These Raspberry Cheesecake Bars are creamy and sweet but deliver a punch with the tartness of the lemon and raspberry. So easy to throw together, but look (and taste) very decadent and fancy!

Raspberry Cheesecake Bars
Total Cooking Time: 2 hrs + 6 hrs to set (or overnight)
Makes: 10-12 bars

Ingredients – Filling

• 2-8 oz cream cheese, at room temp
• 2 eggs
• ½ c plain greek yogurt
• 1 tsp vanilla extract
• Pinch of sea salt
• 2 tbs flour
• 1 ½ c frozen raspberries
• 2 tbs lemon juice
• 1 tbs brown sugar

Ingredients – Crust

• 12 graham crackers, crushed
• 6 tbs unsalted butter, melted
• 1 tbs cinnamon
• Pinch of sea salt

Directions

1. Preheat your oven to 350°F. In a large bowl, mix together your crust ingredients until combined. The crust should be crumbly. 
2. Line a 9×13 casserole dish with parchment paper, and spray lightly with cooking spray. Add your crust, pressing evenly on the bottom of the pan. Make sure your crust is packed down, and cook in the oven for 10 mins. 
3. While the crust is baking, heat the raspberries, lemon juice, and sugar over medium heat. Make sure you stir the mixture continuously to avoid burning. Once the raspberry syrup has thickened, remove it from the heat and set aside.
4. In a large mixing bowl, beat your cream cheese and flour together using a stand mixer. Make sure the cream cheese is smooth before adding the remaining ingredients. Continue to beat until all clumps are gone. Pour the cream cheese mixture over the cooled crust, making sure the cheesecake mixture is even. Using a spoon, dribble your raspberry mixture. Use a toothpick to blend evenly. 
5. Reduce oven to 325°F and cook for 40 mins, or until the edges start to brown. Remove from oven and let cool for 30 mins. Leave in the fridge for at least 6 hours, or overnight.