Easy and addictive lemon raspberry cheesecake bars make for a perfect, easy to make dessert for any occasion.
I’m guessing there’s a ton of you trying to plan for valentines days menu this week and next, yes? Honestly? I’m not. I kind of hate V-day. Yeah, yeah, shun me, yell at me, give me shit, whatever. It’s just not my thing.
I like to use the excuse that I was previously engaged before Mark and he proposed on valentines day but if I’m being super honest, I never liked the ‘holiday’ much. I think it’s kind of silly to have a specific day dedicated to telling your person that you love them. Around here, I bake a cheesecake for Mark which is his favorite thing ever just because. I do fancier date night dinners once a week just because. He gives me a leg rub every night just because. We tell each other we love each other around 4 or 5 times a day and we cuddle on the couch every night. We don’t need someone to tell us that we have to have a specific day to dedicate to each other. I guess I’m the Grinch of valentines day.
At least I still baked you cheesecake though, right? AND I’m sharing this mega delicious, easy and fancy steak au poivre with you this week so that maybe if you’re a big fan of v-day and you want to make something easy but still fancy, you can. Truth be told, we’ll eat it on a random Wednesday night but hey, whatever works.
I’ve been kind of dying for all things summer this week. Please give me all the lemons, raspberries, strawberries and peaches. And cream. Right now. Thanks.
SO I was really pleased when I came across these mega plump and perfect raspberries in the store this week. I obviously knew they were destined for lemon raspberry cheesecake bars but now I’m sitting here wishing I had bought 5 million more to make so many more things with. So that’s on today’s agenda. Buy 5 million more raspberries.
Cheesecake is quite literally the best dessert on the planet which makes it kind of shocking that I’ve only ever shared one other recipe for cheesecake bars on the blog so far.
For me, when it comes to dessert, I can take it or leave it. First thing in the morning I’m more likely to be tempted by cookies (right now the matcha cookies from Friday<33) but not always. After dinner I’m generally more of a piece or two of chocolate kinda gal but if there’s cheesecake around? It’s go time. Every time.
It helps that it’s incredibly easy to make and from what I’ve experienced, damn difficult to screw up. Sure, sure, they crack and that bothers perfectionists but you guys. Cheesecakes that crack? They taste exactly the same as the ones that don’t. Shocking, I know. So don’t worry about the cracks. K? Cool.
I mean, you’re going to cover it in white chocolate anyway so you’ll never see them… or the big chunk that I took out when I stupidly hit it with my oven mitt. I was upset for like… 3 seconds until I realized I could just eat the chunk that came out. Then I wasn’t so upset anymore.
Cheers guys! Happy baking!
- 1 C all purose flour
- ½ C melted salted butter
- ¼ C brown sugar
- 2 8oz bricks full fat cream cheese, room temperature
- ¾ C cane sugar
- zest of 1 lemon
- 2 large eggs, room temperature
- ¼ C lemon juice from 1 lemon
- 1½ C fresh raspberries + more for topping
- ½-3/4 C white chocolate chips, melted
- Preheat oven to 375F
- Grease and line an 8x8 inch baking pan with parchment paper.
- In a medium bowl, combine flour and brown sugar, stirring until evenly combined. Stir in melted butter.
- Gently press in to the bottom of the pan and baked on the center rack for 10 minutes. Remove from the oven and turn the temperature down to 325F.
- Meanwhile, using a mixer, beat together cream cheese, lemon zest and sugar until fully combined. Add eggs and beat until light and fluffy, scraping the sides of the bowl as necessary.
- Add lemon juice and beat well.
- Add the raspberries and fold in by hand using a spatula, taking care not to break the berries, until evenly distributed. Pour in to the baking pan and place back in the oven for 45-55 mins or until the center is only slightly jiggly. Remove from the oven and allow to cool on the stove top with the oven door cracked (but turned off).
- When fully cool, wrap in plastic wrap in the pan and refrigerate overnight or for a minimum of 3 hours.
- When ready, melt the white chocolate and pour evenly over the top of the cheesecake, smoothing with a spoon. Top with extra raspberries, cut in to slices and serve chilled.