These lemon raspberry cheesecake bars are creamy, refreshing, and a lot easier to make than a full cheesecake. I love the balance of sweet citrus with the tart raspberry swirl, and they make such a bright, elegant treat for summer—or really any season.
Why You’ll Love This Recipe
I like how simple these cheesecake bars are to prepare, yet they taste like something from a bakery. The graham cracker crust adds a buttery crunch, while the lemon zest and juice give the filling a lively flavor. The raspberry swirl not only makes them beautiful but also brings a fruity brightness that cuts through the richness. I also appreciate that I can make them ahead, since the flavor improves after chilling overnight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Crust:
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graham cracker crumbs
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salted butter, melted
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granulated sugar
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fresh lemon zest
Lemon Cream Cheese Filling:
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cream cheese, softened
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granulated sugar
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fresh lemon zest
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fresh lemon juice
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large eggs
Raspberry Swirl:
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raspberries, fresh or frozen
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granulated sugar
Directions
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Preheat the oven to 325°F (165°C) and line an 8×8-inch square baking pan with parchment paper.
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Mix the graham cracker crumbs, melted butter, sugar, and lemon zest. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8 minutes, then cool slightly.
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Beat the softened cream cheese until smooth, then mix in sugar, lemon zest, and lemon juice. Add the eggs one at a time until incorporated. Pour the filling over the cooled crust.
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Blend the raspberries into a puree, strain out the seeds, then stir in sugar. Drop spoonfuls of the puree over the filling and swirl with a knife.
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Bake for 36–40 minutes, until the edges are set but the center still jiggles slightly. Cool completely on a rack, then refrigerate for at least 2 hours or overnight before slicing.
Servings and timing
This recipe makes about 16 bars. Prep takes around 15 minutes, bake time is 40 minutes, and chilling takes at least 2 hours. Total time is about 3 hours.
Variations
I sometimes swap the raspberries for blackberries, strawberries, or blueberries depending on the season. If I want a different twist, I use lime juice instead of lemon, or add a bit of vanilla extract for a softer flavor. For a larger batch, I double the recipe and bake in a 9×13-inch pan.
Storage/Reheating
I keep leftover bars in an airtight container in the fridge for up to 5 days. They also freeze beautifully for up to 2 months. I freeze them on a tray first, then wrap individually. When I’m ready to serve, I thaw them overnight in the fridge.
FAQs
Can I make these cheesecake bars without eggs?
I don’t recommend it. The eggs are essential for the creamy texture and structure of the bars.
Do I need a water bath for this recipe?
No, I skip the water bath. The bars bake evenly without it, though I can place a tray of water on a lower rack if I want extra moisture in the oven.
Can I make these in a cupcake pan?
Yes, I line cupcake tins with liners, press in a bit of crust, bake for a few minutes, then fill with batter and swirl in raspberry puree. They bake in about 18–20 minutes.
How do I cut clean slices?
I use a sharp knife dipped in hot water, wiped clean between each slice. This keeps the edges neat and smooth.
Can I use bottled lemon juice instead of fresh?
I prefer fresh lemon juice and zest because they add much brighter flavor. Bottled juice tends to taste flat.
Conclusion
These lemon raspberry cheesecake bars are one of my favorite desserts to make ahead and share. I love the way the tangy lemon and tart raspberry brighten the creamy cheesecake, and they’re always a hit at gatherings. With simple ingredients and a stunning swirl, these bars feel special without being complicated.
