Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars combine the creamy richness of cheesecake with the bright, tangy flavors of lemon and raspberry. These bars are a perfect balance of sweet and tart, with a buttery graham cracker crust and a luscious cheesecake filling swirled with vibrant raspberry sauce. They’re an impressive yet easy-to-make dessert for any occasion.

ingredients

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

graham cracker crumbsunsalted buttergranulated sugarsour creamcream cheeselemon zestlemon juiceeggsall-purpose flourraspberry jamfresh raspberries

directions

Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper.

In a bowl, mix the graham cracker crumbs, melted butter, and a bit of granulated sugar until combined. Press the mixture firmly into the bottom of the prepared pan to form a crust.

Bake the crust for 8-10 minutes, then set aside to cool slightly.

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

Add the sour cream, lemon zest, and lemon juice, mixing until fully combined.

Beat in the eggs one at a time, followed by the flour, ensuring not to overmix.

Pour the cheesecake batter over the cooled crust and spread evenly.

Warm the raspberry jam slightly and swirl it into the cheesecake batter using a knife or skewer.

Scatter fresh raspberries on top.

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

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.

Servings and timing

This recipe yields approximately 24 bars.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Cooling and chilling time: 4-5 hours
Total time: 5-6 hours

Variations

Use strawberry or blueberry jam instead of raspberry for a different fruity twist.
Add a splash of vanilla extract to the cheesecake batter for extra depth.
Top with whipped cream and extra raspberries before serving for a fancy presentation.
Make a gluten-free version using gluten-free graham crackers.

storage/reheating

Store Raspberry Lemon Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 2 months, wrapped tightly in plastic wrap and foil.
Thaw frozen bars in the refrigerator overnight before serving.

FAQs

Can I use bottled lemon juice?

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

Can I make this recipe ahead of time?

Yes, these bars are perfect for making a day or two in advance.

Do I have to swirl the raspberry jam?

No, you can layer it or even fold it gently into the batter if preferred.

Can I use low-fat cream cheese?

You can, but the texture will be slightly less rich and creamy.

What if I don’t have fresh raspberries?

You can omit them or use thawed frozen raspberries, but drain them well first.

How do I cut clean slices?

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

Can I make this without a crust?

Yes, but the bars will be more delicate and harder to handle.

How can I make the cheesecake even tangier?

Add a bit more lemon zest or a tablespoon of lemon juice to the batter.

Can I double the recipe?

Yes, double it and use two 9×13-inch pans or one large sheet pan.

What type of jam works best?

A high-quality, seedless raspberry jam gives the smoothest swirl and best flavor.

Conclusion

Epic Raspberry Lemon Cheesecake Bars offer the perfect combination of creamy, tangy, and fruity flavors, all layered over a crisp graham cracker crust. Whether you’re serving them at a party, holiday gathering, or simply treating yourself, these bars are guaranteed to impress with their bright flavors and beautiful presentation.