Raspberry Lemonade Cheesecake Bars

Recipe By Tessa Arias
June 13th, 2014
4.82 from 101 votes
4.82 from 101 votes

These beautifully vibrant Raspberry Lemonade Cheesecake Bars are bursting with fresh, slightly tart, and sweet flavors. You need to make them asap!

Yield: 16 squares

Prep Time: 15 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Like your favorite summer drink turned into cheesecake. Tangy, tart, sweet, and fresh.
Texture: The crust is thick, buttery, and crunchy to perfectly balance the smooth, creamy, and rich cheesecake.
Ease: Easier than a traditional cheesecake. The hardest part is waiting for the bars to chill in the fridge!
Appearance: How pretty are those vibrant raspberry swirls??
Pros: Fun, fresh, and flavorful dessert. I even used low-fat cream cheese to make this recipe a *little* more summer swimsuit friendly.
Cons: None, really. If you aren’t a fan of a little bit of tartness, you may want to add an extra few tablespoons of sugar.
Would I make this again? Sure!

Do you guys ever get caught up in the “panic loop?” Where you know you need to do something like write a report for work, an essay for school, organize your finances, make an uncomfortable phone call, or some other less-than-stellar task.

Nine squares of cheesecake bars
Where you avoid said task by suddenly and obsessively looking at your app messages, looking at everyone’s perfect lives on Instagram, reading silly political rants on Facebook, checking your Pinterest feed, staring at your overflowing email inbox, checking Google Analytics (if you’re a blogger), then you just start all over again. Suddenly 30 minutes, even an hour has passed and you’ve accomplished nothing. It’s the worst!!

The internet is simultaneously such an awesome tool of production AND such a time-waster. How do you stay focused at the computer?

Hopefully this spring/summer we can all get away from the computer for a little bit to enjoy the warm weather and summer traditions. These Raspberry Lemonade Cheesecake Bars are the ultimate spring or summer dessert recipe. They’re as bright as they are flavorful with that balance of sweetness and tartness of your favorite summer drink. I think you’ll enjoy this recipe!

Stack of three cheesecake bars

This cheesecake bar recipe is certainly a crowd pleaser with their beautiful bright raspberry colored swirls!

More cheesecake bar recipe

4.82 from 101 votes

How to make
Raspberry Lemonade Cheesecake Bars

Yield: 16 squares
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time 3 hours
Total Time: 3 hours 55 minutes
These beautifully vibrant Raspberry Lemonade Cheesecake Bars are bursting with fresh, slightly tart, and sweet flavors. You need to make them asap!


For the crust:

  • 9 whole graham crackers (138 grams)
  • 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

  • 16 ounces (454 grams) cream cheese, completely softened to room temperature
  • 1/2 cup (100 grams) sugar
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons flour
  • 1/8 teaspoon salt

For the raspberry swirl:

  • 1/2 cup (62 grams) raspberries, fresh or thawed frozen
  • 2 tablespoons sugar


Make the crust:

  1. Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment, leaving an overhang.

  2. In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.

  3. 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.

Make the cheesecake:

  1. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth, scraping down the edges as necessary. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.

Make the raspberry swirl:

  1. In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.

  2. Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Don't overbake. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.

  3. Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 15 squares. Serve chilled.

Recipe Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch pan, adding about 5 to 10 minutes to the baking time.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — June 13, 2014 at 3:35 am

    Cheesecake is my favorite food. I have often thought about starting a petition to get it added as a food group in the food pyramid. I LOVE the raspberry lemonade flavour! Pinned!

  2. #
    Gerry @ Foodness Gracious — June 13, 2014 at 7:02 am

    I am such a bar guy! I’d take these over a cookie any day 🙂

  3. #
    Chloe @ foodlikecake — June 13, 2014 at 7:48 am

    Those are so pretty and look so good!

  4. #
    Emily — June 13, 2014 at 11:46 am

    Very pretty! My swirls never come out looking this nice. Do you have any pointers?

    • #
      Tessa — June 14, 2014 at 7:19 pm

      Good question! I just take a teaspoon measurement and dollop all over then I like to use a thick wooden skewer or the probe of a kitchen thermometer to swirl. I avoid swirling too much because then it just starts to look messy.

  5. #
    Angelyn @ Everyday Desserts — June 13, 2014 at 2:33 pm

    love this fun twist on traditional cheesecake! looks delicious!!

  6. #
    kay — June 13, 2014 at 5:26 pm

    looks so yummy!! 🙂

  7. #
    Gaby — June 13, 2014 at 9:37 pm

    I need at least 2 or 3 of these! So gorgeous!

  8. #
    Cookbook Queen — June 16, 2014 at 5:12 am

    I love that pretty pink swirl — I’ll take a dozen!

  9. #
    Cassi Jo Schriefer — June 16, 2014 at 8:05 am

    I made these this weekend for an 80s prom birthday party, and they are really good, especially if you don’t like super sweet things. They are easy and fun to make, and they look so pretty. The only thing that you have to make sure and do is zest the lemon really fine. i made the mistake of zesting it too thick, and needless to say, lemon peels aren’t the best thing to bite into in your bar 😉
    Very good recipe though!

    • #
      Tessa — June 16, 2014 at 3:23 pm

      So happy to hear that! Yeah, fine zest is definitely best for baking. The best lessons are learned through experience, you’ll probably never do that again 😉

  10. #
    Jaclyn — June 16, 2014 at 1:11 pm

    These look perfect! My kind of cheesecake!

    • #
      Tessa — June 16, 2014 at 3:24 pm

      Thanks Jaclyn!

  11. #
    dina — July 15, 2014 at 5:58 am

    yummy summery bars!

  12. #
    Shawn @ IWYD — July 15, 2014 at 10:05 am

    These are so gorgeous!! I want the whole pan right now!

  13. #
    ozge — August 2, 2014 at 8:27 am

    I tried this today, i used strawberry instead of raspberry. I love the result so much. Thanks for this wonderful recipe.

    • #
      Tessa — August 3, 2014 at 3:14 pm

      Great! So glad you enjoyed it.

  14. #
    joyeful — August 23, 2014 at 10:07 pm

    I made THREE of your recipes a couple days ago, and this was awesome. This is easily the best cheesecake I ever made.

    • #
      Tessa — August 24, 2014 at 11:05 am

      Oh wow!! That makes me so happy to hear, thanks for commenting 🙂

  15. #
    Anu — October 6, 2014 at 8:04 am

    Hi Tessa,
    Can I skip the lemon juice and zest, if yes then should I substitute them with anything else?

    Thank you,

  16. #
    Norma — March 3, 2016 at 6:05 pm

    Thank You ! These recipes look amazing.

  17. #
    Serpil — March 4, 2016 at 2:55 pm

    Hı I am from turkey .I am following you I dont understand everthing about yor recipe. Cold you show us mostly video from your recipe. Thankyou

  18. #
    Natasha — August 20, 2016 at 2:44 pm

    This looks so beautiful and delicious. When I got to the raspberries, pushing them through a fine mesh strainer turned it into a syrup. What am I doing wrong?

    • #
      Tessa — August 21, 2016 at 8:27 pm

      That’s just fine, that consistency makes it easier to achieve those swirls on top 🙂

  19. #
    Maria — October 6, 2016 at 3:00 pm

    Can i use the seedless raspberry jar instead

  20. #
    Coco — March 21, 2019 at 11:19 am

    I have two questions..
    1. If starting with graham cracker crumbs instead of full ones how many cups would I need?
    2. Can I use frozen raspberries, If so should I defrost first?
    Thanks! I love your site and the way you break down recipes!

  21. #
    Nina Akesson — June 2, 2019 at 3:47 am

    I have a question. Can I use some fresh raspberry jam if I add a little water?

    • #
      Tessa — June 2, 2019 at 4:35 pm

      I haven’t tested this recipe with jam but it should work, the swirl might just look different!

  22. #
    Amy Stokke — June 3, 2019 at 8:41 am

    So delicious and easy to make! I love that this dessert is better chilled so I can make it in the morning and serve it on a hot summer evening!

  23. #
    Anissa — June 3, 2019 at 3:29 pm

    So delicious! I love the lightness to this cheesecake and how refreshing it is. Served up with homemsde whipped cream and a fresh raspberry on top!

  24. #
    Megan — June 3, 2019 at 4:59 pm

    Sooooo good! I did raspberry and chocolate chips since my hubby doesn’t like lemon. He said they were cheesecake perfection!

  25. #
    Karyn — June 3, 2019 at 10:02 pm

    Raspberry Lemonade Cheesecake Bars are so delicious and we’re very fun to make. Will definitely make them again . Thank you Tessa for another delicious recipe!

  26. #
    Deny Lopez — June 4, 2019 at 7:35 am

    I love raspberries and I think this recipe is perfect for summer, the bars taste delicious, I’m sure I’ll to this again

  27. #
    loreanazc — June 4, 2019 at 7:54 am

    a spectacular and refreshing cheesecake

  28. #
    Kandia Hegland — June 5, 2019 at 2:02 pm

    Extremely tasty cheesecake bars! The subtle lemon flavoring pairs well with sweet, ripe raspberries- perfect recipe for summertime (or anytime!)!!

  29. #
    Amanda Juarez — June 5, 2019 at 4:52 pm

    These are officially my new favorite cheesecakes bars for the summer. Raspberry and lemon are a perfect combo!

  30. #
    Gokce Su Akdag — June 6, 2019 at 3:00 am

    A fresh summer dessert! Not a fan of lemon taste in cheesecake but this just gives you the feeling of a lemonade by the poolside. Also very easy to make, not as tricky as an actual cheescake, but tastes just as good.

  31. #
    Brindle Fuller — June 6, 2019 at 7:24 pm

    I’ve made a few cheesecake recipes before I discovered Handle the Heat. There’s are AMAZING! It was super simple to make. It’s Burst with the perfect amount of lemon and raspberry flavor. The graham cracker crust is the perfect touch to the combination. This is a must try!

  32. #
    Brindle Fuller — June 6, 2019 at 7:27 pm

    These are AMAZING! I’ve made a handful of cheesecakes before and these are by the best cheesecakes I have ever made! The recipe is super simple to follow. The cheesecake is bursting with the perfect combination of lemon and raspberry flavor! I will be making these again in the near future for a picnic

  33. #
    Sarah Carver — June 7, 2019 at 5:13 am

    It was so much fun making these raspberry lemonade cheesecake bars. The texture and the taste were superb with the added raspberry and lemon. You can’t go wrong with this recipe! Love, love, love!

  34. #
    Wendy — June 7, 2019 at 8:07 pm

    Have you ever tried freezing them to serve for an event later?

  35. #
    Julie August — June 8, 2019 at 10:13 am

    This recipe is super easy and supremely delicious. It is creamy and luxurious. I’ve made it twice in two days!!!

  36. #
    Katelyn Derrick — June 8, 2019 at 5:32 pm

    You know that episode of Friends where Chandler and Rachel can’t stop stealing and eating the cheesecake? Well this must have been the cheesecake they were eating because it is SO smooth and creamy with the perfect balance of flavors!

    • #
      Tessa — June 10, 2019 at 10:30 am

      Hahaha!! Best review ever 🙂

  37. #
    Melissa Silva — June 8, 2019 at 7:26 pm

    Outstanding! Made these for my brother in laws birthday and they were a big hit!

  38. #
    Janine Close — June 9, 2019 at 12:31 am

    I love cheesecake and raspberries and cheesecake are a perfect combo. I usually don’t get the crust thin enough when making cheesecake but the crust on this recipe worked perfectly!

  39. #
    Ivanna — June 9, 2019 at 1:17 am

    This taste so good and ita really easy to make !!!

  40. #
    MARGUERITE STERLING — June 9, 2019 at 10:27 am

    Easy to make, looks beautiful enough for company! And who does not like cheesecake!

  41. #
    Jeni — June 9, 2019 at 12:42 pm

    These are delicious! Thanks for the perfect summer BBQ dessert Tessa!

  42. #
    Hiroko Warner — June 9, 2019 at 4:37 pm

    Great recipe for a hot summer day!

  43. #
    Melissa Bentley — June 10, 2019 at 12:04 pm

    Absolutely luscious!!!!

  44. #
    Jasmine Vuong — June 11, 2019 at 7:40 am

    Really yummy recipe!

    Crust to cheesecake ratio
    Great to bring to the office or a party since it’s easy to cut and serve
    Nice flavor and hint of raspberry
    Easy to make

    Not enough lemon flavor (I will add more next time)

  45. #
    Melissa Machaj — June 11, 2019 at 7:54 am

    I’m not a ‘bar’ baker- I tend to do cakes and other sweets. So I was intrigued! It is exactly like a lemon cheesecake but in a smaller, bite-size version. The swirls are a nice touch that add some colour and are easy to create. I don’t know if I”m ‘blown away’ by this, so I gave it a 4 rather than a 5. It’s a solid, easy to make, quick and impressive-looking every day dessert. I’d recommend it!

  46. #
    Marie Rawlinson — June 11, 2019 at 9:41 am

    Really lovely texture but I think the cheesecake mixture itself needs to be a little sweeter. I used raspberry seedless jam instead of the raspberry puree though so maybe that’s why!

  47. #
    Alba de Luca — June 11, 2019 at 9:57 am

    Just made it! Incredibly easy, delicious and elegant all in one go 🙂

  48. #
    Elizabeth — June 12, 2019 at 4:27 am

    Delicious and wonderfully refreshing! Had to bring them to work before I ate them all!

  49. #
    Linda James — June 12, 2019 at 4:33 am

    The best review of the cheesecake bars is that my family devoured them. They were easy to make and this was the first time I’ve made from scratch graham cracker crust. One mistake I made-I rinsed the raspberries and drained them but they were still wet. So when I puréed them, it was thin. Perhaps I should have put them on a paper towel and dried them.

  50. #
    Nkwachi — June 12, 2019 at 5:07 pm

    So delicious. My family and I love cheesecake, and this is a perfect summer treat!

  51. #
    Connie — June 12, 2019 at 5:07 pm

    I made these bars for the challenge and they are incredible! Easy to make and so rich and delicious! Perfect summer dessert!

  52. #
    Connie — June 12, 2019 at 5:12 pm

    I made these for the June challenge and they are incredible! Rich and delicious and the raspberry lemon combination just takes them to the next level! Perfect summer dessert!

  53. #
    Susan — June 14, 2019 at 6:00 am

    How would you modify the baking instructions if doubling the recipe in a 9X13 pan? I am making them for an event tomorrow!

    • #
      Tessa — June 14, 2019 at 9:59 am

      Hi Susan – did you see the recipe notes? “To double this recipe, double all ingredients and bake in a 9 by 13-inch pan, adding about 5 to 10 minutes to the baking time.” Hope that helps!

      • #
        Susan Dodia — June 14, 2019 at 11:02 am

        Oops, sorry, I did not see that, thank you for responding so quickly. I’m firing up the oven now!

  54. #
    Maxine — June 14, 2019 at 3:35 pm

    Absolutely delicious!!! Easy to make, looks inviting and tastes even better!! Definitely worth making this recipe. A keeper and remaker.

  55. #
    Jenifer Jagnow — June 14, 2019 at 9:42 pm

    Super easy & delicious!

  56. #
    Amber cockrum — June 15, 2019 at 9:11 am

    So delicious!!! Will definitely make these again. Perfect for summer

  57. #
    Michelle — June 15, 2019 at 3:44 pm

    I’m usually not a huge raspberry fan, but I am blown away by how much I love these!! They are so easy to make and are a showstopper with that beautiful swirl pattern. Will definitely make these again!

  58. #
    Don Torelli — June 16, 2019 at 8:42 am

    Super easy and so delicious.
    No cons, only pros.

  59. #
    Don Torelli — June 16, 2019 at 8:44 am

    No cons only pros.

  60. #
    Rose Stockmann — June 16, 2019 at 10:11 am

    Super yummy for Father’s Day. Easy to make, too!!

  61. #
    Br. Paul — June 16, 2019 at 10:27 am

    Fairly simple and was enjoyed by all. I tripled the recipe and used a pan close to 13 x 16 and made 25 squares close to 3 x 3. I use a bit more raspberries than recipe called for.

  62. #
    Taylor Flowers — June 16, 2019 at 1:23 pm

    These are delicious! If I could change one thing it would be that I had a strainer to use for the raspberry mixture. I didn’t have a fine mesh strainer so I ended up with some seeds int he mixture.

  63. #
    Melissa — June 16, 2019 at 1:24 pm

    These look amazing ! Would lotus biscuits work as a crust instead of graham crackers or would the combination of flavors not work? What would be a good substitute for graham crackers?
    Can’t wait to try making me them !

    • #
      Tessa — June 17, 2019 at 10:28 am

      I think that could work! I haven’t tried so let us know how it turns out if you do 🙂

  64. #
    Mandy Bashura — June 16, 2019 at 6:28 pm

    Very easy recipe and so delicious! I used a bigger pan so they ended up on the slim side. I love the fresh raspberry taste.

  65. #
    Kindra O’Connell — June 16, 2019 at 8:07 pm

    My family loved them

  66. #
    Linda Rinaldi — June 17, 2019 at 5:27 am

    Raspberry Lemonade Cheesecake … yummmm! So easy to make and soooo good!

  67. #
    Linda Rinaldi — June 17, 2019 at 5:30 am

    Raspberry Lemonade Cheesecake … so easy to make. Really satisfies a cheesecake craving! Yummmm

  68. #
    Comena — June 17, 2019 at 5:59 am

    Super easy to make and so delicious!

  69. #
    Adam — June 17, 2019 at 7:16 pm

    I made these for Father’s Day, and they were a complete hit!

  70. #
    Jenna Zaback — June 17, 2019 at 8:47 pm

    The directions were super easy to follow and made a beautiful dessert, the bars are creamy but not too sweet and the lemon really comes through

  71. #
    Rebecca — June 17, 2019 at 9:03 pm

    I’ve made this recipe several times and it comes it Percy every time!

  72. #
    Fithria Truong — June 17, 2019 at 9:04 pm

    Not a cheese person but enjoyed these. Very yummy

  73. #
    Sandra D — June 18, 2019 at 5:22 pm

    I love how these bars look. I loved how they turned out but just find the raspberry flavor is lacking. Might just need to add more raspberries the next time. They sliced beautifully and were very creamy. Would be great on any pastry tray.

  74. #
    Denise Watkins — June 19, 2019 at 10:20 am

    Fantastic recipe! So easy and tastes amazing! I took them to work and I think they were gone in less than 5 minutes. I’ll definitely be making them again!!

  75. #
    Vicki Ma — June 19, 2019 at 1:41 pm

    Fantastic recipe. Brought it for a bunch of coworkers – all female – and they couldn’t a stop raving about them.

  76. #
    Vicki Ma — June 19, 2019 at 1:44 pm

    Made his first or a few a celebration work. All my coworkers loved it!

  77. #
    Mayline Arnold — June 19, 2019 at 8:05 pm

    There use to be the most delicious pastry shop in where I live sadly it closed but they made blueberry and raspberry cheesecake bars that
    my husband was in love with needless to say he was devastated when it closed.
    When I saw this recipe I thought oh my I wonder if this recipe will be as wonderful as the pastry shop. Let me tell you they are just as good if not BETTER My husband loves them. Everyone I’ve shared these with rave about them. Thank you Tessa!
    P.S. I’ve made them 3 times already!

  78. #
    Ryoko Ernst-Hites — June 20, 2019 at 1:45 am

    Not the best cheesecake I’ve made but it was very aesthetic, very simple to make, and others enjoyed it!

  79. #
    Laura Barry — June 20, 2019 at 2:44 pm

    Really great taste! I didn’t bother straining the seeds from the raspberries and I love the crunchy feel.

  80. #
    cristina aguerrea — June 21, 2019 at 4:40 am

    Really good recipe!!! It´s so yummy.

  81. #
    Jodi Christensen — June 21, 2019 at 6:23 am

    Sadly this didn’t turn out as I expected. 🙁 the cheesecake part was too thick and dense and it didn’t taste at all lemony. Not sure what I did wrong.

  82. #
    Rebecca Hawkins — June 21, 2019 at 7:01 am

    I love cheescake, but it is a rich dessert! The raspberry and lemon flavors really brightened this up for summer! I cut it up into bit size pieces to take to a small group gathering. It didn’t last long! I even forgot to add the sugar to the raspberries (these things happen when a crying toddler is hanging on to your legs), and it still turned out wonderfully 🙂

  83. #
    Jamie Graham — June 21, 2019 at 11:33 am

    This was my first cheesecake to make, and it was much easier than I anticipated! My husband loves cheesecake and lemon, so I planned to make this for Father’s Day. He really enjoyed it and is ready for me to make another already! Lol.
    My only issue was with the raspberries. I had a hard time pureeing them and could not properly separate the seeds. In the end, I used strawberry jelly that I had on hand instead.
    Next time I am going to try this with blueberries. And my husband would like more lemon flavor. The lemon is noticeable, but faint. I will be doubling the lemon juice and adding zest on top.

  84. #
    Dana Babers — June 23, 2019 at 1:46 pm

    Loved the recipe . Simple to make and the entire family loved it .

  85. #
    Nancy — June 23, 2019 at 2:11 pm

    Perfect! Love the refreshing combo of lemon and raspberry! These are so easy to make and absolutely delicious! Family and friend approved!!

  86. #
    Blia — June 24, 2019 at 8:31 am

    Can these be frozen after baking?

    • #
      Tessa — June 24, 2019 at 10:00 am


  87. #
    Megan — June 24, 2019 at 8:53 am

    Such an easy and delicious recipe!!

  88. #
    Lisa Whitten — June 24, 2019 at 3:34 pm

    I love it. I will use more raspberries next time. But i need a small food processor.. Great recipe…

  89. #
    Meena Patel — June 24, 2019 at 5:38 pm

    I’ve always been nervous about making cheesecake but these were so easy to make. These bars are sweet and tangy and so delicious!

  90. #
    Cayla — June 24, 2019 at 6:43 pm

    This was super easy and fun to make! It tasted delicious and I’m so glad I tried it!

  91. #
    Michelle Wuzinski — June 24, 2019 at 6:52 pm

    AMAZING! I used gluten free crumbs for my celiac sister and she loved them.

  92. #
    Irena Persidska — June 25, 2019 at 12:18 am

    It was fun to make these cheesecakes with my two year old son! Thanks for delicious recipe! :))

  93. #
    Susan Hoyer — June 25, 2019 at 8:10 am

    This recipe came together easily and with great flavor! This is for sure a keeper.

  94. #
    Norman Quednau — June 25, 2019 at 11:49 am

    wonderfully fresh on hot summer days!

  95. #
    Julia — June 25, 2019 at 11:53 am

    Very delicious,thank you! It was so easy to make- impossible to fail!

  96. #
    Matt — June 25, 2019 at 2:26 pm

    What a great flavor combo!

  97. #
    Dee — June 25, 2019 at 7:11 pm

    Hi did you use all purpose flour or cake flour?

    • #
      LISA WHITTEN — June 26, 2019 at 12:26 am

      I ised all purpose when I made it…

  98. #
    Alicia Baumgartner — June 26, 2019 at 9:58 am

    My husband LOVED these!! If/when I make them again, I need to practice my swirl game, though. Yours is so beautiful, and mine didn’t come out as vibrant. Here’s to practice!

  99. #
    Cecilia Chung — June 27, 2019 at 9:45 am

    The cheesecake flavor was okay. The crust was delicious and the look of the bars with the swirl was gorgeous. Instead of raspberries, I used strawberries and it created the same effect.

  100. #
    Cassie — June 27, 2019 at 10:24 am

    Love how easy this recipe is. Perfect for summer!

  101. #
    Sylvia — June 27, 2019 at 12:41 pm

    Those cheesecake bars look so pretty and are really tasty. Great recipe!

  102. #
    Ashley Morrow — June 27, 2019 at 5:32 pm

    The Raspberry Lemonade Cheesecake Bars were delicious. I love lemon so I couldn’t wait to make this recipe. My family loved them.

  103. #
    Alyssa England — June 27, 2019 at 5:49 pm

    Delicious and beautiful! Easy to make. Yum!

  104. #
    Patricia Chng — June 28, 2019 at 7:11 am

    Love this recipe! Simple and easy to follow. My friends all love it!

  105. #
    Wendy Maher — June 28, 2019 at 2:02 pm

    Generally speaking, it’s not dessert without chocolate, but this was really good. Summer-y!!

  106. #
    Kathleen Prudencio — June 28, 2019 at 3:30 pm

    I prefer more lemon, so I will double the lemon juice next time. I will also make in 9 inch pan because I had so much delicious raspberry swirl leftover.

  107. #
    Briana Schulte — June 28, 2019 at 5:59 pm

    Love this recipe!
    So easy to make and very flavorful.

  108. #
    Sarah Oswald — June 28, 2019 at 7:35 pm

    I LOVE cheesecake and I loved that this was easy to make and it tasted AWESOME my swirls didnt look like swirls but it didnt affect the look or taste I would make this again real soon. I LOVED IT!!!!

  109. #
    Sarah Oswald — June 28, 2019 at 7:41 pm

    My swirls on my cheesecake wasnt impressive but the4 taste made up for it. It turned out AWESOME I would make this again real soon. I LOVED IT!!!!

  110. #
    Julie Stephens — June 28, 2019 at 9:50 pm

    These were easy to make. The lemon and raspberry complimented each other nicely. Not overly sweet which I liked. If you like your cheesecake on the sweeter side I would definitely recommend adding more sugar as Tessa suggests.

  111. #
    Nancy_Remy — June 29, 2019 at 8:57 am

    So delicious and simple to make. I’m not a cheese cake person but this is delicious!

  112. #
    Ashley — June 29, 2019 at 12:09 pm

    My 9 yo daughter and I made these yesterday. They are delicious! She posted them on her baking blog and linked to your recipe. Thanks!

  113. #
    Maegan Thornton — June 29, 2019 at 12:59 pm

    Perfect summertime dessert – Light and refreshing!

  114. #
    Courtney — June 29, 2019 at 2:02 pm

    This was my first attempt at cheesecake & I was surprised how easy it was. It’s a delicious summertime recipe. Next time I think I’ll try taking it out a minute or 2 earlier.

  115. #
    Alice Hattery — June 29, 2019 at 6:34 pm

    I finally got to make the Raspberry Lemonade Cheesecake. My Krogers did not have any frozen Raspberry’s. I already had blueberries so I used them.
    This was very good, loved the lemon juice & zest. I will definitely be making these again. Thank you Tessa.

  116. #
    Mae — June 29, 2019 at 9:06 pm

    Easy recipe for a perfect summer treat! The creamy cheesecake mixed with a hint off the tartness of the raspberries was perfect.

  117. #
    Jennifer Wiseman — June 30, 2019 at 7:51 am

    THEse taste amazing and aren’t difficult to put together. Getting the raspberry to swirl in a pretty way was tricky, but the flavor was great regardless of how my swirl looked.

  118. #
    María Navarro — June 30, 2019 at 10:10 am

    I love cheesecakes! I used blueberries but it’s great too.

  119. #
    Paulina Zacchia — June 30, 2019 at 11:57 am

    These were lovely! Delightful summer flavours & nice, creamy texture.

  120. #
    Monica Prudencio — June 30, 2019 at 12:04 pm

    These bars were delicious and refreshing, and very easy to make! My only complaints were that the lemon flavor was not very strong, and the crust was quite soft and tended to fall apart.

  121. #
    MaryBeth Patterson — June 30, 2019 at 3:23 pm

    Made this for my niece’s grad/b-day party and they were a HUGE hit (as always)!!

  122. #
    MaryBeth Patterson — June 30, 2019 at 3:29 pm

    Made these for my niece’s grad/b-day party today and they were a huge hit! I’ll definitely make these again!

  123. #
    Unique Briggs — June 30, 2019 at 4:44 pm

    Cheesecake is one of my favorite desserts. Awesome flavor. This recipe isn’t a keeper.

    • #
      Unique Briggs — June 30, 2019 at 4:48 pm

      This recipe is a keeper.

  124. #
    Megan — June 30, 2019 at 8:40 pm

    I don’t love cheesecake but this is pretty delicious. The raspberry and lemon make it a refreshing summer treat!

  125. #
    Arianna — July 24, 2019 at 8:02 pm

    If I were to use this recipe in a cupcake pan is there anything I would have to change?

  126. #
    Odette — April 25, 2020 at 5:01 am

    So delicious and looked amazing. The only thing is that there wasn’t enough crust for my pan so I had to double the amount. Tasted delicious!

  127. #
    Aanya — December 23, 2020 at 12:16 pm

    These cheesecake bars are absolutely divine !! They were the first type of cheesecake I had ever tried to bake and I’m so glad I chose them because they are the reason I love baking cheesecake !!! One question I have is if how would I turn these bars into a cake . How would the ingredient amounts change ?

  128. #
    nancy reid — June 23, 2021 at 3:42 am

    could i make this in individual muffin holders and freeze them if so how long to cook

    • #
      Tessa — June 24, 2021 at 9:43 am

      I haven’t tried that, so I can’t say for sure!

  129. #
    nancy reid — July 2, 2021 at 5:10 am

    i made them in cupcake holders turned out great i melted raspberry jam strained it, and used it for the swirl put one raspberry on top of each one

    • #
      Tessa — July 2, 2021 at 8:44 am

      Perfect, I’m happy to hear they turned out beautifully!

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