Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars combine a buttery graham cracker crust, a smooth lemony cheesecake layer, and a vibrant raspberry swirl for a dessert that’s as stunning as it is delicious. The tartness of lemon and raspberry perfectly balances the creamy richness of the cheesecake, making these bars ideal for spring and summer gatherings or anytime you want a refreshing treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsmelted buttersugarcream cheeseeggsgranulated sugarvanilla extractlemon juicelemon zestraspberriescornstarchwater

directions

Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then let cool slightly.

In a large bowl, beat softened cream cheese until smooth.

Add sugar, eggs, lemon juice, lemon zest, and vanilla extract. Beat until well combined and creamy.

Pour the cheesecake filling over the cooled crust and smooth the top.

In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until thickened. Strain through a fine mesh sieve to remove seeds if desired.

Drop spoonfuls of the raspberry sauce over the cheesecake layer and swirl gently with a knife or toothpick.

Bake for 35-40 minutes, or until the center is set and the edges are slightly puffed.

Cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.

Servings and timing

This recipe yields 9-12 bars.Preparation time: 25 minutesBaking time: 35-40 minutesCooling and chilling time: 4-6 hoursTotal time: approximately 5-6 hours

Variations

Use a shortbread crust instead of graham cracker for a different texture.

Swap raspberries with blueberries or blackberries for a flavor twist.

Add a layer of whipped cream or lemon curd on top before serving.

Use Greek yogurt in place of part of the cream cheese for a lighter texture.

Add white chocolate chips into the cheesecake filling for extra indulgence.

storage/reheating

Store cheesecake bars covered in the refrigerator for up to 5 days.For best texture, do not freeze after baking, but you can freeze unbaked bars (without the raspberry swirl) and bake later.Serve chilled straight from the fridge for clean slices and best flavor.

FAQs

Can I use frozen raspberries?

Yes, just thaw and drain excess liquid before using.

Can I make these ahead of time?

Definitely—these are perfect made a day in advance and chilled overnight.

Do I need to use fresh lemon juice?

Fresh is best for bright, natural flavor, but bottled can work in a pinch.

How do I know when the bars are done baking?

The edges will be set and the center should jiggle slightly but not be wet.

Can I skip the fruit swirl?

Yes, you can omit it or replace it with a jam or curd swirl.

What can I use instead of graham crackers?

Digestive biscuits, shortbread cookies, or vanilla wafers all work well.

Can I make this in a 9×13-inch pan?

Yes, double the recipe and increase the baking time slightly.

Is the raspberry sauce optional?

It adds flavor and visual appeal but can be skipped or substituted.

How should I cut clean slices?

Wipe your knife clean between each cut and use a warm blade for smooth slices.

Do these bars travel well?

Yes, just keep them cool in a chilled container for best presentation.

Conclusion

Epic Raspberry Lemon Cheesecake Bars are a show-stopping dessert with the perfect balance of tangy and sweet. Whether for a celebration, picnic, or just because, these bars are guaranteed to impress. Make a batch and watch them disappear bite by bite.