Tessa’s Recipe Rundown
TASTE: Buttery graham cracker crust, with tart, sweet, refreshing lemon and raspberry flavors.
TEXTURE: The crust is crisp while the cheesecake is creamy and luscious. Texture heaven!
EASE: So much easier than a traditional full cheesecake.
PROS: The vibrant raspberry swirls are so pretty.
CONS: Having to wait 4 hours for these babies to chill enough to slice, but the flavor develops so much in this time. I promise it’s worth the wait!
WOULD I MAKE THIS AGAIN? 100% definitely yes!
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Raspberry Lemonade Cheesecake Bars are the edible embodiment of a summer day.
The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.
These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:
I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.
Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!
I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.
Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.
Sprinkle of Science
How to Make Raspberry Lemonade Cheesecake Bars
What Kind of Cream Cheese Should I Use for Cheesecake Bars?
- Use blocks of full-fat, high-quality cream cheese.
- Do not use reduced-fat cream cheese, or your cheesecake bars may be watery or rubbery.
- Opt for the best brand possible, as some generic brands have a high water content.
- Don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.
What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?
Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.
How to get Smooth and Creamy Cheesecake Bars:
- Be sure your cream cheese is COMPLETELY softened to room temperature.
- Make sure your eggs are also at room temperature.
- Beat the cream cheese very well, and beat well again once the sugar is added, ensuring no lumps remain.
- Once the eggs have been added, only beat until just combined to prevent your cheesecake bars from sinking or cracking.
- Be sure to scrape down the sides and bottom of your bowl and paddle attachment often to prevent lumps or unincorporated ingredients.
How to Puree Raspberries
I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful.
Can I Double This Recipe?
Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time.
How to Store Raspberry Lemonade Cheesecake Bars
Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become.
Can You Freeze Raspberry Lemonade Cheesecake Bars?
Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.
More Bar Recipes You’ll Love:
- Nutella Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Classic Cheesecake Bars
- Peanut Butter Cheesecake Brownie Bars
- Best Ever Chewy Brownies
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Raspberry Lemonade Cheesecake Bars
Ingredients
For the crust:
- 9 whole (138 grams) graham crackers
- 6 tablespoons (85 grams) unsalted butter, melted
For the raspberry swirl:
- 6 ounces (170 grams) raspberries, fresh or thawed frozen
- 2 tablespoons (25 grams) granulated sugar
For the cheesecake:
- 16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon finely grated lemon zest, from about 2 large lemons
- 2 tablespoons fresh lemon juice
- 3 large eggs, at room temperature
- 1/4 teaspoon fine sea salt
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
- In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
- Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
- Reduce oven temperature to 325°F.
Make the raspberry puree:
- In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.
Make the cheesecake:
- In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
- Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
- Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
- Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
- Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
- Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.
Recipe Notes
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Super easy to make and a fun summer version of cheesecake!
This raspberry lemonade cheesecake came to together fast and easy. The raspberry swirl provides just the right amount of sweetness to the creamy cheesecake and firm graham cracker crust.
Today I made this recipe, it was my first cheesecake! I don’t know that I did wrong since I followed exactly all the steps but my cheesecake came out with a lot of cracks in the surface, without the firm texture it is suppose to have. Can you please tell me what was my mistake?
Way to go making your first cheesecake! I’m so sorry to hear it didn’t turn out quite right. It can be so frustrating to try something new and not have it turn out. Without having baked right alongside you, it’s tough to pinpoint exactly what went wrong, but hopefully I can help! Cheesecake can crack for a number of reasons, including overmixing the ingredients, overbaking, and sudden temperature changes (i.e. opening the oven door often while it’s baking). Once the eggs are added, you want to be sure to mix them until just combined. Eggs hold air inside the batter, and if they’re mixed for too long, they can rise up and cause cracks. You mentioned your bars didn’t have the firm texture they’re supposed to have. How long did you end up baking your bars for? Were they still slightly jiggly in the center before you turned off the oven and let them sit in there for 10 minutes? It sounds to me like there may have been a mix of these issues that caused your cheesecake to crack. I really encourage you to give this recipe another try and pay attention to not overmixing the ingredients once the eggs are added, keeping the oven door closed to prevent drafts/temperature changes, and then giving the pan a little wiggle at the 35-minute mark to see if it’s just about set. There will be a 2-3 inch jiggly spot in the center when the oven is ready to be shut off. I hope that helps! Please don’t hesitate to reach out if you have any other questions, and let me know how it goes when you try again! Good luck 🙂
The raspberry cheesecake is delicious, with a great mix of creamy cheese and sweet raspberries. The graham cracker crust adds a nice crunch that goes well with the smooth filling. Delicious!!!
I love cheesecake and I love lemon and raspberry!! I was so excited to try this recipe as soon as I saw it and it lived up to my expectations. Delicious and creamy cheesecake with tangy lemon, it worked perfectly!
Made these again and they didn’t disappoint!! Fabulous recipe.
This was a huge hit at the office for all lemon lovers! I used fresh raspberries and the “syrup” was a little loose so I may cook it down a little next time but no one seemed to notice judging by how quickly it disappeared! 🙂
Delicioso! Very easy instructions. I had to make two substitutions, (researched first). Used a round 9″ pan instead of a square 8″ and had to use strawberries instead of raspberries (that’s what was on hand).
Gave the recipe 4.5 stars!
I think it could’ve been more lemony, husband says no, it was perfect. Will definitely make this recipe again as it reads, next time will be sure to use raspberries! Thanks!
This was delicious! It didn’t take long at all and was so easy!
I accidentally swapped the sugar steps (cheesecake amount with puree amount) so I opted to combine everything instead of move forward with the swirls. The flavor was still delicious but the aesthetics obviously weren’t the best. Regardless, the bars were tasty enough that I will be trying this recipe again in the future and will follow the directions better 🙂
Super tasty! I intended to make a batch for a small family get-together then take the rest to the office for my coworkers, but my family ate them all before I even had the chance! Definitely an easy crowd pleaser recipe to keep in your back pocket.
This was super easy and absolutely yummy! Cream cheese, lemon and raspberry. What could be better!!!