Raspberry Lemon Cheesecake Bars
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Indulge in the vibrant flavors of summer with these irresistible Raspberry Lemon Cheesecake Bars! If you crave the zesty brightness of lemon paired with the luscious sweetness of raspberries, then these treats are made just for you.
With a perfectly buttery graham cracker crust, a rich and creamy lemon cheesecake filling, and a delightful raspberry swirl, each bite is a refreshing burst of flavor that embodies the essence of sunny days.
These raspberry lemon cheesecake bars are not just a dessert; they’re a celebration of seasonal fruit and bright flavors! Perfect for picnics, barbecues, or a sweet treat to brighten your day, they’re sure to be a hit wherever you take them.
Grab a slice and savor the taste of summer in every bite! Who’s ready to indulge?
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Graham cracker crumbs: Makes the base for the lovely cheesecake.
- Sugar: Sugar goes in the crust and the filling.
- Butter: Butter helps bind the crust together.
- Cream cheese: Use full-fat brick-style cream cheese.
- Lemon: Fresh lemon zest and juice make the filling extra lemony.
- Vanilla: A splash of vanilla for added flavor.
- Egg
- Raspberry jam: Use seedless jam for the best results. You can choose to use store-bought or homemade.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the crust. Combine the graham cracker crumbs, sugar, and butter then press the mixture firmly into the bottom of a 9-inch pan. Bake for 10 minutes.
- Make the filling. Cream the cream cheese and sugar until smooth. Beat in the lemon zest, juice, and vanilla. Gently mix in the egg. Spread mixture over the baked crust and swirl with raspberry jam. Bake for 30 minutes.
- Chill. Allow the cheesecake bars to cool to room temperature then refrigerate for at least 3 hours or overnight.
- Slice into bars and serve.
Tips For Success
- Make sure cold ingredients are brought to room temperature. This will ensure that all ingredients blend together easily.
- Use a mixer for the filling. This will make it easier for that smooth, lump free texture.
- For an extra kick of lemon flavor, gently rub fresh lemon zest into your sugar. This simple step releases the fragrant oils, infusing your cheesecake with vibrant citrus goodness.
- Bake the bars until you see a slight jiggle in the center when you nudge the pan. That’s the sweet spot—perfectly set but still delightfully creamy!
- For perfectly clean and stunning cuts, be sure to let your bars chill completely in the refrigerator before slicing! Trust me, a little patience goes a long way in achieving those beautiful, picture-perfect pieces!
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Raspberry Lemon Cheesecake Bars
Ingredients
For the Crust
- 1 ½ cups (150 g) graham cracker crumbs
- ⅓ cup (66 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 16 ounces (453 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup (80 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, room temperature, lightly beaten
- ½ cup (160 g) seedless raspberry jam
Instructions
Make the Crust
- Preheat oven to 350ºF. Line a 9-inch square baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
- Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
- Press it into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool while making the filling.
Make the Filling
- Reduce the oven temperature to 300ºF.
- Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined.
- Add the lemon zest, lemon juice, and vanilla. Beat until combined.
- Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
- Pour over prepared crust ans spread unto an even layer. Dot the jam over the filling and gently swirl with a butter knife.
- Bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly.
- Let the cheesecake cool completely in the pan on a wire rack, about 2 hours. Refrigerate until thoroughly chilled, at least 3 hours or upt to 24 hours.
- Using the foil overhang, remove the cheesecake from the pan. Cut into 16 pieces before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.