These Lemon Raspberry Cheesecake Bars are a dreamy balance of tart, sweet, and creamy. With a buttery graham cracker crust, tangy lemon cheesecake layer, and swirls of fresh raspberry, they’re perfect for spring and summer gatherings—or anytime you crave a vibrant dessert. Easy to slice, easy to serve, and always a hit!
✨ Why You’ll Love These
✔ No water bath needed – foolproof baking
✔ Stunning swirl effect (easier than it looks)
✔ Make-ahead friendly – tastes better chilled
✔ Gluten-free option with simple swap
Yields: 16 bars
Prep time: 25 minutes
Chill time: 2 hours
Bake time: 30-35 minutes
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- ½ cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until well combined.
Step 3: Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool slightly.
Step 4: While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Step 5: Beat in the lemon zest and lemon juice until combined.
Step 6: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 7: In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Let the raspberry sauce cool slightly.
Step 8: Pour the cheesecake filling over the cooled crust in the baking pan.
Step 9: Drizzle the cooled raspberry sauce over the cheesecake filling.
Step 10: Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake filling, creating a marbled effect.
Step 11: Bake for 30-35 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly.
Step 12: Remove the dish from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 2 hours before cutting into bars.
Step 13: Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 equal squares and serve.
💎 Chef’s Pro Tips
✅ Room temperature ingredients prevent cracks
✅ Clean cuts: Dip knife in hot water between slices
✅ Extra tang: Add 1 tbsp limoncello to filling
📊 Nutrition (Per Bar)
| Calories 280 | Protein 4g | Carbs 25g |
| Sugar 18g | Fat 18g | Gluten-Free Option ✔ |
🍽 Serving Ideas
- Brunch Star: Top with candied lemon slices
- Dinner Party: Serve with raspberry coulis drizzle
- Summer Twist: Add toasted coconut flakes
🔄 Dietary Swaps
- Lighter: Use Neufchâtel cheese + Greek yogurt
- Vegan: Coconut cream + silken tofu base
- Nutty Crust: Swap Graham’s for almond flour
Enjoy your delicious Lemon Raspberry Cheesecake Bars!
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