Description
These Easy Lemon Raspberry Cheesecake Bars combine a creamy lemon cheesecake filling with a sweet raspberry swirl on a buttery graham cracker crust, making them perfect for parties or any occasion.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) sour cream
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (6g) lemon zest
- 3 large eggs, room temperature
- 1 cup (150g) fresh or thawed raspberries
- 1 tablespoon (12g) granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse graham crackers until finely crushed. Combine crumbs with melted butter and sugar. Press firmly into a greased 9×13-inch pan. Bake for 8–10 minutes, then let it cool.
- Blend raspberries with sugar until smooth. Strain through a fine sieve to remove seeds (optional).
- Beat cream cheese with sugar until smooth. Add sour cream, lemon juice, and lemon zest. Mix in eggs, one at a time, until fully incorporated.
- Pour the cheesecake filling over the cooled crust. Dollop raspberry puree on top and use a toothpick to create swirls.
- Bake at 325°F (160°C) for 35–40 minutes, or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours before slicing.
Notes
For best results, use room-temperature ingredients to ensure a smooth filling. Refrigerate for at least 4 hours to allow the bars to set properly. For clean slices, use a sharp knife and wipe it clean between cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: lemon raspberry cheesecake bars, cheesecake bars, lemon dessert, raspberry dessert, party dessert