Name: Raspberry Lemon Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar (for crust); 1/2 cup melted butter; 16 oz (450g) cream cheese, softened; 1/2 cup sugar (for filling); 2 eggs; Zest of 1 lemon; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 1/2 cup fresh or frozen raspberries; 1 tbsp sugar (for raspberry swirl); 1 tsp lemon juice (for raspberry swirl)

Jump to Recipe·Print Recipe

These Raspberry Lemon Cheesecake Bars are a perfect balance of creamy, tangy, and fruity flavors. A buttery graham cracker crust supports a luscious lemon cheesecake filling, topped with a vibrant raspberry swirl. They’re refreshing yet indulgent—ideal for dessert lovers who want a twist on classic cheesecake.

Raspberry Lemon Cheesecake Bars

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup melted butter

For the filling:

16 oz (450g) cream cheese, softened

½ cup sugar

2 eggs

Zest of 1 lemon

2 tablespoon fresh lemon juice

1 teaspoon vanilla extract

For the raspberry swirl:

½ cup fresh or frozen raspberries

1 tablespoon sugar

1 teaspoon lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (160°C). Line an 8x8 inch pan with parchment paper.

Make the crust by mixing graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let it cool slightly.

For the raspberry swirl, heat the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5–6 minutes until thickened. Strain to remove seeds if desired, then let cool.

To make the filling, beat cream cheese and sugar together until smooth. Add eggs, lemon zest, lemon juice, and vanilla extract, mixing until creamy and well combined.

Pour the cream cheese filling over the cooled crust. Drop dollops of the raspberry mixture on top and use a knife to gently swirl it through the filling.

Bake for 35–40 minutes, or until the center is just set. Let the bars cool completely, then chill in the refrigerator for at least 2 hours before slicing.

Slice and serve. Optionally, dust with powdered sugar or top with fresh berries for extra flair.

Servings and timing

This recipe yields about 16 bars, depending on how large I cut them. Preparation takes roughly 15 minutes, baking is about 40 minutes, and chilling requires at least 2 hours for the best texture.

Variations

I sometimes like to swap fresh raspberries for blueberries or blackberries for a different berry twist. Adding a teaspoon of lemon extract can boost the lemon flavor even more. For a nutty crunch, I might sprinkle chopped toasted almonds on the crust before baking. If I want it extra indulgent, a drizzle of white chocolate on top pairs beautifully.

Storage/Reheating

I store these cheesecake bars in an airtight container in the fridge for up to 4 days. Since they’re best served chilled, I usually don’t reheat them. If needed, I let them come to room temperature for about 15 minutes before serving to enhance the creamy texture.

FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Just thaw them before cooking to make the swirl.

Can I make this recipe gluten-free?

Absolutely. I substitute gluten-free graham cracker crumbs for the crust to keep it gluten-free.

How do I prevent the cheesecake from cracking?

I avoid overbaking and make sure the oven temperature is steady at 325°F. Cooling the bars gradually and chilling before slicing also helps.

Can I prepare this recipe ahead of time?

Yes, these bars taste even better the next day after chilling overnight.

Can I freeze these cheesecake bars?

I do freeze them by wrapping tightly in plastic wrap and foil. When ready to eat, I thaw them overnight in the fridge.

Conclusion

I find these Raspberry Lemon Cheesecake Bars are a delightful way to satisfy my craving for something creamy and fruity. The bright lemon and raspberry flavors brighten up any dessert table, and the creamy texture paired with a crunchy crust is just perfect. They’re simple to make, store well, and always impress guests with their lovely presentation and taste. If I want a refreshing yet indulgent treat, this recipe never disappoints.

Recipe:

Raspberry Lemon Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 2 hours 55 minutes (including chilling)
Yield: About 16 bars
Diet: Vegetarian

Print Recipe

Description

These Raspberry Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a creamy lemon cheesecake filling and a vibrant raspberry swirl, offering a perfect balance of tangy, fruity, and indulgent flavors.

Instructions

Preheat oven to 325°F (160°C). Line an 8x8 inch pan with parchment paper.
Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan. Bake 8–10 minutes, then cool slightly.
Heat raspberries, 1 tablespoon sugar, and 1 teaspoon lemon juice in a saucepan over medium heat. Simmer 5–6 minutes until thickened. Strain seeds if desired. Cool.
Beat cream cheese and ½ cup sugar until smooth. Add eggs, lemon zest, lemon juice, and vanilla extract; mix until creamy.
Pour filling over crust. Drop raspberry mixture on top and swirl gently with a knife.
Bake 35–40 minutes until center is just set. Cool completely, then chill at least 2 hours.
Slice and serve. Optionally dust with powdered sugar or top with fresh berries.