Raspberry Lemon Cheesecake Bars

Method

Graham Cracker Crust

• 1)

  Preheat the oven to 350, using an 8×8 pan lined with parchment

• 2)

  Combine crushed Simple Mills Sweet Thins, melted butter and sugar in a small bowl

• 3)

  Add mixture to the 8×8 pan and press down with your hands or spatula to create the crust layer

• 4)

  Place in the oven for 5-8 minutes and begin working on the filling

Cheesecake Filling

• 1)

  Using a mixer whip the cream cheese, then add your sugar, lemon juice, zest, vanilla and blend until combined

• 2)

  Add your eggs and blend slowly to combine

• 3)

  After graham cracker crust has cooled slightly, add in cheesecake filling

• 4)

  Blend raspberries and 1 tablespoon of sugar separately, you can strain the seeds once blended or leave them in (personal preference here!)

• 5)

  Pour the raspberry mixture over the cheesecake layer and take a nice or fork to create your swirl

• 6)

  Return to the oven for 40-50 minutes, bars should jiggle just slightly when done. Let rest and store in refrigerator or freeze.