Easy Raspberry Lemon Cream Cake Bars

Easy Raspberry Lemon Cream Cake Bars Recipe

Indulge in the delightful blend of tangy lemons and sweet raspberries with these Easy Raspberry Lemon Cream Cake Bars! This recipe is a breeze to whip up and perfect for any occasion, whether it’s a sunny afternoon treat or a cozy dessert to share with friends. With a creamy lemon filling and bursting raspberry flavor, these bars are sure to become a favorite!

Why You’ll Love This Recipe

• Quick and Easy: Mix, bake, and chill! It takes minimal time and effort.
• Refreshing Flavor: The combination of tart lemon and sweet raspberries is incredibly refreshing.
• Perfect for Any Occasion: Great for parties, picnics, or a sweet treat after dinner.
• Make Ahead Option: Prep these bars in advance and have them ready to go when you need a dessert.
• Customizable: Swap out raspberries for your favorite berries or fruits.

Ingredients

• All-purpose flour: For the base, providing structure. You can substitute with gluten-free flour if needed.
• Unsalted butter: Adds richness and flavor. Ensure it’s at room temperature for easy mixing.
• Granulated sugar: Sweetens the base and filling. Coconut sugar or brown sugar can be used for a deeper flavor.
• Eggs: Binds everything together, making the bars fluffy. You can replace with flax eggs for a vegan version.
• Fresh lemons: You’ll need both the juice and zest for that refreshing zing! Bottled lemon juice can work, but fresh is always best.
• Cream cheese: For the creamy lemon filling. Neufchâtel cheese can be a lighter option.
• Powdered sugar: Sweetens the cream filling without the graininess of granulated sugar.
• Fresh raspberries: Adds bursts of flavor. Frozen raspberries can work too, just thaw and drain them well.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.

2. Make the crust: In a mixing bowl, combine the flour, melted butter, and granulated sugar. Mix until crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes until lightly golden.

3. Prepare the lemon filling: In another bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.

4. Add lemon juice and zest: Stir in the fresh lemon juice and zest until the mixture is creamy and smooth. Add in the eggs one at a time, mixing well after each addition.

5. Layer the raspberries: Once the crust is out of the oven and slightly cooled, pour the lemon filling over it. Scatter the fresh raspberries evenly on top.

6. Bake: Return to the oven and bake for another 25–30 minutes, or until the filling is set but still slightly wobbly in the center.

7. Cooling: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.

8. Slice and Serve: Once chilled, lift the bars out of the pan and slice them into squares.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to mix smoothly.
• Don’t Overmix: When adding the eggs, mix just until incorporated to keep the bars light and fluffy.
• Use Parchment Paper: It makes removing the bars from the pan a breeze and keeps them intact.
• Chill Thoroughly: They taste even better after fully chilling as the flavors meld together.
• Garnish with Extra Berries: A few fresh raspberries on top before serving add a nice touch!

How to Serve

These creamy bars are delightful on their own, but serve them with a dollop of whipped cream or vanilla ice cream for an extra treat. You can also sprinkle some lemon zest on top for a pop of freshness!

Make Ahead and Storage

• Fridge Storage: Keep the bars in an airtight container in the fridge for up to 4 days.
• Freezing: These bars freeze well! Wrap them tightly in plastic wrap and then place in a freezer bag. They’ll keep for up to 2 months. Just thaw in the fridge before serving.
• Reheating Tips: There’s no need to reheat these bars; they’re best enjoyed cold!

FAQs

Can I use different fruits?
Absolutely! Blueberries or strawberries work beautifully in place of raspberries.

How do I know when the filling is set?
The filling should be firm around the edges but still slightly jiggly in the center when you remove it from the oven.

Can I make these bars gluten-free?
Yes! Just substitute the all-purpose flour for a gluten-free blend.

What’s the best way to cut the bars cleanly?
Use a sharp knife, and for cleaner cuts, wipe the knife with a damp cloth between cuts.

Now you’re all set to create these mouthwatering Easy Raspberry Lemon Cream Cake Bars! Happy baking!

Easy Raspberry Lemon Cream Cake Bars

Delight in the tangy flavor of lemons combined with sweet raspberries in these easy-to-make cream cake bars, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup All-purpose flour Can substitute with gluten-free flour.
• ½ cup Unsalted butter Must be at room temperature.
• ½ cup Granulated sugar Coconut sugar or brown sugar can be used for deeper flavor.

For the lemon filling

• 8 oz Cream cheese Neufchâtel cheese can be a lighter option.
• 2 cups Powdered sugar Sweetens the cream filling.
• 2 large Fresh lemons Use juice and zest for flavor.
• 2 large Eggs Can be replaced with flax eggs for a vegan version.

For layering

• 1 cup Fresh raspberries Frozen raspberries can also be used, just thaw and drain.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a mixing bowl, combine the flour, melted butter, and granulated sugar. Mix until crumbly.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes until lightly golden.

Making the Filling

1. In another bowl, beat the cream cheese until smooth.
2. Gradually add the powdered sugar and mix until well combined.
3. Stir in the fresh lemon juice and zest until creamy and smooth.
4. Add in the eggs one at a time, mixing well after each addition.

Assembling and Baking

1. Once the crust is out of the oven and slightly cooled, pour the lemon filling over it.
2. Scatter the fresh raspberries evenly on top.
3. Return to the oven and bake for another 25–30 minutes, or until the filling is set but still slightly wobbly in the center.

Cooling and Serving

1. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.
2. Once chilled, lift the bars out of the pan and slice them into squares.

Notes

For best results, ensure all ingredients are at room temperature. Chill thoroughly for improved flavor. Garnish with extra berries before serving.