Raspberry Cheesecake Bars

If you love a good cheesecake but want something easier to share, these Raspberry Cheesecake Bars are the answer. With a buttery graham cracker crust, swirls of vibrant raspberry sauce, and a creamy lemon cheesecake filling, they combine all the best parts of a full cheesecake in a bar form.

Throwing these dessert bars together is simple and totally adaptable. While I use a fresh raspberry sauce and whole raspberries in this recipe, you can adapt it any way you like. You could keep the bars plain and just make classic cheesecake bars, or you could swirl in strawberry or peach compote for a different summery vibe. I also think salted caramel would be delicious swirled into these!

Ingredients needed for Raspberry Swirl Cheesecake Bars:

  • Graham Crackers
  • Butter
  • Full-fat Cream Cheese
  • Sugar
  • Fresh Raspberries
  • Eggs
  • ​Fresh lemon juice and zest
  • Vanilla extract 

Supplies needed for Raspberry Cheesecake Bars:

  • 8 inch baking pan,
  • ​Parchment paper
  • Mixing Bowls
  • Electric Mixer
  • Food Processor for graham cracker crumbs (optional)

How to make Lemon Raspberry Cheesecake Bars:

  • To make the crust, mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into a square pan lined with parchment paper. Set aside 

  • In a large bowl, beat room temperature cream cheese, sugar, eggs, vanilla extract, and lemon zest/juice on medium speed until smooth. For best results, don’t overmix. 
  • Combine raspberries with sugar pureé until smooth. Strain it through a fine mesh strainer for smooth swirls, or leave the seeds in for texture. Spoon the raspberry mixture over the cheesecake batter and create fresh raspberry swirls using a toothpick or knife.

  • Add in a few fresh raspberries on top of the cheesecake if desired. 
  • Bake until the edges are set and the middle is just slightly jiggly. 
  • Allow to cool to room temperature and then chill before serving. 

For clean slices, use a sharp knife wiped clean between cuts. Store in an airtight container with plastic wrap in the fridge for up to 5 days—or pop them in a freezer bag and freeze for longer storage. Next time, try adding a white chocolate drizzle or an almond extract twist!

Swaps and Variations

Raspberry  Cheesecake Bars

Raspberry Cheesecake Bars

Yield: 16 bars

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 4 T butter

For the Cheesecake:

  • 16 ounces cream cheese- room temperature
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • Zest of a lemon
  • 4 tablespoons milk
  • 2 eggs- room temperature
  • 1 teaspoon vanilla extract

For the Raspberry Swirl

  • 4 oz. of fresh raspberries, about 1/2 cup
  • 2 tablespoons sugar

Instructions

  1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper, criss-crossing two rectangular pieces so there is an overhang on either side for easy lifting. Set aside.

For the crust

  1. In a medium sized bowl mix together the crumbs and butter with a spoon until moist. Press into the prepared pan and bake for about 10 minutes or until crust is set around the edges.

Meanwhile make the filling:

  1. Beat together the white sugar, and cream cheese until smooth.
  2. Add the egg, milk, lemon juice, and vanilla and beat until smooth and creamy. Spread filling mixture over baked crust.

For the Raspberry Purée:

  1. In a food processor or blender, purée the raspberries until smooth. Press through a fine mesh sieve, getting as much liquid out as possible. Discard the solids. Stir in the sugar.
  2. Dot the raspberry mixture over the filling and use a toothpick or skewer to swirl together.
  3. Bake for 30 minutes or until set around the edges and slightly jiggly in the center. Cool completely on a wire rack and then chill until cold before serving.

Notes

Recipe adapted from: AllRecipes

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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21 Comments

  1. Since berries are not in season right now, I wonder if I could use raspberry jam? The question is, how much?

  2. I’m at work and just saw the email for these and yelled “OH MY GOD” at my desk. These look AMAZING. Pinning now as I MUST make these ASAP.

    Also, excellent idea to make post-birth food to have on hand as you adjust alongside your munchkin. Super smart!

  3. Ooo good to know about the bursts of energy…you’ll have to remind me of this when I’m crazy pregnant and like WHEN IS THIS THING COMING!?

    And these look so good. Lucky labor team of yours/

  4. I can attest to how absolutely delicious these were. Looking at the recipe I am thrilled that they are so simple to make. Something tells me these are going to be on my go-to list of favorites.

  5. I’ve seen photos of baby Hugo and he is just so precious! I must say Hugo is the best name ever! mad these cheesecake bars look so awesome!

  6. Love these bars! They look so refreshing with the lemon and raspberry. Congratulations on your new addition as well. I am a new mom to a 2 month old baby girl and can definitely relate to the energy burst right before. Just wait until you get the smiles and the gurgles. They are so cute!

  7. I found the crust to be too crumbly….needed a lot more butter to hold it together. But good otherwise!

  8. When you said 4T on the butter, I was just wondering what that meant exactly? Thank you :)

  9. I’m in Australia. I used McVitie’s Digestive wheat biscuits with 75 grams of blanched almonds and 80 grams of butter. Processed to fine crumbs. They’re out of the oven and cooling but my early thought is they are crumbly. Any suggestions?

  10. Will the recipe be alright if I left out the lemon juice? I just want to make plain cheesecake bars :)

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