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
Previous Baking Challenge
This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!
This was my first time making a cheesecake, and it was easier than I anticipated. I’m not a fan of cheesecake (or even cream cheese), but I enjoyed the flavors in this. My husband’s first words were that it tastes “bright” and is definitely a summer dessert, and I agree with him! It looks like I might have overmixed it though, because it sunk in the middle. I also think it will be better once it’s chilled overnight. I should have paid better attention to the notes! If I were asked to make a cheesecake and have some too, I’d choose this one!