Why You’ll Love This Recipe

Epic Raspberry Lemon Cheesecake Bars are the perfect balance of tangy citrus, sweet berries, and creamy cheesecake—all layered over a buttery graham cracker crust. These bars are vibrant, refreshing, and ideal for spring and summer gatherings. With their bold flavors and beautiful marbled raspberry swirl, they’re as eye-catching as they are delicious.

ingredients

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

graham cracker crumbsunsalted buttermelted sugarsaltcream cheesegranulated sugarlemon zestlemon juiceeggsvanilla extractall-purpose flourfresh raspberriesraspberry jam (seedless preferred)

directions

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

In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until combined. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.

In a large bowl, beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice, vanilla extract, and eggs one at a time, mixing until just combined.

Mix in flour until smooth and pour the cheesecake mixture over the cooled crust.

In a small bowl, mix raspberry jam with fresh raspberries and gently swirl the mixture over the cheesecake layer using a knife or toothpick.

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

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

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 20 minutesBaking time: 40 minutesChilling time: 4 hoursTotal time: 5 hours

Variations

Use blueberries or blackberries for a different fruit twist.

Add a graham cracker and almond mix for a nuttier crust.

Swirl white chocolate into the raspberry layer for added richness.

Top with whipped cream and lemon zest for extra flair.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze bars individually wrapped for up to 2 months.Thaw in the refrigerator before serving. Do not microwave.

FAQs

Can I use frozen raspberries?

Yes, thaw and drain them first to avoid excess moisture.

Can I make these bars ahead?

Absolutely, they taste even better the next day after chilling.

Do I need a water bath?

No, these bars bake evenly without a water bath.

Can I use low-fat cream cheese?

Full-fat is recommended for the best texture, but low-fat can be used.

Can I skip the flour?

Flour helps set the cheesecake layer; skipping it may affect texture.

How do I get clean slices?

Use a sharp knife and wipe it clean between each cut.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can work in a pinch.

What can I use instead of graham crackers?

Try vanilla wafers, digestive biscuits, or shortbread cookies.

How do I prevent cracks?

Avoid overmixing and don’t overbake—chilling also helps.

Are these bars gluten-free?

Use gluten-free graham crackers and flour for a gluten-free version.

Conclusion

Epic Raspberry Lemon Cheesecake Bars offer a stunning mix of creamy, tangy, and fruity flavors in every bite. Whether for a summer picnic, holiday dessert table, or just to brighten your day, these bars are a refreshing and satisfying treat that’s easy to make and even easier to love.