These lemon cheesecake bars with fresh raspberry swirl are the perfect dessert for any time of year. The tart raspberries and the creamy cheesecake are a match made in heaven, and the graham cracker crust adds a nice touch of sweetness.
Both lemons and berries are classic summer flavors. Throughout the warm months, you’ll find the brightest lemons and the fullest, ripest, juice-filled berries of the entire year. This is the time of year for fruit lovers, and that’s what these delicious cheesecake bars are all about. I’ve taken a brightly sweet and tart lemon cheesecake batter and swirled it with sweet, tangy raspberry sauce. It’s a delicious recipe that explodes with summery flavor in every bite, and the best part is that it’s a super easy recipe to make!
Lemon Cheesecake Bars with Raspberry Swirl
These delicious cheesecake bars start with a simple graham cracker crust that I top with a sweet and brightly tang lemon cream cheese batter. I spoon a raspberry sauce made with fresh raspberries over the top and swirl it into the batter for a pretty red swirling effect, and I bake it until it’s just set. Finally, I chill overnight and cut into bars. That’s all there is to it, but the results are so much more than just mixing and baking.
Why You’ll Love These Lemon Cheesecake Bars
- They are the perfect balance of sweet and tart. The creamy lemon cheesecake is perfectly balanced with the tart raspberry swirl.
- They have a delicious graham cracker crust that adds a nice crunch to the cheesecake bars.
- They’re easy to make and the recipe is surprisingly easy, even for beginners.
- They are perfect for any occasion, such as a party, potluck, family get-together, or holiday gathering.
Lemon Cheesecake Bars Ingredients
These cheesecake bars use simple, basic ingredients that you can find in any grocery store. They’re so basic, in fact, that you just might have most of them in your kitchen right now.
- Graham cracker crumbs
- Melted butter
- Sugar
- Full-fat cream cheese
- Fresh lemon juice
- Vanilla extract
- Large eggs
- Fresh raspberries
- Water
- Cornstarch
How to Make Lemon Cheesecake Bars
This is an easy cheesecake recipe. There are no temperature changes or involved cooling steps. Just mix and bake!
Step 1: Prep
Preheat the oven to 325 degrees and spray a 9×13 glass baking dish with nonstick spray. Set aside.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter in a small bowl. Then, press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes and remove the dish from the oven to cool.
Step 3: Make the Lemon Cheesecake Batter
Beat the cream cheese, sugar, lemon juice, and vanilla in a medium bowl until light and fluffy. Then, add the eggs one at a time and bat on low speed after each addition until blended. Pour the batter over the crust.
Step 4: Make the Raspberry Sauce
Add the raspberries, sugar, water, and lemon juice to a small saucepan and cook over medium heat until the raspberries cook down. Strain the seed, if desired, and return the mixture to the pan. Add a slurry of cornstarch and water and continue cooking until the sauce thickens. Let the sauce cool.
Step 5: Swirl the Cheesecake
Spoon the raspberry mixture over the top of the cheesecake batter and swirl with a toothpick or knife.
Step 6: Bake
Bake for 40 to 45 minutes until the center is almost set and still a little jiggly.
Step 7: Chill
Cool the cheesecake for an hour, then cover with plastic wrap or aluminum foil chill for 4 hours or overnight.
Recipe Tips
- Use a glass baking dish for the correct cooking time for this recipe.
- Mix your cheesecake batter until just combined and no further. Overmixing can make the cheesecake fall.
- Swirl the raspberry mixture lightly into the cheesecake batter. You want a swirl, not pink cheesecake.
Variations
- Try making the fruit sauce with blueberries, blackberries, or strawberries.
- You can simply spread the fruit mixture over the top of the cheesecake without swirling.
- Try sprinkling the cheesecake with chopped nuts before baking.
- Add lemon zest to the cheesecake mixture for extra lemon flavor.
What to Serve with Lemon Cheesecake Bars
Serve these bars with a glass of milk or a cup of coffee or tea. Add fresh berries on the side for a bright, summery finish to the recipe when serving.
Recipe FAQ
Lemon bars are not healthy. They have a lot of sugar, butter, and cream cheese. That being said, they are delicious!
Lemon cheesecake bars can remain on the counter for 1 to 2 hours but should be refrigerated after that.
Lemon cheesecake bars are made with eggs and cream cheese and can become a breeding ground for bacteria if not refrigerated.
Run hot water over a sharp knife. Then, dry the knife and immediately make your cuts. The hot knife will cut through the bars easily.
Lemon cheesecake bars will last for up to 4 days in the refrigerator.
How to Store Leftover Lemon Cheesecake Bars
Store these bars in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze them for up to a month in an airtight, freezer-safe container.
Try This Lemon Cheesecake Bar Recipe Today
This lemon cheesecake bar recipe is loaded with the flavors of summer. Bright, tangy lemon cheesecake and a sweet raspberry swirl come together to create cheesecake bars that will have everyone coming back for more. You won’t mind because these are so easy to make! Give this recipe a try, and I know you’ll be making it again and again.
More Delicious Cheesecakes You’ll Enjoy
This Luscious Lemon Cheesecake is another delicious cheesecake recipe that is baked to perfection and has a lemon curd topping.
Lemon Cheesecake Bars with Raspberry Swirl
Ingredients
Lemon Cheesecake Filling
- (4) 8 ounce cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs
Raspberry Sauce
- 12 ounce fresh raspberries
- ⅛ cup sugar
- 3 tablespoons water, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Graham Cracker Crust
- In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined.
- Press graham cracker mixture into a 9×13 glass baking dish. Baked for 10 minutes and remove from oven to cool
Lemon Cheesecake Mixture
- In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy, about 2 minutes.
- Add eggs, one at a time. Beat on low speed after each addition until blended.
- Pour cheesecake mixture on top of graham cracker crust.
Raspberry Sauce
- In a small saucepan, over medium heat, add raspberries, sugar, 2 tablespoons of water, and lemon juice. Cook until raspberries cook down. Strain seeds and return raspberries to the pan.
- In a small bowl, stir cornstarch and 1 tablespoon of water together. Add to raspberries and continue to cook until the sauce thickens.
- Let cool and then spoon raspberry mixture on top of the cheesecake in different spots.
- Using a toothpick or knife, swirl the raspberry sauce around to achieve a swirl effect.
- Bake for 40-45 minutes or until the center is almost set and still a little jiggly.
- Carefully remove from the oven. Let cool for an hour, then place in the refrigerator and chill for 4+ hours or overnight.
Notes
Nutrition
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