Creamy Raspberry Lemon Bars
These creamy raspberry lemon bars combine a buttery crust with a luscious cream cheese filling and fresh raspberry topping for a tangy, easy-to-love dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- Pinch of salt
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- Juice and zest of 2 medium lemons (about ¼ cup or 60ml juice)
- 1 tsp vanilla extract
- 1 cup (125g) fresh raspberries
- 2 tbsp powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust: In a large bowl, combine flour, granulated sugar, and salt. Add softened butter and mix until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 15 minutes or until edges are lightly golden.
- Prepare the creamy filling: In a medium bowl, beat cream cheese and sugar until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
- Add lemon zest, juice, and vanilla extract to the filling. Mix just until combined.
- Pour the filling over the baked crust. Scatter fresh raspberries on top, pressing slightly into the filling without stirring.
- Bake for another 20-25 minutes, or until the filling is set but slightly jiggly in the center.
- Cool bars completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Use parchment overhang to lift bars from pan. Cut into 12 squares. Dust with powdered sugar if desired and serve chilled or at room temperature.
Notes
Use room temperature cream cheese and eggs for smooth filling. Avoid overmixing after adding lemon juice to prevent tough texture. Chill bars well before slicing for clean cuts. Tent pan with foil if crust edges brown too quickly. Frozen raspberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 180
- Fat: 8
- Carbohydrates: 25
- Protein: 3
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