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Beautiful 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!

Raspberry marbled lemon cheesecake bars on a marble table.

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 more inspiration, follow me on instagram and Pinterest! If you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

5 from 1 vote
Raspberry marbled lemon cheesecake bars on a marble table.
Lemon and Raspberry Cheesecake Bars
Prep Time
30 mins
Cook Time
45 mins
Cooling time
4 hrs
Total Time
5 hrs 15 mins
 
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.

Course: Dessert
Cuisine: American
Keyword: picnic food, summer
Servings: 16 Bars
Calories: 294 kcal
Author: Genevieve Morrison
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
  1. Preheat oven to 350. Greece a pyrex with butter and set aside.

  2. 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.

  3. Melt 5 tbsp. of butter and mix together with the crumbs in a medium sized bowl until fully incorporated.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Facts
Lemon and Raspberry Cheesecake Bars
Amount Per Serving (1 Bar)
Calories 294 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 113mg 38%
Sodium 234mg 10%
Potassium 110mg 3%
Total Carbohydrates 14g 5%
Sugars 13g
Protein 5g 10%
Vitamin A 18.9%
Vitamin C 2.9%
Calcium 7%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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These beautiful lemon and raspberry cheesecake bars are both tart and sweet, perfect for garden parties or picnics, and so very easy to make! #dessert, #partyfood, #picnic, #raspberry, #cheesecake

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