Lemon Raspberry Cheesecake Bars are the ultimate summer dessert you’ve been waiting for. Combining zesty lemon with the sweet, vibrant touch of raspberry, these bars offer a refreshing twist on traditional cheesecake. The creamy texture of the cheesecake, paired with a buttery graham cracker crust and stunning raspberry swirls, makes every bite a moment to savor. Whether you’re preparing a treat for a picnic, a backyard BBQ, or simply indulging in a summer craving, this easy-to-make recipe is your go-to for seasonal delight. Let’s dive into this irresistibly fruity favorite!
Why You’ll Love This Recipe
These lemon raspberry cheesecake bars are a delightful treat for several reasons:
- Simple preparation: They may look fancy, but making them is pleasantly uncomplicated.
- Fully adaptable: Adjust the flavors or change the crust to fit your taste.
Ingredients
Graham Cracker Crust
- 2 2/3 cups graham cracker crumbs
- 2/3 cup unsalted butter, melted
- 1/3 cup granulated sugar
Lemon Cheesecake Filling
- Four 8-ounce blocks of cream cheese, brought to room temperature
- 1 cup granulated sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 4 large eggs
Raspberry Sauce
- 12 ounces fresh raspberries
- 1/8 cup granulated sugar
- 3 tablespoons water, divided
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
How to Make Lemon Raspberry Cheesecake Bars
Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Firmly press the mixture into the base of a 9×13-inch baking dish.
- Bake for 10 minutes. Remove and allow to cool slightly.
Make the Cheesecake Filling:
- In a large bowl, whip the cream cheese, sugar, and vanilla until light and creamy, about 2 minutes.
- Incorporate the eggs one by one, mixing on low speed just until each is blended.
- Stir in the lemon juice.
- Evenly spread the cheesecake mixture over the prepared crust.
Prepare the Raspberry Swirl:
- In a saucepan over medium heat, combine raspberries, sugar, 2 tablespoons water, and lemon juice. Simmer until the berries break down.
- Remove seeds by straining the mixture, then return the smooth sauce to the pan.
- Mix cornstarch with the remaining 1 tablespoon water and add to the raspberry sauce. Cook until it thickens.
- Allow to cool slightly, then spoon dollops over the cheesecake layer and create swirls with a toothpick or knife.
Bake:
- Bake for 40–45 minutes until the edges are set and the center still has a slight wobble.
- Cool on a wire rack for 1 hour.
- Chill in the fridge for at least 4 hours or overnight before cutting into bars.
Helpful Tips
- Bring your cream cheese to room temperature for the creamiest filling.
- Avoid overmixing after adding eggs to prevent incorporating too much air.
- Strain the raspberry mixture well for a seedless, silky texture.
- Allow bars to chill fully for clean, neat slices.
- Line your dish with parchment paper to lift the bars out effortlessly.
Substitutions And Variations
- Fruit swap: Use blueberries or blackberries instead of raspberries.
- Crust variations: Try crushed vanilla wafers or digestive biscuits.
- Low-fat option: Use reduced-fat cream cheese.
- Citrus twist: Add zest from the lemon to intensify flavor.
- Swirl styles: Make multiple fruit swirls for a colorful finish.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, just thaw and drain them first.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free graham crackers for the crust.
How do I know when it’s done baking?
The center should have a gentle jiggle, while the edges appear firm.
Can I double the recipe?
Yes, but use two baking pans or a larger pan to ensure even cooking.
Storage Instructions
Store leftover lemon raspberry cheesecake bars in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
These lemon raspberry cheesecake bars are a summertime dream come true. Featuring a golden graham cracker crust, a tangy-sweet lemon cheesecake center, and rich raspberry swirls, each bite delivers refreshing, creamy bliss. Whether you’re hosting a gathering or simply craving a treat, these bars are sure to steal the spotlight. Give them a try, let us know how you liked them, and don’t forget to explore more of our fruity dessert favorites!
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Lemon Raspberry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
Description
Lemon raspberry cheesecake bars feature a buttery graham cracker crust, creamy lemon-infused cheesecake, and vibrant raspberry swirl. Perfect for summer gatherings or sweet cravings. Try this easy dessert recipe today!
Ingredients
For the Crust:
2 2/3 cups graham cracker crumbs
2/3 cup unsalted butter, melted
1/3 cup granulated sugar
For the Cheesecake Filling:
Four 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
4 large eggs
For the Raspberry Swirl:
12 ounces fresh raspberries
1/8 cup granulated sugar
3 tablespoons water, divided
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Firmly press the mixture into the base of a 9×13-inch baking dish.
- Bake for 10 minutes. Remove and allow to cool slightly.
Make the Cheesecake Filling:
- In a large bowl, whip the cream cheese, sugar, and vanilla until light and creamy, about 2 minutes.
- Incorporate the eggs one by one, mixing on low speed just until each is blended.
- Stir in the lemon juice.
- Evenly spread the cheesecake mixture over the prepared crust.
Prepare the Raspberry Swirl:
- In a saucepan over medium heat, combine raspberries, sugar, 2 tablespoons water, and lemon juice. Simmer until the berries break down.
- Remove seeds by straining the mixture, then return the smooth sauce to the pan.
- Mix cornstarch with the remaining 1 tablespoon water and add to the raspberry sauce. Cook until it thickens.
- Allow to cool slightly, then spoon dollops over the cheesecake layer and create swirls with a toothpick or knife.
Bake:
- Bake for 40–45 minutes until the edges are set and the center still has a slight wobble.
- Cool on a wire rack for 1 hour.
- Chill in the fridge for at least 4 hours or overnight before cutting into bars.
Notes
Bring cream cheese to room temperature for a smooth filling.
Chill thoroughly before slicing for clean cuts.
Use parchment for easier removal.
Fresh or thawed raspberries work.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 383
- Sugar: 20g
- Sodium: 210mg
- Fat: 27g
- Protein: 5g
- Cholesterol: 110mg