Raspberry Lemon Cheesecake Bars are a perfect blend of creamy, tangy, and fruity flavors. With a buttery graham cracker crust, luscious lemon-infused cheesecake filling, and vibrant raspberry swirls, these bars are as stunning as they are delicious—ideal for spring and summer gatherings or whenever you crave a refreshing dessert.
Why You’ll Love This Recipe
- The combination of lemon and raspberry offers a bright, zesty flavor that’s hard to resist
- Perfect balance of creamy texture and fruity tang
- Beautiful marbled top makes for an eye-catching presentation
- Great make-ahead dessert
- Can be made with fresh or frozen raspberries
- Freezes well for future enjoyment
- Kid-friendly and party-ready
- Simple ingredients and easy-to-follow steps
- Versatile – can be made gluten-free or dairy-free
- No need for a water bath like traditional cheesecake
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Salted butter, melted
- Granulated sugar
- Fresh lemon zest
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Fresh lemon zest
- Fresh lemon juice
- Large eggs
For the Raspberry Swirl:
- Raspberries (fresh or frozen)
- Granulated sugar
directions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- Make the crust by mixing graham cracker crumbs, melted butter, sugar, and lemon zest. Press into the bottom of the pan and bake for 10 minutes. Set aside.
- Prepare the raspberry swirl by cooking raspberries and sugar in a saucepan until thickened. Optionally strain to remove seeds. Cool slightly.
- Make the cheesecake filling by beating cream cheese until smooth. Add sugar, lemon zest, and juice. Mix in eggs one at a time on low speed.
- Assemble by pouring the cheesecake filling over the crust. Drop spoonfuls of raspberry sauce on top and swirl gently with a toothpick.
- Bake for 35–40 minutes, until the center is set but slightly jiggly.
- Cool completely, then refrigerate at least 2 hours (preferably overnight).
- Slice and serve chilled.
Servings and timing
Servings: 9–12 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2–4 hours (or overnight)
Total Time: Approx. 3 hours
Variations
- Gluten-Free: Use gluten-free graham crackers for the crust
- Dairy-Free: Swap in dairy-free cream cheese and plant-based butter
- Mixed Berry Swirl: Substitute half of the raspberries with blueberries or blackberries
- Extra Lemon: Add lemon extract or more zest for a bolder citrus flavor
- Crust Alternatives: Use crushed vanilla wafers or shortbread cookies instead of graham crackers
storage/reheating
Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer then transfer to a container or freezer bag—good for up to 2 months. Thaw in the refrigerator overnight before serving. These bars are best served chilled and don’t require reheating.
FAQs
How do I know when the cheesecake bars are done baking?
The center should be mostly set but still slightly jiggly when gently shaken. It will firm up as it cools.
Can I use frozen raspberries?
Yes, just thaw them slightly and proceed as directed. Frozen raspberries may take a little longer to cook down.
Do I have to strain the raspberry swirl?
No, straining is optional. If you don’t mind the seeds, feel free to skip this step.
Can I make this recipe ahead of time?
Absolutely! These bars are great when made a day ahead since they need to chill thoroughly.
What’s the best way to slice clean bars?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Can I use a different fruit for the swirl?
Yes, blueberries, strawberries, or blackberries make great alternatives.
Do I need to use a water bath?
No, this recipe is designed to bake without a water bath while still avoiding cracks.
How long do these need to chill?
At least 2 hours, but overnight is ideal for the best texture and flavor.
Can I double the recipe?
Yes, double it and use a 9×13-inch pan. Adjust baking time accordingly (usually 45–50 minutes).
Are these overly sweet?
No, the tartness from the lemon and raspberry balances the sweetness of the cheesecake filling beautifully.
Conclusion
Raspberry Lemon Cheesecake Bars are the perfect treat when you want something light, fruity, and crowd-pleasing. They’re as gorgeous as they are delicious, with a zippy burst of lemon and sweet raspberry swirl layered over a buttery crust. Whether you’re prepping for a party or just want a refreshing dessert to enjoy throughout the week, these cheesecake bars will not disappoint.
Description
These Raspberry Lemon Cheesecake Bars are the perfect mix of sweet and tangy. A buttery graham cracker crust is topped with creamy lemon cheesecake and swirled with fresh raspberry puree. They’re a crowd-pleasing dessert for spring and summer gatherings!
For the crust:
For the cheesecake filling:
For the raspberry swirl:
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Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
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In a blender or food processor, blend raspberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Set aside.
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In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time.
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Add sour cream, flour, lemon zest, lemon juice, and vanilla. Mix until well combined.
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Pour the cheesecake filling over the crust. Drop spoonfuls of the raspberry puree over the top, then swirl gently with a knife.
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Bake for 35–40 minutes, or until the center is set and just slightly jiggly.
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Let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
Notes
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You can use frozen raspberries if fresh aren’t available—just thaw and drain them first.
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For clean cuts, wipe the knife between slices.
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These bars keep well in the fridge for up to 5 days or can be frozen for up to 2 months.