½cup(113 g or 1 stick) unsalted butter, , room temperature
½cup(60 g) fresh raspberries
16ounces(170 g) cream cheese, , room temperature
1cup(125 g) confectioners' sugar
2tablespoonsfresh lemon juice
Graham Cracker Crust
Line an 8x8 baking pan with parchment paper and set aside. In a plastic bag, crush the graham crackers finely with the bottom of a measuring cup. In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter. Stir the mixture the mixture is the texture resembles wet sand. Dump the graham cracker mixture into the prepared pan. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
Place raspberries in the bowl of a food processor and sprinkle sugar on top. Let the berries sit for 15 minutes so the raspberries get juicy. Pulse the berries until smooth, about ten 1-second pulses. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust.
Dollop spoonfuls of the raspberry purée on top of the unbaked cheesecake. Use a skewer or knife to make swirls.
Freeze cheesecake bars uncovered for one hour. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, cut into bars. Store in an airtight container in the fridge (or freezer) and serve cold.
Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.