A sweet and creamy lemon cheesecake filling bursting with raspberries sits atop a shortbread crust with shortbread crumbles on top.

Servings: 16 bars

Download printable recipe card here.

INGREDIENTS:

Shortbread crust:

1 cup (227g) unsalted butter, melted
½ cup (100g) granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
2 cups (240g) all-purpose flour

Raspberry swirl:

1 cup fresh raspberries
1 teaspoon cornstarch
1 tablespoon (15mL) fresh lemon juice
1 tablespoon (8g) granulated sugar

Filling:

8 ounces (225g) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs
5 ounces (150g) yogurt or sour cream
2 teaspoons fresh lemon juice
¼ teaspoon salt
½ cup (60g) all-purpose flour
1½ cups (150g) fresh or frozen raspberries (if using frozen, do not thaw)

HOW TO MAKE RASPBERRY CHEESECAKE BARS:

Position a rack in the center of the oven. Preheat the oven to 350ºF (177ºC).
Line an 8" x 8" (or 9" x 9") baking pan with foil leaving an overhang on the sides. Set aside.
For the shortbread crust, stir the melted butter, granulated sugar, vanilla extract, salt, and lemon zest together in a medium bowl. Add the flour and stir until combined.
Reserve ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed.
Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
In a small saucepan over medium heat, combine the raspberries, cornstarch, lemon juice, and sugar.
Cook the mixture while stirring frequently and mashing the raspberries as you stir. Continue cooking until the mixture starts to thicken and is no longer cloudy (about 10 minutes).
Remove the raspberry mixture from the heat and let it cool.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and beat until smooth.
Add the eggs and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the raspberries, then gently fold them in with a large spatula.
Pour the filling into the prepared crust, then dollop the raspberry swirl evenly over the filling. Use a butter knife to gently swirl the raspberry mixture into the filling, then scatter the fresh raspberries around the top.
Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired.
Bake the bars for 55–60 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
When bars are completely chilled, lift out of the pan using foil overhang and cut into squares.