- 1 box Nilla Wafters
- 5 tbsp. butter
For the Cheesecake
- 32 oz. cream cheese
- 4 eggs
- 4 tbsp. lemon juice
- ¾ cup sugar
- 6 tbsp. milk
- 1 tsp. vanilla extract
For the Raspberry Marble
- ½ cup raspberries
- 2 tbsp. sugar
Instructions
- Preheat oven to 350. Greece a pyrex with butter and set aside.
- Crush the Nilla Wafers into tiny crumbs - use a food processor or put cookies in a baggie and crush with a rolling pin or anything you have to pulverize them.
- Melt 5 tbsp. of butter and mix together with the crumbs in a medium sized bowl until fully incorporated.
- Line a Pour crumb mixture evenly into a 15x10 pyrex, then press with a spatula to pat it tightly down. Bake for 10 minutes, then set aside.
- Beat together your sugar and cream cheese, then add your eggs, milk, lemon juice and vanilla. Mix till everything is perfectly smooth. Spread evenly over your cooked crust.
- Blend your raspberries in a food processor or blender, then press through a mesh strainer into a bowl to remove any seeds or solids from your puree. Mix the raspberry liquid with 2 tbsp. of sugar. Once sugar is dissolved, dot the cheesecake mixture with little circles of raspberry, then use a toothpick to mix the puree in circles and squiggles until you have a lovely marble pattern.
- Bake for 40-45 minutes until the edges are slightly brown and the center is a little soft. Cool on a baking rack, then refrigerate for 3-4 hours before cutting into squares.
Nutrition
Serving: 1Bar | Calories: 294kcal | Carbohydrates: 14g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 234mg | Potassium: 110mg | Sugar: 13g | Vitamin A: 945IU | Vitamin C: 2.4mg | Calcium: 70mg | Iron: 0.4mg
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