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Leigh Anne Wilkes

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Recipes » Raspberry Lemon Cheescake Bars

Raspberry Lemon Cheescake Bars

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March 11, 2017 By Leigh Anne5 Comments

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These Raspberry Lemon Cheesecake Bars start with a layer of shortbread on the bottom and lemon cheesecake on the top with raspberry goodness in the middle!Raspberry Lemon Cheesecake Bars are pretty and delicious

When I pulled these bars out of the oven I announced to my husband, they are not going on the blog.  When he asked why, seeing as I hadn’t even tasted them yet, I told him that they were too ugly.  You know how I feel about pretty and delicious!  In my book, not only should something be delicious but it should be pretty too.  These bars were not pretty.

Raspberry Lemon Cheesecake Bars

But then I tasted them and I knew they had to go on the blog.  They were delicious.  I decided pretty can be fixed and I got out the powdered sugar and ran to the store or some fresh raspberries.

Raspberry Lemon Cheesecake Bars

After a dusting of powdered sugar and a red raspberry on top I declared these chessecake bars not only delicious but pretty too.  It’s amazing what a little bit of powdered sugar can do and it didn’t hurt the delicious part either!

Raspberry Lemon Cheesecake Bars

The shortbread bottom gives the bar a nice base on which to add a layer of raspberry jam, I used my favorite which is Bonne Maman, and then a layer of lovely lemon cheesecake.  I love the change in texture you get as you bite into the bar, soft on the top and a little crunchier on the bottom and just delicious sweetness in between.

Raspberry Lemon Cheesecake Bars

These sweet treats would make the perfect Valentine sweet for your sweetheart!!  And don’t worry if they don’t look too pretty when they come out of the oven,  just give them a sprinkle of powdered sugar and a fresh red raspberry on top!


 

Printable Recipe for Raspberry Lemon Cheesecake Bars

Raspberry Lemon Cheesecake Bars are pretty and delicious
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Raspberry Lemon Cheescake Bars

Course Cookies
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 36 bars
Author Leigh Anne Wilkes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 1/2 tsp lemon zest divided
  • 3/4 cup butter cold
  • 2 8 oz. packages of cream cheese softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 Tbsp fresh lemon juice
  • 1 cup raspberry jam
  • raspberries for garnish
  • powdered sugar for garnish

Instructions

  • Preheat oven to 350 degrees F.
  • Mix together flour, powdered sugar and 1 tsp lemon zest in a bowl.
  • Cut in butter with a pastry blender until crumbly.
  • Press mixtgure into the bottom of a 9 x 13 pan that has been lined with parchment paper or greased well.
  • Bake at 350 for 20 -22 minutes or until lightly browned.
  • Beat together cream cheese and granulated sugar in mixer. Add in eggs and beat until well blended.
  • Stir in lemon juice and remaining lemon zest, beat well.
  • Spread jam over baked shortbread with an offset spatula.
  • Pour cream over the top of jam and spread to edges.
  • Bake for 25-30 minutes or until set.
  • Cool for 1 hour on a wire rack and then cover and chill for 4-8 hours or overnight.
  • Cut into bars and garnish with powdered sugar and raspberries
Tried this recipe?Mention @yourhomebasedmom or hashtag #yourhomebasedmomrecipes

 

Raspberry Lemon Cheesecake Bars are pretty and delicious

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Comments

  1. KR

    February 10, 2017 at 5:39 am

    it looks amazing 🙂 I am already waiting for Summer and fresh rasberries 🙂

    Reply
  2. Janet

    February 10, 2017 at 11:06 am

    These look so delicious! I’d like to make these, but there are only my husband and I to eat this whole pan. Just wondered if I could half this recipe, and what size pan would I use? Maybe a 9″ x 9″ or an 8″ x 8″? Thank you!

    Reply
    • Leigh Anne

      February 13, 2017 at 9:28 am

      Janet, I haven’t ever tried halving it but I would think it would work, I’d use a 8×8 I think

      Reply
  3. Amy

    April 5, 2017 at 9:48 am

    Hi, Leigh Anne! I just made these, and they are delicious! I can’t stop going back to the pan and cutting off piece after piece! One question– the recipe calls for “1/2 cups” of flour in the shortbread crust, and I am wondering if that is supposed to be 1-1/2 cups? I made it as written with 1/2 cup, but my crust is a lot thinner than yours is in the pictures and it was difficult to press in the pan because the butter ratio was so high. Thanks so much! I have made quite a few of your recipes and they are always tasty!

    Reply
    • Leigh Anne

      April 5, 2017 at 10:27 am

      Amy, Oh dear! You are absolutely right. I fixed the recipe but I’m glad they still turned out o.k.!!

      Reply
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Leigh Anne WilkesFood, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.

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