Lemon Raspberry Cheesecake Bars offer a refreshing twist on the classic cheesecake, combining the tangy brightness of lemon with the sweet-tart flavor of fresh raspberries. These bars are a perfect balance of creamy, smooth cheesecake filling on a buttery graham cracker crust, creating a dessert that’s both rich and refreshing. The vibrant colors and flavors are not only a feast for the taste buds but also a beautiful treat for any occasion, from casual gatherings to more formal events. Whether you’re a fan of citrus desserts or berry-packed sweets, these cheesecake bars hit all the right notes. They offer a delightful contrast between the creamy filling and the slight crunch of the crust, making each bite a perfectly balanced indulgence. Whether served chilled on a warm day or as a comforting dessert in cooler weather, Lemon Raspberry Cheesecake Bars are sure to be a crowd-pleaser.
The History of Lemon Raspberry Cheesecake Bars
Cheesecake, in its many forms, has been enjoyed for centuries, originating in ancient Greece where it was considered a form of energy-boosting food. The modern American version of cheesecake evolved over time, especially with the invention of cream cheese in the late 19th century. Lemon and raspberry, both popular fruit flavors in desserts, have been added to cheesecakes for decades, often used to create lighter, fruit-forward variations of the classic. The trend of turning cheesecakes into bars, often seen as a more convenient and portable alternative, became popular in the 20th century as an easy-to-make dessert that could be sliced into individual portions. The pairing of lemon and raspberry specifically has become a favorite for its ability to balance the rich creaminess of cheesecake with bright, zesty, and slightly sweet fruit. Over the years, bakers have experimented with this combination, developing recipes like the Lemon Raspberry Cheesecake Bars, which have become a beloved treat for both special occasions and everyday enjoyment.
Ingredients Breakdown
For the crust:
- Graham cracker crumbs: The base of the crust, providing a sweet, slightly crunchy texture that contrasts beautifully with the creamy filling.
- Sugar: Sweetens the crust, helping it to bind together while adding a touch of sweetness.
- Unsalted butter: Adds richness and helps hold the crust together once it’s pressed into the pan.
- Salt: Balances the sweetness and enhances the overall flavor of the crust.
For the cheesecake filling:
- Cream cheese: The base of the cheesecake filling, providing that signature creamy and rich texture.
- Granulated sugar: Sweetens the filling and helps create the smooth consistency of the cheesecake.
- Sour cream: Adds tang and helps balance the sweetness of the filling, giving it a smooth, velvety texture.
- Eggs: Bind the filling together, giving it structure and a smooth consistency.
- Vanilla extract: Enhances the flavor of the filling with a warm, aromatic note.
- Lemon juice and zest: Provide a fresh, tangy flavor that gives the cheesecake bars a zesty and vibrant kick.
- Fresh raspberries: These provide a burst of fruity sweetness and a beautiful contrast in color to the creamy filling.
For the raspberry topping (optional):
- Fresh raspberries: For garnishing and adding an extra burst of flavor and color.
- Powdered sugar: A light dusting to add a touch of sweetness and help the raspberries pop visually.
Step-by-Step Recipe
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until well combined. Press the mixture evenly into the bottom of a greased 9×9-inch or 8×8-inch square baking pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat until fully combined, ensuring the mixture is smooth and lump-free.
- Add the raspberries: Gently fold in the fresh raspberries, being careful not to mash them too much. If you prefer a smoother filling, you can puree the raspberries and swirl them into the cheesecake mixture for a marbled effect.
- Assemble and bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Let the bars cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
- Serve and garnish: Once chilled, cut into squares. Garnish with fresh raspberries and a light dusting of powdered sugar for added flair, if desired.
Tips for the Perfect Lemon Raspberry Cheesecake Bars
Use full-fat cream cheese for the creamiest texture and best flavor. Make sure the cream cheese is softened before mixing to avoid lumps. Don’t overmix the batter, as this can lead to cracks in the finished bars. Allow the cheesecake bars to cool completely at room temperature before refrigerating them, as this helps prevent condensation from forming on the surface. For a smoother filling, mash the raspberries or even strain them before folding them into the batter. Chill the bars for at least 3 hours, but overnight chilling will ensure the bars are set and slice perfectly. If you want a stronger lemon flavor, feel free to increase the lemon zest or juice. To avoid the bars from sticking to the pan, line it with parchment paper or use a non-stick spray.
Variations and Customizations
To add a little crunch, consider mixing chopped almonds, pecans, or walnuts into the crust. For a more decadent touch, swirl a layer of raspberry jam into the cheesecake filling before baking. You can also drizzle some raspberry syrup over the bars before serving for added flavor and decoration. If you prefer a less tangy dessert, use a combination of regular cream cheese and mascarpone for a milder flavor. For those who love chocolate, you can add a layer of melted chocolate between the crust and the filling or sprinkle chocolate shavings on top for extra richness. If you’re short on time, you can use store-bought raspberry preserves instead of fresh raspberries. For a gluten-free version, swap the graham cracker crust for a gluten-free alternative, such as almond flour or gluten-free cookies.
Health Considerations and Nutritional Value
Lemon Raspberry Cheesecake Bars are a rich and indulgent treat, so they should be enjoyed in moderation. The combination of cream cheese, eggs, and sugar contributes to their high fat and calorie content. For those watching their calorie intake, consider cutting the bars into smaller portions. While the bars are deliciously sweet and creamy, the fresh raspberries do provide some nutritional value, such as vitamin C, fiber, and antioxidants. If you’re looking to make a lighter version, you can try using reduced-fat cream cheese, Greek yogurt instead of sour cream, or a low-calorie sweetener. The graham cracker crust is the most calorie-dense component, so if you want to reduce the calorie count further, you could use a lighter crust alternative, such as crushed nuts or a low-fat cookie. While not low in sugar, the fruit topping provides some natural sweetness, and swapping in a sugar substitute can make the dessert more suitable for those with dietary restrictions.
Frequently Asked Questions (FAQ)
Can I make these bars in advance? Yes, Lemon Raspberry Cheesecake Bars need to be chilled for at least a few hours before serving, so they’re perfect for making the day before.
Can I use frozen raspberries? Yes, frozen raspberries can be used, but fresh raspberries tend to hold up better in the cheesecake filling and provide a better texture and visual appeal.
How long will these cheesecake bars last? They can be stored in an airtight container in the refrigerator for up to 4-5 days.
Can I freeze these bars? Yes, these bars freeze well. Wrap them tightly in plastic wrap and aluminum foil, and they can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Can I use a different fruit for the topping? Absolutely! Blueberries, strawberries, or blackberries would be great alternatives to raspberries, or you could mix and match for a variety of berry flavors.
Why did my cheesecake crack? Cracks typically form when the cheesecake is overbaked or baked at too high of a temperature. To prevent this, be sure to bake at a moderate temperature and don’t overmix the batter.
Lemon Raspberry Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs about 9 rectangles, 100g
- 1/4 cup salted butter melted (56g)
- 2 tablespoons granulated sugar 25g
- 1 tablespoon fresh lemon zest 3g
Lemon Cream Cheese Filling
- 2 cups 16 oz cream cheese, softened (454g)
- 2/3 cup granulated sugar 133g
- 1 tablespoon fresh lemon zest 3g
- 1/4 cup fresh lemon juice 60g
- 2 large eggs at room temperature (112g)
Raspberry Swirl
- 3/4 cup raspberries fresh or frozen (95g)
- 2 tablespoons granulated sugar 24g
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (165°C) and line an 8×8-inch square baking pan with parchment paper. I recommend using unpainted metal binder clips to keep the parchment paper in place.
- In a small bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of melted butter, 2 tablespoons of sugar, and 1 tablespoon of fresh lemon zest. Mix until everything is fully combined and the graham cracker crumbs appear wet.
- Pour the graham cracker mixture into the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press the mixture down firmly and create an even, compact crust.
- Bake for 8 minutes, then remove from the oven. Place the pan on a wire rack to cool. Be sure to keep the oven on!
Lemon Cheesecake
- While the graham cracker crust bakes and cools, prepare the lemon cheesecake filling.
- Place 2 cups of room temperature cream cheese into a medium-sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment on medium to medium-high speed until the cream cheese is smooth and creamy.
- Add 2/3 cup of sugar, 1 tablespoon of lemon zest, and 1/4 cup of lemon juice. Mix on medium-low speed until fully combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the 2 eggs, one at a time, mixing on medium speed until each egg is fully incorporated.
- Pour the lemon cheesecake mixture on top of the cooled graham cracker crust.
Raspberry Swirl
- In a food processor or blender, blend 3/4 cup of fresh or thawed frozen raspberries.
- Pour the pureed raspberries through a mesh strainer to remove the seeds. Use the back of a spoon or rubber spatula to press the mixture through the strainer. If the puree sticks to the bottom of the strainer, scrape it off with a spatula.
- Stir 2 tablespoons of sugar into the raspberry puree by hand. The mixture will be thin, which is normal!
- Dollop spoonfuls of the raspberry mixture onto the lemon cheesecake batter. Use a knife or offset spatula to swirl the raspberry mixture through the cheesecake.
Baking
- Bake the cheesecake bars for 36-40 minutes. To check for doneness, do the wiggle test: look at the center, and check for a small jiggle rather than using a toothpick.
- Let the bars cool completely in the pan on a wire rack. Once they’ve reached room temperature, refrigerate them for at least 2 hours or overnight. Avoid placing them immediately in the fridge, as the top may crack.
- Serving
- Once chilled, top the bars with an additional sprinkle of lemon zest. Cut the bars using a sharp, warm knife, cleaning the knife after each cut for perfect squares.
- Leftover bars can be stored in the fridge for up to 5 days in an airtight container.
Notes
These lemon raspberry cheesecake bars will stay fresh in the fridge for up to 5 days when stored in an airtight container.
If you’d like to keep them longer, you can freeze the bars for up to two months! To do so, freeze them on a sheet pan until they’re firm to the touch. Then, wrap each bar in a layer of plastic wrap followed by foil. When you’re ready to enjoy them, place the bars in the fridge overnight to thaw, then unwrap and enjoy the next day. How To Make the Best Lemon Raspberry Cheesecake Bars
Ensure that your cream cheese is at room temperature before using. If you forget to let it sit out, cut the cream cheese into smaller squares and heat them in the microwave for 10-second intervals until they reach room temperature.
For the best flavor, use fresh lemon juice and lemon zest instead of bottled versions. The difference is noticeable!
Feel free to experiment with other berries! This recipe works wonderfully with blackberries, strawberries, or even marionberries. When checking for doneness, avoid using a toothpick. Instead, gently shake the pan while it’s still in the oven. If only a small circle in the center jiggles slightly, it’s ready. The center will set as the bars cool.
To get clean, smooth slices, use a sharp, warm knife. Fill a tall cup with hot water, dip the knife into it, and dry it completely before slicing. Repeat with each cut, cleaning the blade each time for the best results.
If you’d like to make this recipe in a 9×13-inch pan, simply double the ingredients and bake at 325°F for 38-42 minutes.