Go Back
Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars are a delicious, fruity, and creamy dessert that combines tangy lemon with sweet, tart raspberries. Perfect for any occasion, these bars offer a zesty balance of flavors with a buttery crust and smooth cheesecake filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings 16

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 8x8-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

Making These Lemon Raspberry Cheesecake Bars in Advance
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 9x13-inch pan, simply double the ingredients and bake at 325°F for 38-42 minutes.