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Lemon Raspberry Cheesecake Bars

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These Lemon Raspberry Cheesecake Bars feature a buttery graham cracker crust, a tangy lemon cream cheese filling, and a vibrant raspberry swirl. They’re elegant, refreshing, and easy to make—perfect for any season or occasion.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp salted butter, melted
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon zest
  • Lemon Cream Cheese Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 2 large eggs
  • Raspberry Swirl:
  • 1/2 cup raspberries (fresh or frozen)
  • 1 tbsp granulated sugar

Instructions

  1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and lemon zest. Press into the bottom of the pan to form a crust. Bake for 8 minutes. Let cool slightly.
  3. In a mixing bowl, beat cream cheese until smooth. Add sugar, lemon zest, and lemon juice. Mix well.
  4. Add eggs one at a time, mixing just until incorporated. Pour filling over the cooled crust.
  5. Puree raspberries and strain to remove seeds. Stir in sugar. Drop spoonfuls over the filling and swirl gently with a knife.
  6. Bake for 36–40 minutes until edges are set and the center jiggles slightly.
  7. Cool completely on a wire rack, then refrigerate at least 2 hours or overnight before slicing.

Notes

  • Substitute raspberries with strawberries, blueberries, or blackberries.
  • Lime juice can replace lemon for a citrus twist.
  • Add vanilla extract for extra depth of flavor.
  • Double the recipe and bake in a 9×13-inch pan for a larger batch.
  • For clean cuts, use a hot knife wiped between slices.

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