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Raspberry Lemon Cheesecake Bars

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Raspberry Lemon Cheesecake Bars are a creamy, tangy, and sweet dessert with a buttery crust, a smooth lemon cheesecake filling, and a swirl of raspberry puree for a bright fruity finish.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup raspberry preserves or puree

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of the pan to form a crust.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in sour cream, flour, lemon juice, lemon zest, and vanilla until smooth.
  6. Pour the cheesecake batter over the prepared crust.
  7. Spoon small dollops of raspberry preserves on top of the batter and swirl gently with a knife.
  8. Bake for 35–40 minutes, or until the center is set and edges are lightly golden.
  9. Remove from oven and let cool completely at room temperature, then refrigerate for at least 3 hours before slicing.
  10. Cut into bars and serve chilled.

Notes

  • For a stronger lemon flavor, add extra zest or a splash of lemon extract.
  • Fresh raspberry puree can be used instead of preserves for a more natural flavor.
  • Store bars in the refrigerator for up to 5 days.

Nutrition

Keywords: raspberry lemon cheesecake bars, cheesecake bars, lemon dessert, raspberry swirl cheesecake, easy cheesecake recipe

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