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Delicious Raspberry Lemon Cheesecake Bars topped with fresh raspberries.
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Raspberry Lemon Cheesecake Bars

Delightful blend of creamy cheesecake with fresh raspberries and zesty lemon, perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, cheesecake, Dessert Recipe, Lemon, Raspberry
Servings: 16 bars
Calories: 220kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Provides a crispy, buttery base.
  • 0.25 cups granulated sugar Sweetens the crust.
  • 0.5 cups melted butter Adds richness to the crust.

For the cheesecake filling

  • 2 packages cream cheese, softened Key ingredient for a creamy filling.
  • 0.75 cups granulated sugar Balances the tartness.
  • 2 large eggs Creates a fluffy texture.
  • 1 teaspoon vanilla extract Enhances overall taste.
  • 0.25 cups sour cream Adds tanginess.
  • 0.25 cups fresh lemon juice Provides fresh flavor.
  • 1 tablespoon lemon zest Increases citrus flavor.
  • 0.5 cups raspberry jam Adds beautiful raspberry swirls.
  • 1 tablespoon lemon juice Enhances raspberry flavor.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form a sturdy crust.

Making the cheesecake filling

  • In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, sour cream, lemon juice, and lemon zest until the mixture is creamy and homogenous.

Baking

  • Pour the cheesecake batter over the crust, spreading it evenly.
  • In a small bowl, combine raspberry jam and lemon juice. Drop spoonfuls of the raspberry mixture evenly over the cheesecake batter.
  • Use a knife to gently swirl the raspberry through the cheesecake.
  • Bake for 35-40 minutes, or until the center is set but slightly jiggly. Allow to cool completely at room temperature.

Chilling and Serving

  • Once cooled, refrigerate the bars for at least 4 hours or overnight for the best flavor.
  • When ready to serve, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and enjoy!

Notes

For an extra touch of flavor, add fresh raspberries on top before serving. You can use store-bought graham cracker crust for convenience, though homemade adds a personal touch. Let bars cool completely before refrigerating.