Description

These Lemon Raspberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake filling studded with fresh raspberries. Perfectly balanced between sweet and tart, these bars make a refreshing dessert that’s easy to prepare and ideal for any occasion.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

Cheesecake Filling

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
⅓ cup fresh lemon juice
1 cup fresh raspberries (or frozen, thawed)

Instructions

Preheat and prepare crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are well coated with butter and sugar.
Bake crust: Firmly press the crumb mixture evenly into the bottom of your baking pan. Bake for 10 minutes, then remove from the oven and allow it to cool slightly as you prepare the filling.
Mix cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
Add sugar and eggs: Gradually add the granulated sugar while mixing until combined. Then add the eggs one at a time, beating well after each addition for a smooth consistency. Stir in the vanilla extract, lemon zest, and fresh lemon juice until just combined.
Fold in raspberries: Gently fold the raspberries into the cheesecake mixture, being careful not to break them up too much to keep nice berry chunks throughout.
Assemble and bake: Pour the cheesecake filling over the slightly cooled crust, spreading it evenly. Bake for about 25 minutes, or until the edges are set but the center has a gentle jiggle.
Cool at room temperature: Remove the pan from the oven and let the cheesecake bars cool on the counter for 30 minutes to set further.
Chill and serve: Transfer the pan to the refrigerator and chill for at least 2 hours to fully firm up. Use a sharp knife to carefully cut into bars and serve chilled for best flavor and texture.

Notes

For the best texture, use room temperature cream cheese so it mixes smoothly without lumps.
If using frozen raspberries, make sure they are fully thawed and drained to avoid excess moisture in the bars.
You can substitute other fresh berries such as blueberries or blackberries depending on your preference.
To get clean-cut bars, wipe the knife clean between cuts when slicing after chilling.
Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 2 x 2 inches)
Calories: 280 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg

Keywords: lemon raspberry cheesecake bars, lemon cheesecake bars, raspberry cheesecake, berry cheesecake dessert, easy cheesecake bars, no crust cheesecake bars