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Raspberry Lemon Cheesecake Bars

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These raspberry lemon cheesecake bars combine a buttery graham cracker crust, silky lemon cheesecake, and a vibrant raspberry swirl for a fresh, zesty dessert that’s easy to make and perfect for any occasion. They’re a crowd-pleaser with a beautiful marbled look and a burst of citrusy flavor in every bite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, 150g)
  • 2 tablespoons granulated sugar (25g)
  • 1/3 cup unsalted butter, melted (75g)
  • Pinch of salt (optional)
  • 16 oz cream cheese, softened (full-fat, 450g)
  • 2/3 cup granulated sugar (135g)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt or sour cream (120g)
  • 1/4 cup fresh lemon juice (60ml)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (125g) or frozen, thawed and drained
  • 2 tablespoons granulated sugar (25g, for raspberry swirl)
  • 1 teaspoon fresh lemon juice (for raspberry swirl)
  • Extra raspberries (optional, for garnish)
  • Lemon zest curls (optional, for garnish)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8 inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Combine graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt in a bowl. Add melted butter and mix until evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
  4. In a small bowl, mash raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Puree until smooth using a blender or food processor. Strain seeds if desired.
  5. In a large bowl, beat cream cheese with 2/3 cup sugar until creamy and smooth (about 2 minutes). Add eggs one at a time, mixing after each. Blend in Greek yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. Mix until just combined.
  6. Pour cheesecake filling over the cooled crust and smooth the top. Drop spoonfuls of raspberry puree onto the cheesecake layer and swirl gently with a skewer or knife.
  7. Bake for 30-35 minutes, or until edges are set and center is slightly jiggly. Tent with foil if browning.
  8. Cool to room temperature on a wire rack, then refrigerate for at least 3 hours (overnight is best).
  9. Lift bars out using parchment overhang. Cut into 16 squares with a sharp knife, wiping between cuts. Garnish as desired.

Notes

For best results, use room temperature ingredients to avoid lumps in the cheesecake. Don’t overmix the filling to prevent cracks. Swirl the raspberry puree gently for a marbled effect. Chill thoroughly before slicing for clean bars. Bars can be made gluten-free or dairy-free with simple swaps. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: raspberry lemon cheesecake bars, lemon dessert, cheesecake bars, raspberry swirl, easy cheesecake, summer dessert, potluck dessert, make ahead dessert, creamy cheesecake, zesty lemon bars

Find it online: https://bitefuljoy.com/raspberry-lemon-cheesecake-bars-recipe-easy-fresh-and-zesty-dessert/