Lemon Raspberry Cheesecake Squares

Posted on

“These cheesecake squares look so incredibly delicious!!”

These Lemon Raspberry Cheesecake Squares feature a creamy lemon cheesecake filling with a raspberry swirl topped on a homemade graham cracker crust.

Recipes by: livewellbakeoften.com

Servings 16 bars


For the crust:
9 full-sheet (135 grams) graham crackers (or 1 and ¼ cups graham cracker crumbs)
1/4 cup (60 grams) butter, melted
2 tablespoons (25 grams) granulated sugar

For the cheesecake filling:
16 ounces brick-style cream cheese softened to room temperature
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla
1/4 cup (60ml) lemon juice
Zest of 1 lemon 1 tablespoon
2 large eggs room temperature

For the raspberry swirl:
1/2 cup (65 grams) raspberries
1 tablespoon (13 grams) sugar


To make the crust:

  1. Preheat oven to 325°F. Line an 8 inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Set aside. READ MORE

Leave a Reply

Your email address will not be published. Required fields are marked *