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To whip up these tasty Raspberry Lemonade Cheesecake Squares, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh raspberries (or frozen, thawed) - 2 tablespoons raspberry puree (optional for drizzling) - Fresh mint leaves for garnish (optional) Using high-quality ingredients makes a big difference. I recommend using fresh raspberries whenever possible. They offer great flavor and color. Opt for full-fat cream cheese for a rich and creamy texture. Unsalted butter lets you control the salt level. Fresh lemon juice brightens the taste, while zest adds a fragrant note. You can easily swap some ingredients if needed. Use gluten-free graham crackers for a gluten-free option. If you want a lighter option, try low-fat cream cheese. For a fruity twist, you can replace raspberries with blueberries or strawberries. If you don’t have fresh lemon juice, bottled juice works in a pinch, though fresh is best. Start by preheating your oven to 325°F (160°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the mix is well combined. Next, press this mixture into the bottom of a 9x9 inch baking pan. Make sure it’s even and compact. Bake it for 10 minutes, then take it out and let it cool slightly. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar until it's smooth and creamy. Add 3 large eggs, one at a time, mixing well after each addition. Then, stir in the zest of 1 lemon and ¼ cup of fresh lemon juice. This will give your filling a bright and fresh taste. Gently fold in 1 cup of fresh raspberries into the cheesecake mixture. Be careful not to break them too much. You want to keep some whole berries for texture and flavor. If you like, you can also prepare raspberry puree for drizzling later. Pour the cheesecake filling over the cooled crust. Spread it evenly. Bake in the oven for about 30-35 minutes. The center should be slightly set but have a small jiggle. Once done, take it out and let it cool at room temperature for about an hour. After that, refrigerate the cheesecake squares for at least 4 hours to let them set completely. To bake your Raspberry Lemonade Cheesecake Squares well, follow these steps closely: - Preheat your oven to 325°F (160°C). - Use a 9x9 inch pan for perfect size. - Always press the crust down firmly for even baking. - Bake the crust for 10 minutes to set it. - Let it cool slightly before adding the filling. These steps help to keep your crust crisp and tasty. For a smooth cheesecake filling, make sure to soften the cream cheese first. Here are some tips: - Use room temperature cream cheese to avoid lumps. - Beat cream cheese and sugar until creamy and smooth. - Add eggs one by one, mixing well after each. - Fold in raspberries gently to keep them whole. These tricks help create a creamy texture that melts in your mouth. To serve your cheesecake squares beautifully, consider these ideas: - Cut the squares neatly with a sharp knife. - Drizzle raspberry puree over the top for color. - Add fresh mint leaves for a pop of green. - Serve chilled for the best flavor and texture. These presentation tips will make your dessert look as good as it tastes! {{image_2}} You can change the flavor in fun ways. Try adding other berries like blueberries or strawberries. Swirl in some berry puree before baking. This gives a pretty look and extra flavor. You can mix and match flavors for a unique taste. Each bite will be a surprise! You can make these cheesecake squares dairy-free or vegan. Use vegan cream cheese instead of regular cream cheese. Swap the eggs for flax eggs or a store-bought egg replacer. For the crust, use coconut oil instead of butter. This way, everyone can enjoy this treat. Not everyone likes the same sweetness. You can adjust the sugar to your taste. Try reducing the granulated sugar in the filling. If you want it sweeter, add a bit of honey or agave syrup. Taste as you mix to find your perfect balance. Enjoy your squares just how you like them! To keep your raspberry lemonade cheesecake squares fresh, store them in an airtight container. This helps keep moisture out and flavor in. Place the squares in the fridge if you plan to eat them within a week. If you're not eating them soon, freezing is a great option. Freezing these treats is easy. First, let the cheesecake squares cool completely. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These cheesecake squares stay fresh in the fridge for about five to seven days. For the best taste, enjoy them within the first few days. If you notice any change in texture or smell, it's best to toss them. Always check for any signs of spoilage before indulging. Yes, you can use frozen raspberries. Just make sure to thaw them first. Drain any extra liquid to keep your cheesecake from getting too wet. Frozen berries work great and will still add that lovely tart flavor. These cheesecake squares will last in the fridge for about five days. Make sure to cover them tightly with plastic wrap or place them in an airtight container. If they last that long, you're doing great! Absolutely! To make these cheesecake squares gluten-free, simply use gluten-free graham cracker crumbs. You can find them in stores or online. The rest of the ingredients are naturally gluten-free, so you’re all set! If your cheesecake cracks, don’t worry! It can still taste great. To avoid cracks in the future, try baking it in a water bath. If a crack happens, you can cover it with whipped cream or fruit puree for a pretty fix. You’ll know your cheesecake is done when the edges are set, but the center still jiggles slightly. It will firm up as it cools. A toothpick inserted in the center should come out mostly clean. Keep an eye on it during the last few minutes of baking! This blog post showed you how to make delicious cheesecake squares from scratch. We discussed the key ingredients you need and the best ways to prepare them. I shared step-by-step instructions and helpful tips for perfect results. You also learned about tasty variations and how to store your cheesecake. Now you can bake with confidence! Try this recipe and share your tasty results.

Raspberry Lemonade Cheesecake Squares

Indulge in the sweet and tangy delight of Raspberry Lemonade Cheesecake Squares! This easy recipe combines a buttery graham cracker crust with creamy cheesecake infused with fresh raspberries and zesty lemon. Perfect for any occasion, these delicious squares are a showstopper. Ready in just a few hours, impress your friends and family with this delightful treat. Click to explore the full recipe and bring this tasty dessert to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

¼ cup fresh lemon juice

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons raspberry puree (optional for drizzling)

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture into the bottom of a 9x9 inch baking pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice until fully incorporated.

      Add the raspberries: Gently fold in the fresh raspberries into the cheesecake mixture, being careful not to break them up too much.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the oven for about 30-35 minutes or until the center is slightly set but still has a slight jiggle.

          Cool and chill: Once baked, remove from the oven and let it cool at room temperature for about an hour. Then, refrigerate the cheesecake squares for at least 4 hours, or until fully chilled and set.

            Serve: Once set, use a sharp knife to cut the cheesecake into squares. Drizzle with raspberry puree if desired, and garnish with fresh mint leaves before serving.

              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares