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4.88 from 33 votes

Raspberry Lemon Cheesecake Bars

The creamiest lemon cheesecake swirled with fresh raspberries and a sweet graham cracker crust!
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: 100 Best Brownies and Bars Recipes, Dessert
Cuisine: American
Servings: 15
Author: Sweet Basil

Ingredients

Graham Cracker Crust

  • 1 Cup Graham Crackers Crushed, about 9 sheets
  • 4 Tablespoons Butter salted, melted
  • 2 Tablespoons Sugar
  • 1/8 teaspoon Salt

Cream Cheese Filling

  • 16 oz. Cream Cheese softened
  • 2/3 Cup Sugar
  • 1 teaspoon Vanilla
  • 1 Tablespoon Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 Large Eggs

Raspberry Swirl

  • 6 oz. Raspberries
  • 1 Tablespoon Sugar
US Customary - Metric

Instructions

For The Crust

  • Preheat oven to 325  & line an 8 X 8 square baking sheet with parchment paper.
  • Place the graham cracker crumbs into a small bowl & mix in the melted butter, sugar and salt.
    1 Cup Graham Crackers, 4 Tablespoons Butter, 1/8 teaspoon Salt, 2 Tablespoons Sugar
  • Spread the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
  • Bake for 8 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees.

For The Cream Cheese Filling

  • Next, use a handheld mixer at medium to high speed to blend the cream cheese until light & creamy. Add the 2/3 cup of sugar, vanilla extract, lemon zest, and lemon juice and beat until combined.
    16 oz. Cream Cheese, 2/3 Cup Sugar, 1 teaspoon Vanilla, 1 Tablespoon Lemon Zest, 1/4 Cup Lemon Juice
  • Add one egg at a time until combined mixing at low speed.
    2 Large Eggs
  • Pour the lemon cheesecake mixture on top of the graham cracker crust.

For The Raspberry Swirl

  • In a food processor blend the 6 ounces of raspberries & strain the pureed raspberries through a mesh strainer to remove any seeds.
    6 oz. Raspberries
  • Mix in 1 tablespoon of sugar to the raspberry puree.
    1 Tablespoon Sugar
  • Add dollops of the raspberry mixture all over the cheesecake and swirl with a knife on top of the cheesecake.
  • Bake for 35-40 minutes or until the cheesecake is set.
  • Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
  • Enjoy!

Notes

These cheesecake bars can be frozen for up to 3 months.

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg