Raspberry Lemonade Cheesecake Bars

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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.

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!

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

More cheesecake bar recipe

• Creme Brulee Cheesecake Bars
• Dulce de Leche Cheesecake Bars
• Brownie Bottom Cookie Dough Cheesecake Bars

How to Make

Raspberry Lemonade Cheesecake Bars

By: Tessa Arias

4.82 from 104 votes

Yield: 16 squares

Prep Time: 45 minutes mins

Inactive Time: 6 hours hrs 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 7 hours hrs 30 minutes mins

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Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

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.

Make the cheesecake:

• 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.
• 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, remove the cheesecake from the pan and onto a work surface. Cut into 15 squares. Serve chilled.
• 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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.