Raspberry Lemon Cheesecake Bars Recipe
Raspberry Lemon Cheesecake Bars combine a creamy, fluffy cheesecake filling bursting with fresh raspberry and lemon flavors atop a buttery graham cracker crust. This easy-to-make dessert is perfect for making ahead, as it keeps well in both the fridge and freezer, offering a delightful, refreshing treat in every bite.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 20 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 Tbsp sugar
- 1 pinch fine sea salt
Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 1/4 cups sugar
- 5 large eggs, room temperature
- 2 Tbsp sour cream
- Zest of 1 lemon, plus more for garnish
- 1 Tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
- 12 oz raspberries, plus more to garnish
Instructions
- Prep the pan: Preheat the oven to 350°F (175°C). Lightly brush a 9×13-inch metal baking pan with butter to help the parchment paper stick. Line the pan with parchment paper, leaving an overhang on the sides to enable easy lifting later.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool. Reduce oven temperature to 325°F (163°C).
- Make the filling: In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric mixer), beat the softened cream cheese and sugar on high speed for 5 minutes until smooth and fluffy. Scrape down the bowl as needed to ensure even mixing.
- Finish the filling: Reduce mixer speed to medium and add eggs one at a time, mixing just until combined after each addition. Add sour cream, lemon zest, lemon juice, vanilla extract, and salt, mixing just until smooth. Scrape the bowl as needed.
- Add raspberries: Gently fold in the raspberries until evenly distributed throughout the filling. Pour the filling over the cooled crust and spread evenly. Tap the pan on the counter a few times to release air bubbles and pop any that rise to the surface with a toothpick.
- Bake: Bake at 325°F (163°C) for 45 to 50 minutes, until the center is nearly set but still has a slight wobble when you gently shake the pan. Remove from oven and allow to cool in the pan to room temperature, about 2 hours.
- Chill: Cover the cheesecake loosely with foil (avoid plastic wrap to prevent damaging the surface) and refrigerate for at least 4 hours, or until fully chilled and set.
- Serve: Carefully lift the cheesecake from the pan using the parchment paper overhang. Slice into bars and garnish with fresh raspberries and lemon zest ribbons before serving.
Notes
- *Use fresh or frozen raspberries that are thawed and drained to avoid excess moisture in the filling.
- Cover the chilled cheesecake with foil instead of plastic wrap to prevent sticking to the top.
- Bars can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Allow bars to come to room temperature for 10–15 minutes before serving to enhance flavor and texture.
- For easier cutting, warm the knife under hot water and dry it between slices.
