Lemon Raspberry Cheesecake Bars

By 4 m read

Lemon Raspberry Cheesecake Bars - Lemon Raspberry Cheesecake Bars...yes please! (Photo by Viana Boenzli)
Lemon Raspberry Cheesecake Bars…yes please! (Photo by Viana Boenzli)

These Lemon Raspberry Cheesecake Bars with a graham cracker crust are so delicious, everyone will be asking for the recipe!

 

A few days ago, I had a couple blocks of Philadelphia cream cheese sitting in the refrigerator, just waiting to be made into something scrumptious. I mean, sure, I could just use the cream cheese on a bagel, but let’s get creative instead! Note: I am not an affiliate for Philadelphia cream cheese, but it’s the absolute best and the only one I use. Just sayin’…

 

After just a few minutes, I came up with the idea of making Lemon Raspberry Cheesecake Bars. The creamy sweet deliciousness of cheesecake pairs perfectly with the sweet/tart of lemon and raspberries, for a match made in heaven.

 

Case in point: Erich doesn’t have much of a sweet tooth, but he’s enjoyed these cheesecake bars every night, for three nights in a row (okay, I have too)! You’re gonna want to make extra…

 

Ingredients for Lemon Raspberry Cheesecake Bars

Graham Cracker Crust

  • 10 oz graham crackers
  • 1 stick salted butter, melted
  • 1/4 c granulated sugar

Lemon Cheesecake

  • 16 oz cream cheese, softened
  • Zest from 1 lemon
  • 1 c granulated sugar
  • 1/4 c sour cream
  • 2 Tbsp lemon juice
  • 1/4 c flour, sifted
  • 1-1/2 tsp vanilla extract
  • 2 large eggs

Raspberry Swirl

  • 2/3 c raspberries (about 20 large berries)
  • 2 Tbsp granulated sugar

 

Preparation

Preheat oven to 350℉.

 

In a small sauce pot over low heat, add raspberries and sugar. Gently mash berries with a fork and mix with sugar for about 3 minutes, until it reaches the consistency of a runny preserve. Let cool.

Lemon Raspberry Cheesecake Bars - Raspberry swirl mixture (Photo by Viana Boenzli)
Raspberry swirl mixture (Photo by Viana Boenzli)

In a food processor, pulse crackers and sugar until fine crumbs. Place in a bowl and mix together with melted butter, using a fork.

Lemon Raspberry Cheesecake Bars - Graham cracker crumbly goodness (Photo by Viana Boenzli)
Graham cracker crumbly goodness (Photo by Viana Boenzli)

Using your fingers, press graham cracker crust evenly into the bottom of a 9 x 13 baking dish. Bake crust for 10 minutes, then remove from oven and let cool a few minutes.

Lemon Raspberry Cheesecake Bars - The crust is ready (Photo by Viana Boenzli)
The crust is ready (Photo by Viana Boenzli)

Using a KitchenAid stand mixer with flat beater attachment or a handheld electric mixer, add cream cheese, sugar, and lemon zest, and mix well. Next, add sour cream, lemon juice, flour, and vanilla extract, and mix again. Lastly, add eggs and mix until smooth.

Lemon Raspberry Cheesecake Bars - Cheesecake mixture. I could just eat this with a spoon! (Photo by Viana Boenzli)
Lemon Raspberry Cheesecake mixture. I could just eat this with a spoon! (Photo by Viana Boenzli)

Pour cheesecake mixture on top of graham cracker crust and spread out evenly using a rubber spatula. Add spoonfuls of raspberry mixture in several places on top of the cheesecake.

Lemon Raspberry Cheesecake Bars - All ready to get fancy (Photo by Viana Boenzli)
All ready to get fancy (Photo by Viana Boenzli)

Swirl raspberry mixture into cheesecake, using a chopstick.

Lemon Raspberry Cheesecake Bars - Ohhhhh, this is gonna be so good! (Photo by Viana Boenzli)f
Lemon Raspberry Cheesecake Bars – Ohhhhh, this is gonna be so good! (Photo by Viana Boenzli)

Bake for 35 minutes. Refrigerate for at least 2 hours before serving.

Tip: Cut and serve cheesecake bars using a thin flat metal spatula.

Lemon Raspberry Cheesecake Bars - You’re gonna want to make extra…(Photo by Viana Boenzli)
You’re gonna want to make extra…(Photo by Viana Boenzli)

Love cheesecake? Check out my other delicious cheesecake recipes!

 

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Lemon Raspberry Cheesecake Bars - Lemon Raspberry Cheesecake Bars...yes please! (Photo by Viana Boenzli)

Lemon Raspberry Cheesecake Bars

The creamy sweet deliciousness of cheesecake pairs perfectly with the sweet/tart of lemon and raspberries, for a match made in heaven. You're gonna want to make extra...
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 15

Ingredients
  

Graham Cracker Crust

  • 10 oz graham crackers
  • 1 stick salted butter
  • 1/4 c granulated sugar

Lemon Cheesecake

  • 16 oz cream cheese, softened
  • Zest of 1 lemon
  • 1 c granulated sugar
  • 1/4 c sour cream
  • 2 Tbsp lemon juice
  • 1/4 c flour, sifted
  • 1-1/2 tsp vanilla extract
  • 2 large eggs

Raspberry Swirl

  • 2/3 c raspberries (about 20 large berries)
  • 2 Tbsp granulated sugar

Instructions
 

  • Preheat oven to 350℉.
  • In a small sauce pot over low heat, add raspberries and sugar. Gently mash berries with a fork and mix with sugar for about 3 minutes, until it reaches the consistency of a runny preserve. Let cool.
  • In a food processor, pulse crackers and sugar until fine crumbs. Place in a bowl and mix together with melted butter, using a fork.
  • Using your fingers, press graham cracker crust evenly into the bottom of a 9 x 13 baking dish.
  • Bake crust for 10 minutes, then remove from oven and let cool for a few minutes.
  • Using a KitchenAid stand mixer with flat beater attachment or a handheld electric mixer, add cream cheese, sugar, and lemon zest, and mix well. Next, add sour cream, lemon juice, flour, and vanilla extract, and mix again. Lastly, add eggs and mix until smooth.
  • Pour cheesecake mixture on top of graham cracker crust and spread out evenly using a rubber spatula. Add spoonfuls of raspberry mixture in several places on top of cheesecake and swirl using a chopstick.
  • Bake for 35 minutes. Refrigerate for at least 2 hours before serving.
  • Tip: Cut and serve cheesecake bars using a thin flat metal spatula.

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

 

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2 Comments
  • Mel
    January 28, 2020

    5 stars
    This recipe was easy and delicious! I’m typically not a cheesecake person, but the fruit flavors are so vibrant and fresh that it’s not just cheesecake, it’s a taste of summer. My husband, parents, and coworkers all raved about how great it is!

    • maplewoodroad
      January 29, 2020

      Thank you so much! We’re so happy that you all enjoyed it!