Lemon Raspberry Cheesecake Bars
Extra creamy raspberry lemon cheesecake bars made with layer of crumbly and buttery biscuit base, lemon flavored cheesecake filling and topping of raspberry sauce.
These bars are quick and so easy to make, the hardest part is waiting for them to cool down and set!
With longer and sunnier days on the horizon, these raspberry cheesecake bars will make a great addition to any picnic, garden party or outdoor gathering. They can also be prepared well ahead, allowing you all the extra time for much needed catch ups with friends and family.
• 1 ½ c graham crackers
• 1/3 c granulated sugar
• 6 tsp. melted butter
• 16 oz. softened cream cheese
• 1 tablespoon lemon zest
• 1/4 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• 1 half tsp. extract vanilla
• 2 eggs
• 1 can strawberry pie filling
Preheat oven to 350°F and line an 8″ x 8″ baking pan with parchment paper and set to the side.
Place the graham crackers, sugar, and melted butter in a small bowl and stir.
Press crumbs down on your parchment lined pan to form a crust and bake for eight minutes.
Whisk together the cream cheese, lemon zest, sugar, sour cream, flour and vanilla extract.
Add eggs, one at a time. Pour cheesecake filling into your prepared pan.
Bake for 35 minutes. Let cool completely before topping cheesecake with strawberry pie filling.
Place in in refrigerator for 2-3 hours.