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Raspberry Lemon Cheesecake Bars topped with fresh raspberries on a white plate
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Raspberry Lemon Cheesecake Bars

Raspberry Lemon Cheesecake Bars offer a delightful combination of creamy cheesecake and refreshing lemon, beautifully swirled with sweet raspberry jam. Perfect for gatherings or a sweet treat at home.
Prep Time20 minutes
Cook Time40 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Bars, cheesecake, Easy Dessert, Raspberry Lemon, Summer Treat
Servings: 9 pieces
Calories: 200kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs These create a crispy, buttery base.
  • 0.25 cups granulated sugar Just a hint of sweetness to balance the tartness.
  • 0.5 cups melted butter Adds richness and binds the crumbs together.

For the cheesecake filling

  • 16 oz cream cheese, softened The heart of the cheesecake, creamy and decadent.
  • 0.75 cups granulated sugar To sweeten the filling.
  • 2 large eggs Essential for binding the ingredients.
  • 1 teaspoon vanilla extract Adds depth and warmth.
  • 0.25 cups sour cream Contributes to the creamy texture.
  • 0.25 cups fresh lemon juice Brightens the dessert.
  • 1 tablespoon lemon zest Intensifies the lemon flavor.

For the raspberry swirl

  • 0.5 cups raspberry jam Provides a sweet-tart swirl.
  • 1 tablespoon lemon juice Enhances the fruity flavors.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Line an 8x8 inch baking pan with parchment paper for easy removal.
  • In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan.

Making the cheesecake filling

  • In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
  • Blend in vanilla extract, sour cream, lemon juice, and lemon zest until completely combined.

Assembling and baking

  • Pour the cheesecake batter over the crust and spread evenly.
  • In a small bowl, mix raspberry jam and lemon juice. Drop spoonfuls over the cheesecake batter and swirl gently with a knife.
  • Bake for 35-40 minutes, until center is set but slightly jiggly. Cool completely at room temperature, then refrigerate for at least 4 hours.

Serving

  • Lift the bars out of the pan using the parchment overhang. Cut into squares and enjoy!

Notes

For best flavor, use fresh lemons. Consider adding fresh raspberries on top. If the bars crack, don’t worry; they will still taste delicious.