Lemon Cheesecake Bars with Raspberry Swirl

A white plate with blue trim with a serving of lemon cheesecake bar with raspberry swirl on it.

5 from 2 votes

These delicious lemon cheesecake bars with raspberry swirl are the perfect summer dessert. Light, creamy, and delicious, these cheesecake bars combine two favorite flavors in one dessert, and are a family favorite.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Lemon Cheesecake, Lemon Cheesecake Bars, Lemon Raspberry Cheesecake

Servings: Servings

Calories: 383kcal

Author: Great Grub, Delicious Treats

Ingredients

Graham Cracker Crust

2 ⅔ cups graham cracker crumbs
⅔ cup butter, melted
⅓ cup sugar

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 9x13 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

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition