Raspberry Lemon Cheesecake Bars with Streusel Topping
With a crunchy graham cracker crust, creamy lemon cheesecake filling, fresh tangy raspberries and delicious streusel on top, it's pretty hard to say no to a slice of these amazing Raspberry Lemon Cheesecake Bars!
Preheat the oven to 350°F (175°C) or 325°F (160°C) if using a fan-assisted oven. Lightly grease an 8-inch (20-cm) square pan (loose-bottom if possible) with cooking spray or butter and line the base and the sides with parchment paper.
In a food processor, pulse the graham crackers until finely ground. Add the brown sugar, cinnamon, and melted butter and pulse until evenly combined. Transfer the mixture to the prepared pan and press firmly to create an even layer. Bake for 7 to 8 minutes, then remove from the oven and set aside to cool a bit.
for the streusel topping
Sift and combine the flour, salt, and sugar into a small bowl. Gradually add the melted butter while stirring with a fork, until the mixture starts clumping together. Add the rolled oats, stir to combine, and set aside until needed.
for the cheesecake filling
In a large bowl, combine the cream cheese, sugar, lemon zest and juice, and beat using an electric hand mixer, until smooth. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape the bowl a couple of times with a silicone spatula to make sure everything is mixed nicely.
Pour the filling over the crust and spread into an even layer. Scatter the raspberries on top and sprinkle with streusel. Bake for 30 to 35 minutes, or until the cheesecake is set around the edges with a little wobble in the middle.
Remove from the oven and leave in the pan on a wire rack to cool to room temperature before putting in the fridge to cool completely—at least 4 hours before serving.
Enjoy!
Notes
You can use frozen raspberries instead of fresh ones. There's no need to defrost them!