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. #
    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!

  2. #
    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!

  3. #
    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 ?

  4. #
    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!

  5. #
    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?

  6. #
    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!

  7. #
    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.

  8. #
    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!

  9. #
    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)!!

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