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Raspberry Lemon Cream Cake Bars

A refreshing dessert combining zesty lemons with sweet raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup melted unsalted butter Use unsalted for better control of sweetness.
  • 1/2 cup sugar Regular or coconut sugar can be used.
  • 1 cup all-purpose flour Gluten-free flour blends can be substituted.
For the filling
  • 8 oz cream cheese Can be substituted with low-fat or plant-based cream cheese.
  • 3/4 cup sugar Sweetens the filling.
  • 1/4 cup fresh lemon juice Fresh is preferred over bottled.
  • 1 tbsp lemon zest Provides additional lemon flavor.
  • 3 large eggs Can substitute with flaxseed meal or Ener-G for vegan option.
  • 1 tsp vanilla extract Best to use real vanilla for fuller flavor.
  • 2 cups fresh raspberries Frozen raspberries can be used with slight adjustments.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a rectangular baking pan.
  2. In a large bowl, mix melted butter, sugar, and flour until crumbly. Press this mixture into the bottom of the prepared pan to form a crust.
Baking the Crust
  1. Place the crust in the oven and bake for about 15 minutes or until lightly golden. Take it out and let it cool slightly.
Making the Filling
  1. In another bowl, beat the cream cheese and sugar until smooth. Add in fresh lemon juice, lemon zest, and eggs; mix until everything is nicely combined.
  2. Gently fold in the fresh raspberries, being careful not to break them up too much.
Combining and Final Baking
  1. Pour the cream filling over the cooled crust and spread it evenly. Bake for another 25-30 minutes or until set.
  2. Let the cake bars cool completely in the pan. Once cooled, refrigerate them for a few hours (or overnight) before slicing.
Serving
  1. Serve chilled, cut into squares, and dusted with powdered sugar. Pair with vanilla ice cream or enjoy with tea or coffee.

Notes

For best results, use room temperature ingredients and avoid overmixing to keep the raspberries intact. Line the baking pan with parchment paper for easy removal.