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.
![slices of raspberry lemonade cheesecake bars on a white countertop.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-lemon-cheesecake-bar-recipe.png)
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:
![closeup of 12 slices of cheesecake bars, showing their vibrant red swirls of raspberry.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-cheesecake-bars.png)
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!
![three cheesecake bars stacked on top of one another.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-lemon-cheesecake-recipe.png)
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.
![the whole pan of raspberry cheesecake bars on a white countertop, with fresh lemons nearby and a bowl of fresh raspberries.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-lemon-cheesecake.png)
![](https://handletheheat.com/wp-content/uploads/2021/12/tessas-tip-180x180.png)
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.
![two side-by-side images; one with the raspberry lemon cheesecake bars as a whole slab, and the other after being sliced into bars.](https://handletheheat.com/wp-content/uploads/2024/05/how-to-make-raspberry-lemon-cheesecake-bars.png)
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.
![two side-by-side images; one with a bowl of cheesecake ready to be poured into the pan with the prepared crust, and the other pouring the filling into the pan.](https://handletheheat.com/wp-content/uploads/2024/05/how-to-make-cheesecake-bars.png)
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.
![two side-by-side images; one with the raspberry puree dolloped on top, and the other with the puree swirled beautifully across the bars, before baking.](https://handletheheat.com/wp-content/uploads/2024/05/how-to-make-raspberry-cheesecake-bars.png)
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.
![a slice of lemon cheesecake bar with a bite taken out.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-lemon-cheesecake-bars.png)
More Bar Recipes You’ll Love:
- Nutella Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Classic Cheesecake Bars
- S’mores Fudge Bars
- Best Ever Chewy Brownies
![](https://handletheheat.com/wp-content/uploads/2022/02/baking-articles-icon.png)
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![slices of raspberry lemonade cheesecake bars with a few fresh raspberries and slices of lemon nearby.](https://handletheheat.com/wp-content/uploads/2024/05/raspberry-lemonade-cheesecake-bars-SQUARE-500x500.png)
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
![](https://handletheheat.com/wp-content/uploads/2022/02/glove.png)
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!
Sooooo good! I did raspberry and chocolate chips since my hubby doesn’t like lemon. He said they were cheesecake perfection!
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!
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!
I have a question. Can I use some fresh raspberry jam if I add a little water?
I haven’t tested this recipe with jam but it should work, the swirl might just look different!
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!
Can i use the seedless raspberry jar instead
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?
That’s just fine, that consistency makes it easier to achieve those swirls on top 🙂
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
Thank You ! These recipes look amazing.
Hi Tessa,
Can I skip the lemon juice and zest, if yes then should I substitute them with anything else?
Thank you,
Anu
I made THREE of your recipes a couple days ago, and this was awesome. This is easily the best cheesecake I ever made.
Oh wow!! That makes me so happy to hear, thanks for commenting 🙂
I tried this today, i used strawberry instead of raspberry. I love the result so much. Thanks for this wonderful recipe.
Great! So glad you enjoyed it.