• 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 Tbs lemon zest
  • 1/2 cup butter melted


  • 4 8 oz pkg cream cheese, softened
  • 1 cup sugar
  • 2 Tbs lemon juice
  • Zest from 1 lemon + more for topping
  • 4 eggs
  • 2 1/2 cup raspberries + more for topping
  • Whipped topping optional


  1. Preheat oven to 325.
  2. Line a 9″x13″ pan with tinfoil, set aside.
  3. In bowl stir together graham cracker crumbs, sugar, lemon zest and butter.
  4. Press mixture into prepared pan and bake in oven for 10 minutes.
  5. Meanwhile in large bowl beat your cream cheese until smooth.
  6. Add in your sugar, lemon juice and lemon zest and beat again until combined.
  7. Add in your eggs one at a time, mixing well after each addition.
  8. Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.
  9. Bake in oven for 35-40 minutes until center is almost set, remove from oven and let cool completely.
  10. Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.
  11. This article and recipe adapted from this site

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