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!
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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
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.
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.
These are quite good. I doubled the recipe last night to make for my Christmas platters & they really turned out beautiful, the lemon compliments the raspberry very well. Thank you for sharing 🙂
First time ever making anything cheesecake and it was easy and turned out good. Thinking next time of swirling lemon curd in instead of raspberry to make it lemon-lemonade cheesecake.
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
Perfect, I’m happy to hear they turned out beautifully!
could i make this in individual muffin holders and freeze them if so how long to cook
I haven’t tried that, so I can’t say for sure!
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 ?
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!
If I were to use this recipe in a cupcake pan is there anything I would have to change?
I don’t love cheesecake but this is pretty delicious. The raspberry and lemon make it a refreshing summer treat!
Cheesecake is one of my favorite desserts. Awesome flavor. This recipe isn’t a keeper.
This recipe is a keeper.
Made these for my niece’s grad/b-day party today and they were a huge hit! I’ll definitely make these again!
Made this for my niece’s grad/b-day party and they were a HUGE hit (as always)!!