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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 quicker & easier than a traditional full cheesecake.
Why you’ll love this recipe: It’s absolutely beautiful but totally achievable in any kitchen, promise.
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 made this for Father’s Day and it was a hit all around. No water bath needed and it came out silky smooth. I also love the raspberry swirl look. It literally looks like something out an art book.
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
- 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.
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 will likely take longer to bake.
Learn more about Glass vs. Metal Baking Pans here.
Tessa’s Tips for Smooth Cheesecake
- 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.
Storage & Make ahead
Fridge: 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.
Freezer: 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.
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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.
f you’re looking for a dessert that combines the creamy goodness of cheesecake with the bright flavors of raspberry and lemon, look no further than these Raspberry Lemonade Cheesecake Bars. They are a delightful twist on traditional cheesecake and are sure to impress anyone who tries them. Give this recipe a try—you won’t be disappointed!
I absolutely love this recipe! It was super easy and delicious. I made the first bath for my dad on Father’s Day and he was thrilled! I made a second batch per request from my dad and husband a week later!
Wow, Amazing, Sarah!! I’m so glad it was such a hit with the men in your life. Your swirls are just so pretty, too!
I love a good cheesecake and these cheesecake bars are decadent and delicious. Easy to make and they freeze great so you can make ahead. They will make a great dessert for family camping. As a bonus this is the first recipe I made in my new fabulous HTH apron that my sister ordered for my birthday. She said your customer service was great as well. Thank you Tessa and HTH team!
Hi, Donna! I LOVE this picture! You look fabulous in the HTH apron, and your cheesecake bars are beautiful! I’m so glad you enjoyed the recipe. Thanks for joining this month’s challenge, and happy belated birthday 🙂
This recipe did not disappoint!!! It was beautiful, refreshing and just DELICIOUS!!!
I’m just about the start this delicious sounding recipe. May I respectfully suggest that in your recipe directions when you say, “Cut into 15 squares”, you probably meant to say “16” squares? Math was never my strong suit, but I think I may be correct.
I’m hoping using half lemon and half lime won’t ruin these lovely cheesecake bars, but 1 lemon and 2 limes is what I discovered I have to hand. Thanks again for the recipe!
Oh my goodness, apparently math isn’t our strong suit either haha, updated! Thank you for pointing that out 🙂 Excited to hear how your Raspberry Lemonade/Limeade Cheesecake Bars turn out, yum!
These were so delicious it took Ghandian levels of self restraint not to eat the whole thing! I’m going to add a blueberry puree and swirls the red and blue through each other for July 4!
haha yay! So happy you enjoyed them 🙂 I love your idea of adding a blueberry puree. Let us know how that turns out!
Great, easy recipe!
Delicious! Tastes like summer!
These were so good and easy to make. I love lemons and I had fresh raspberries from my garden so they were put to good use. I need to work on my swirls because it wasn’t as pretty as Tessa’s.
Light, tangy, and refreshing—a huge hit!
Picture perfect, Jaina!
Just ate a piece of this, it was very good, I will be making this again.
Can out better than I thought! I tasted the batter and thought it had too much lemon flavor but after baking it it was perfect! Very good. Company loved it.
Creamy cheesecake squares with a sweet swirl of raspberry and a tangy lemon bite. Very refreshing on a summer day or any day. Simple to make but very impressive!