For the Crust
1.5 cups graham cracker crumbs
0.33 cups granulated sugar
6 tbsp. melted butter
For the Cheesecake Filling
16 oz. full-fat cream cheese (softened)
1 Zest of 1 lemon
1.25 cups granulated sugar
0.25 cups sour cream
0.25 cups all-purpose flour
1.5 tsp. vanilla extract
2 large eggs
For the Topping
1 can raspberry pie filling
Method
Preparation
Preheat your oven to 350°F. Prepare an 8×8 inch baking pan by lining it with parchment paper.
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
Press this mixture firmly into your baking pan to form a crust and bake for 8 minutes.
While the crust is cooling, combine the softened cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract in a mixing bowl. Beat until smooth and creamy.
Add in the eggs and beat just until combined, avoiding overmixing.
Pour the cheesecake mixture over the crust.
Spoon raspberry pie filling in small circles across the cheesecake and use a knife or skewer to create swirl designs.
Baking
Bake for 35 minutes. Once done, allow the bars to cool completely before chilling them in the fridge for 2-3 hours.
Slice into bars and enjoy your delightful creation!
Nutrition
Serving: 1g
Calories: 300kcal
Carbohydrates: 40g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Sodium: 200mg
Fiber: 1g
Sugar: 20g
Notes
Let the bars chill properly for the best texture. You can garnish with fresh raspberries or mint leaves. To store leftovers, place them in an airtight container in the refrigerator for up to 5 days or freeze wrapped tightly for up to 3 months.
