My Raspberry Lemon Cheesecake Bars are deliciously creamy and fluffy with perfect fresh lemon and raspberry flavor. Cheesecake bars are easier to make and bake (no water bath required) and cool faster than a traditional cheesecake, so you can enjoy them sooner! Cutting a cheesecake into squares makes it perfect for sharing. Watch my video tutorial below.
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Raspberry Lemon Cheesecake Bars Video
Don’t miss my secret ingredient for making cheesecake light and airy! These raspberry lemon cheesecake bars have a beautiful whipped texture and fresh flavor that make them crowd favorites.
Easy Raspberry Cheesecake Bars Recipe
Cheesecake bars are about to be your new go-to recipe for potlucks, holiday menus, and celebrations! They are easier to make, transport, and serve than regular cheesecake, so I opt for cheesecake bars when serving more people and several desserts.
These raspberry lemon cheesecake bars are creamy and fluffy with fresh raspberry and lemon flavor–(Berries and lemon are such a great combo, like in my Lemon Posset, Blueberry Muffins with Lemon Glaze, and Blackberry Lemon Cake)! These bars look decadent on the plate and can be refrigerated or frozen as a make-ahead dessert, perfect for stress-free entertaining.
Ingredients for Raspberry Lemon Cheesecake Bars
The ingredients for raspberry lemon cheesecake bars are simple, but perfectly balanced. Be sure to note which items need to be at room temperature!
- Graham cracker crust ingredients – graham cracker crumbs (about 12 crackers, crushed), melted butter, granulated sugar, and salt. For gluten-free crust, use GF graham crackers
- Cream cheese – the base of the cheesecake. Beginning with room temperature cream cheese is the key to a smooth cheesecake filling! To soften, dice the cream cheese and leave it at room temperature, or place the sealed block in warm water for 15 minutes until it reaches room temperature.
- Sugar – granulated sugar perfectly sweetens the dense cream cheese and offsets the sour lemon.
- Eggs – room temperature eggs are a must. Place in a bowl of warm water for 5 minutes to speed up the process.
- Lemon – We’ll use both the zest and lemon juice for the perfect amount of flavor. Leave a little zest for garnish.
- Vanilla extract – Use my Homemade Vanilla Recipe, or use store-bought real vanilla.
- Raspberries – wash and pat dry well, so the extra water doesn’t make the filling runny. As an alternative, swap with blueberries or blackberries.
How to Make Raspberry Lemon Cheesecake Bars
This decadent raspberry lemon cheesecake bar recipe comes with directions for an easy graham cracker crust topped with fluffy, sweetened cream cheese. It’s delicious and so easy to make.
- Prep the pan – Grease and line a 9×13-inch baking pan with parchment paper, and then preheat the oven to 350°F.
- Make the crust – stir the crust ingredients together, and then press into the bottom of the pan. Bake for 8 minutes and then allow to cool. Reduce oven to 325°F.
- Make the filling – In the bowl of a stand mixer with paddle attachment (or in a mixing bowl with an electric hand mixer), beat the cream cheese and sugar together until smooth.
- Finish the filling – add the eggs while mixing, allowing each one to mix in before adding the next. Then add the sour cream, lemon zest and juice, vanilla, and salt.
- Add raspberries, folding gently into the batter with a spatula. Pour the filling over the crust, and tap the pan on the table to bring air bubbles to the surface, then pop any bubbles you see with a toothpick. This helps prevent cracks.
- Bake at 325˚F for 45 minutes until it’s set, but wobbles a bit, and then cool in the pan for 2 hours. Cover with foil and refrigerate at least 4 hours or overnight for the cleanest cuts. Avoid covering with plastic wrap, which can cling to the surface and destroy the surface of the cheesecake (speaking from experience).
- Serve – Remove from the pan, slice into bars (wiping the knife between each cut), and garnish with more berries and lemon zest ribbons.
Natasha’s Tip for Slicing Cheesecake
Just as with my Classic Cheesecake, you will get the cleanest cuts if you wipe the knife with a damp paper towel between slices. Alternatively, you can dip the knife in hot water with each slice.
I love serving these easy Raspberry Lemon Cheesecake Bars at Spring parties and holidays, like Easter and Mother’s Day, or Sunday brunch, because the fresh flavor and vibrant color perfectly fit any occasion. These cheesecake bars fly off the plate, so they are sure to become your go-to dessert recipe.
Raspberry Lemon Cheesecake Bars
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 Tbsp sugar
- 1 pinch fine sea salt
Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 1/4 cups sugar
- 5 large eggs, room temperature
- 2 Tbsp sour cream
- Zest of 1 lemon, plus more for garnish
- 1 Tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
- 12 oz raspberries*, plus more to garnish
Instructions
- Prep the pan – Preheat oven to 350°F. Brush a 9×13-inch metal baking pan lightly with butter to help the parchment stick. Line with parchment paper, leaving overhang on the sides for easy lifting.
- Make the crust – In a bowl, stir together the graham cracker crumbs, sugar, and salt. Then stir in melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool. Reduce oven temperature to 325°F.
- Make the filling – In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer), beat the cream cheese and sugar on high speed with the paddle attachment for 5 minutes, or until smooth and fluffy, scraping down the bowl as needed for a smooth mixture.
- Finish the filling – Reduce the speed to medium and add the eggs one at a time. Add the sour cream, lemon zest, lemon juice, vanilla, and salt, and mix just until smooth, scraping down the bowl as needed.
- Add raspberries – gently fold in raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the cheesecake on the counter a few times to release bubbles then pop them with a toothpick.*
- Bake at 325˚F for 45-50 minutes, until the center is nearly set and has a slight wobble when you jolt the pan. Let cool in the pan to room temperature, about 2 hours, then cover with foil and refrigerate for at least 4 hours* or until fully chilled. Avoid covering with plastic wrap, which can cling to and ruin the top of the cheesecake.
- Serve – Carefully lift the chilled cheesecake out using the parchment overhang. Slice into bars and serve garnished with fresh raspberries and lemon zest ribbons.
Notes
- To Refrigerate – cover and refrigerate for up to 4-5 days. Add the fresh raspberries and lemon zest garnish just before serving.
- To Freeze – Wrap the bars in an airtight, freezer-safe container, or with foil to prevent drying out. Freeze for up to 3 months, and then thaw overnight in the fridge. Garnish before serving.
Nutrition Per Serving
Filed Under
More Cheesecake Recipes to Try
Creamy cheesecake is always a hit at parties and events! You’ll love these other fan favorite cheesecake recipes:
- Traditional Cheesecake (with water bath)
- No-Bake Mini Cheesecakes
- No-Bake Cheesecake
- Lemon Cheesecake
- Mini Cheesecakes with Caramel Sauce
- Strawberry Cheesecake
- Pumpkin Cheesecake
