Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars are a zesty, fruity, and creamy dessert that combines tangy lemon cheesecake with swirls of vibrant raspberry sauce, all on a buttery graham cracker crust. These bars are elegant enough for parties yet simple enough for everyday indulgence—bright, smooth, and bursting with flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the crust
graham cracker crumbsunsalted buttermeltedsugarpinch of salt

for the raspberry swirl
fresh or frozen raspberriessugarlemon juicecornstarch

for the lemon cheesecake
cream cheese softenedgranulated sugareggslargelemon juicelemon zestvanilla extractall-purpose flour or cornstarch

directions

Make the crust:
Preheat oven to 325°F (160°C) and line an 8×8-inch pan with parchment paper.
Mix graham cracker crumbs, melted butter, sugar, and salt until well combined.
Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.

Make the raspberry swirl:
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until berries break down. Stir in cornstarch and cook until thickened.
Strain to remove seeds and let cool.

Make the lemon cheesecake filling:
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Stir in lemon juice, zest, vanilla, and flour or cornstarch until smooth.

Assemble the bars:
Pour cheesecake batter over the crust.
Drop spoonfuls of raspberry sauce over the top and swirl gently with a toothpick or knife.
Bake for 30–35 minutes, or until the center is just set.

Cool completely, then refrigerate for at least 3 hours before slicing into bars.

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 20 minutesCooking time: 35 minutesChilling time: 3 hoursTotal time: 3 hours 55 minutes

Variations

Use blueberries or blackberries instead of raspberries.

Add a shortbread crust instead of graham crackers for extra richness.

Drizzle with white chocolate before serving.

Add a layer of lemon curd for extra tang.

Top with whipped cream and fresh raspberries.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze bars (uncut or cut) for up to 2 months; thaw in the fridge before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but bottled can be used in a pinch.

Do I have to strain the raspberry sauce?

It’s optional, but straining removes seeds for a smoother swirl.

Can I double the recipe?

Yes, double and bake in a 9×13-inch pan, adjusting bake time by 5–10 minutes.

What if I don’t have graham crackers?

Digestive biscuits or vanilla wafers make great substitutes.

Can I use a food processor for the filling?

Yes, just mix gently to avoid incorporating too much air.

How do I get clean slices?

Chill thoroughly and use a sharp knife wiped clean between cuts.

Can I skip the swirl?

Yes, you can fold the raspberry mixture into the batter or omit for plain lemon bars.

Are these very sweet?

They’re balanced—sweet with a bright tart finish from the lemon and berries.

Can I make this gluten-free?

Use gluten-free graham crackers and swap flour with cornstarch.

Do I need to bake in a water bath?

No water bath needed—just don’t overbake and chill well for the best texture.

Conclusion

Epic Raspberry Lemon Cheesecake Bars are a show-stopping dessert that combines creamy richness with fruity brightness and a hint of tang. Perfect for special occasions or everyday treats, these bars deliver bakery-worthy flavor with easy, step-by-step simplicity.