I love raspberry. On toast, in ice cream, on bread and of course as a filling! It’s tradition in my family to put raspberry preserves between two layers of chocolate cake (mmm, I can’t even talk about it without melting), so when I found this recipe for lemon cheesecake bars with raspberry filling I could barely contain my drool. I was a little nervous since I’ve never even considered making a bar before (or anything with oats for that matter), but it was so easy and I had nearly all the ingredients already in my kitchen. I made them for Easter dessert and my family scarfed them down! The only complaint: more raspberry!