Cream Cheese Lemon Raspberry Bars

These bars are the perfect summer treat! They have a tender flaky crust with creamy bright lemon filling and then just a little added sweetness from the raspberry jam. They are soft and tender in the center and have a light crust on the outside. They are so good!! I also thought they would be good individually frozen as well! Keep in the fridge covered for up to 4-5 days.

Ingredients

For the crust

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes

For the filling

• 8 oz cream cheese, softened
• 2 cups sugar
• 1/4 cup flour
• 3/4 cup fresh squeezed lemon juice
• zest of one lemon
• 6 eggs
• 1 tsp. vanilla extract
• 2-3 tbsp raspberry jam

Directions

Preheat the oven to 350 degrees and line a 9×13 inch baking pan with parchment, enough that it hangs over a little. Or spray the bottom with non-stick spray. It will help getting the bars out of the pan.

To prepare the crust in a medium mixing bowl combine the flour, sugar and salt together. I like to use my hands so I can feel the mixture better, but you can use a pastry cutter or fork if you prefer. Then add in the cubed butter and crumble it down into pea size so it’s like sand almost. Press the mixture into the bottom of the prepared baking pan and bake for 10 minutes. While that’s baking make the filling.

In a large mixing bowl combine together the softened cream cheese and sugar. Mix with a hand mixer just for a couple minutes until its smooth and creamy. Then add in the flour, lemon juice, zest, and eggs one at a time. Mixing in between additions. Then add in the vanilla and scrap down the sides if needed and make sure it’s all smooth. Pour the mixture into the baked crust. Then using a teaspoon or spoon, spoon little dollops of the raspberry jam onto each piece so about 12. Run a knife or toothpick through the centers of the raspberry jam dollops one time and it will create little hearts or you can swirl it around it doesn’t matter. Bake in the oven for about 30-35 minutes just until the top is slightly golden and the center is firm. Give it a little shake to see. If it jiggles at all put it back in for a couple minutes. Once set let cool completely and then place in the fridge for 2-3 hours to completely set. You can sprinkle powdered sugar on if you want. Cut into squares and enjoy!