Raspberry Lemonade Cheesecake Bars - Handle the Heat

Raspberry Lemonade Cheesecake Bars

By Tessa Arias
June 13th, 2014
4.82 from 102 votes
4.82 from 102 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 102 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
Author: Tessa Arias

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!)

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!)

Find Tessa on  

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Recipe Rating

  1. #
    Rose Stockmann — June 16, 2019 at 10:11 am

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

  2. #
    Don Torelli — June 16, 2019 at 8:44 am

    No cons only pros.

  3. #
    Don Torelli — June 16, 2019 at 8:42 am

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

  4. #
    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!

  5. #
    Amber cockrum — June 15, 2019 at 9:11 am

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

  6. #
    Jenifer Jagnow — June 14, 2019 at 9:42 pm

    Super easy & delicious!

  7. #
    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.

  8. #
    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!

  9. #
    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!

  10. #
    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!

  11. #
    Nkwachi — June 12, 2019 at 5:07 pm

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

  12. #
    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.

  13. #
    Elizabeth — June 12, 2019 at 4:27 am

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

  14. #
    Alba de Luca — June 11, 2019 at 9:57 am

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

  15. #
    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!

  16. #
    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!

  17. #
    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)

  18. #
    Melissa Bentley — June 10, 2019 at 12:04 pm

    Absolutely luscious!!!!

  19. #
    Hiroko Warner — June 9, 2019 at 4:37 pm

    Great recipe for a hot summer day!

  20. #
    Jeni — June 9, 2019 at 12:42 pm

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

  21. #
    MARGUERITE STERLING — June 9, 2019 at 10:27 am

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

  22. #
    Ivanna — June 9, 2019 at 1:17 am

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

  23. #
    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!

  24. #
    Melissa Silva — June 8, 2019 at 7:26 pm

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

  25. #
    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 🙂

  26. #
    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!!!

  27. #
    Wendy — June 7, 2019 at 8:07 pm

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

  28. #
    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!

  29. #
    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

  30. #
    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!

  31. #
    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.

  32. #
    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!

  33. #
    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!)!!

  34. #
    loreanazc — June 4, 2019 at 7:54 am

    a spectacular and refreshing cheesecake

  35. #
    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

  36. #
    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!

  37. #
    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!

  38. #
    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!

  39. #
    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!

  40. #
    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!

  41. #
    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!

  42. #
    Maria — October 6, 2016 at 3:00 pm

    Can i use the seedless raspberry jar instead

  43. #
    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 🙂

  44. #
    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

  45. #
    Norma — March 3, 2016 at 6:05 pm

    Thank You ! These recipes look amazing.

  46. #
    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,

  47. #
    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 🙂

  48. #
    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.

  49. #
    Shawn @ IWYD — July 15, 2014 at 10:05 am

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

  50. #
    dina — July 15, 2014 at 5:58 am

    yummy summery bars!

  51. #
    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!

  52. #
    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 😉

  53. #
    Cookbook Queen — June 16, 2014 at 5:12 am

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

  54. #
    Gaby — June 13, 2014 at 9:37 pm

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

  55. #
    kay — June 13, 2014 at 5:26 pm

    looks so yummy!! 🙂

  56. #
    Angelyn @ Everyday Desserts — June 13, 2014 at 2:33 pm

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

  57. #
    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.

  58. #
    Chloe @ foodlikecake — June 13, 2014 at 7:48 am

    Those are so pretty and look so good!

  59. #
    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 🙂

  60. #
    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!

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