Lemon & Raspberry Cheesecake Streusel Bars Recipe!

Hello lovelies,

You know summer is around the corner when the cheesecakes grace our tables again after dinner!

Now I know cheesecake isn’t just a ‘summer’ desert and you can have it all year round but these flavours paired with the creamy cheesecake filling is just radiating summer vibes to me.

And I’ve been so damn excited for the summer content that I couldn’t hold back and not make this cheesecake and share it with you guys today! The temptation was just too much.

Although, todays cheesecake isn’t your ordinary standard cheesecake that you just put in the fridge. Oh no no, you guys know I love a little twist. So todays cheesecake is actually a baked cheesecake that have then been made into streusel bars.

(I found inspiration from an incredible baker on Pinterest. So full credit to them for this super yummy cheesecake recipe! link to the recipe & their blog: https://www.theboywhobakes.co.uk/recipes/2020/8/3/raspberry-cheesecake-streusel-bars)

I feel like this could be the desert of summer 2023! It’s light, it’s fresh and it’s utterly delicious. My family demolished this off within a couple of days and I won’t lie, I’m already planning on making another haha. It’s that good!

So if this cheesecake has caught your eye and got your mouth drenched in saliva, you know the drill. Keep on scrolling below for the recipe:

Category: Sweet Treat / Desert

Serves: 12-16

Prep Time: 30-40 Minutes

Bake Time: 60 Minutes

Chill Time: Overnight

Overall Time: 1 Day

Ingredients You Need For Base / Streusel:

  • 225g Of Unsalted Butter, Melted
  • 350g Of Plain Flour
  • 200g Of Caster Sugar

Ingredients You Need For Cheesecake:

  • 560g Of Full Fat Philadelphia Cream Cheese
  • 120ml Of Sour Cream
  • 200g Of Caster Sugar
  • 2tbsp Of Cornflour
  • 1tbsp Of Vanilla Bean Paste
  • Zest Of 2 Lemons
  • 2 Large Eggs

Ingredients You Need For Raspberry Filling:

  • Jar Of Raspberry Jam
  • 300g Fresh Raspberries

How To Make Base & Streusel:

  • Firstly, gather together your equipment and ingredients, line a 8inch square loose-bottomed baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a large mixing bowl, add 350g of plain flour and 200g of caster sugar.
  • Next, drizzle in the 225g of unsalted butter and using a fork, mix the butter in with the dry ingredients until the mixture has formed clumps.
  • Tip 2/3rds of the mixture into the prepared baking tin and using your fingers, press the mixture out evenly across the tin. Then, use the bottom of a glass to compact the mixture into a smooth, even layer.
  • Using a fork, dock all over the base.
  • Now, place into the freezer for around 10 minutes. Once that 10 minutes is up, take out the freezer and place into the preheated oven for around 20 minutes, until golden brown.
  • Once baked, take out the oven and set aside.
  • Also, wrap the remaining streusel into clingfilm and set aside until later.

Ingredients You Need For Cheesecake:

  • Now that the base is made, it’s time to make the cheesecake filling.
  • Place the 560g of full fat cream cheese, 120ml of sour cream, 200g of caster sugar, 2tbsp of cornflour, 1tbsp of vanilla bean paste, zest of two lemons and two large eggs into a large mixing bowl and mix together until smooth and combined.
  • Pour the cheesecake filling over the cooled base and give the filled tin a gentle shake to spread the filling out evenly.

How To Make Raspberry Filling:

  • In a microwavable bowl, add 4tbsp of raspberry jam. Place into the microwave and in 10 second blasts, blasts the jam until it has loosened.
  • Remove from the microwave once your happy with the consistency and place into a large bowl.
  • Add the 300g of fresh raspberries into the same large mixing bowl and mix together with the jam until fully coated.
  • Dot the raspberry filling across the top of the cheesecake.
  • Then, crumble the remaining streusel evenly across the top of the cheesecake.
  • Place the cheesecake into the oven and bake for 35-40 minutes or until the streusel has slightly browned (TIP: the cheesecake filling may still have a very slight wobble, that’s perfectly normal and doesn’t need to be cooked for longer).
  • Once baked, remove from the oven and allow to cool on the side for one hour.
  • When the hour of cooling is up, place into the fridge overnight.
  • Finally, after it’s chilled overnight, the cheesecake should be set. Carefully remove from the baking tin and cut into squares to serve.

That’s your Lemon & Raspberry Cheesecake Streusel Bars prepared, baked and chilled, ready for you to enjoy!

Oh god, I know, my mouths watering whilst writing this and looking back at the photos too.

Now you can see why I couldn’t hold back sharing this asap, right? Bloody immaculate vibes coming from this cheesecake.

That’s your summer special occasion or bbq desert ready! You can thank me later *wink wink*.

Let me know in the comments below if you make this cheesecake bars yourself and if you do, what your thoughts are on it. Has this got you summer ready?

Sending you all tons of love & hugs as always,

Elle xo


1 Comment

  1. May 17, 2023 / 12:03 am

    Lemon and raspberry are two flavours I absolutely love together (and on their own); this sounds like the perfect sweet treat to make for me!

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