Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars are the ultimate dessert fusion, combining the creamy richness of cheesecake with the bright, tart flavors of lemon and raspberry. With a buttery graham cracker crust and a vibrant fruity swirl, these bars are perfect for any occasion—from casual gatherings to elegant parties. Every bite delivers a luscious, refreshing, and utterly satisfying experience.

ingredients

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

graham cracker crumbsmelted buttersugarcream cheesegranulated sugareggslemon zestlemon juicevanilla extractall-purpose flourraspberry jamfresh raspberries

directions

Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined, then press firmly into the bottom of the prepared pan.

Bake the crust for 8-10 minutes, then allow it to cool slightly.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and flour until fully incorporated.

Pour the cheesecake batter over the cooled crust, spreading it evenly.

Warm the raspberry jam slightly and dollop over the cheesecake layer, swirling gently with a knife to create a marbled effect.

Scatter fresh raspberries on top.

Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

Allow to cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 20 minutesBaking time: 35-40 minutesCooling and chilling time: 4 hoursTotal time: 5 hours

Variations

Substitute the raspberry jam with blueberry or strawberry for different fruity twists.

Use a shortbread cookie crust instead of graham crackers for a richer base.

Add a tablespoon of poppy seeds to the cheesecake batter for extra texture.

Top with whipped cream and extra berries for an elegant finish.

Create a gluten-free version by using gluten-free graham crackers.

storage/reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.Freeze individual bars tightly wrapped for up to 2 months.Thaw overnight in the refrigerator before serving.Bars are best enjoyed cold or at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Do I need to strain the raspberry jam?

If your jam has large seeds, you can strain it for a smoother swirl.

Can I make these bars ahead of time?

Yes, they’re actually better when made a day in advance to allow flavors to meld.

Why is my cheesecake cracking?

Overbaking or rapid cooling can cause cracks; cooling slowly helps prevent this.

Can I skip the fresh raspberries?

Yes, but they add extra freshness and texture that’s hard to beat.

What’s the best way to cut clean bars?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture, but low-fat can be used with slightly different results.

Do I have to prebake the crust?

Yes, it helps the crust set properly and stay crisp.

Can I add more lemon flavor?

Absolutely, add more zest or a drop of lemon extract for a stronger punch.

Is a water bath necessary?

No, but baking low and slow helps maintain the creamy texture without cracks.

Conclusion

Epic Raspberry Lemon Cheesecake Bars bring a bright, tangy burst of flavor wrapped in a creamy, luscious cheesecake layer atop a buttery crust. Perfect for spring and summer events or anytime you crave a refreshing dessert, these bars are sure to impress everyone lucky enough to try them. Make a batch, and watch them disappear in no time!