Ingredients
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
Directions
Make the crust:
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Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment, leaving an overhang.
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In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
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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:
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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:
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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.
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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.
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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 bars were delicious and refreshing, and very easy to make! My only complaints were that the lemon flavor was not very strong, and the crust was quite soft and tended to fall apart.
These were lovely! Delightful summer flavours & nice, creamy texture.
I love cheesecakes! I used blueberries but it’s great too.
THEse taste amazing and aren’t difficult to put together. Getting the raspberry to swirl in a pretty way was tricky, but the flavor was great regardless of how my swirl looked.
Easy recipe for a perfect summer treat! The creamy cheesecake mixed with a hint off the tartness of the raspberries was perfect.
I finally got to make the Raspberry Lemonade Cheesecake. My Krogers did not have any frozen Raspberry’s. I already had blueberries so I used them.
This was very good, loved the lemon juice & zest. I will definitely be making these again. Thank you Tessa.
This was my first attempt at cheesecake & I was surprised how easy it was. It’s a delicious summertime recipe. Next time I think I’ll try taking it out a minute or 2 earlier.
Perfect summertime dessert – Light and refreshing!
My 9 yo daughter and I made these yesterday. They are delicious! She posted them on her baking blog and linked to your recipe. Thanks!
So delicious and simple to make. I’m not a cheese cake person but this is delicious!
These were easy to make. The lemon and raspberry complimented each other nicely. Not overly sweet which I liked. If you like your cheesecake on the sweeter side I would definitely recommend adding more sugar as Tessa suggests.
My swirls on my cheesecake wasnt impressive but the4 taste made up for it. It turned out AWESOME I would make this again real soon. I LOVED IT!!!!
I LOVE cheesecake and I loved that this was easy to make and it tasted AWESOME my swirls didnt look like swirls but it didnt affect the look or taste I would make this again real soon. I LOVED IT!!!!
Love this recipe!
So easy to make and very flavorful.
I prefer more lemon, so I will double the lemon juice next time. I will also make in 9 inch pan because I had so much delicious raspberry swirl leftover.
Generally speaking, it’s not dessert without chocolate, but this was really good. Summer-y!!
Love this recipe! Simple and easy to follow. My friends all love it!
Delicious and beautiful! Easy to make. Yum!
The Raspberry Lemonade Cheesecake Bars were delicious. I love lemon so I couldn’t wait to make this recipe. My family loved them.
Those cheesecake bars look so pretty and are really tasty. Great recipe!
Love how easy this recipe is. Perfect for summer!
The cheesecake flavor was okay. The crust was delicious and the look of the bars with the swirl was gorgeous. Instead of raspberries, I used strawberries and it created the same effect.
My husband LOVED these!! If/when I make them again, I need to practice my swirl game, though. Yours is so beautiful, and mine didn’t come out as vibrant. Here’s to practice!
Hi did you use all purpose flour or cake flour?
I ised all purpose when I made it…
What a great flavor combo!
Very delicious,thank you! It was so easy to make- impossible to fail!
wonderfully fresh on hot summer days!
This recipe came together easily and with great flavor! This is for sure a keeper.
It was fun to make these cheesecakes with my two year old son! Thanks for delicious recipe! :))
AMAZING! I used gluten free crumbs for my celiac sister and she loved them.
This was super easy and fun to make! It tasted delicious and I’m so glad I tried it!
I’ve always been nervous about making cheesecake but these were so easy to make. These bars are sweet and tangy and so delicious!
I love it. I will use more raspberries next time. But i need a small food processor.. Great recipe…
Such an easy and delicious recipe!!
Can these be frozen after baking?
Yes!
Perfect! Love the refreshing combo of lemon and raspberry! These are so easy to make and absolutely delicious! Family and friend approved!!
Loved the recipe . Simple to make and the entire family loved it .
This was my first cheesecake to make, and it was much easier than I anticipated! My husband loves cheesecake and lemon, so I planned to make this for Father’s Day. He really enjoyed it and is ready for me to make another already! Lol.
My only issue was with the raspberries. I had a hard time pureeing them and could not properly separate the seeds. In the end, I used strawberry jelly that I had on hand instead.
Next time I am going to try this with blueberries. And my husband would like more lemon flavor. The lemon is noticeable, but faint. I will be doubling the lemon juice and adding zest on top.
I love cheescake, but it is a rich dessert! The raspberry and lemon flavors really brightened this up for summer! I cut it up into bit size pieces to take to a small group gathering. It didn’t last long! I even forgot to add the sugar to the raspberries (these things happen when a crying toddler is hanging on to your legs), and it still turned out wonderfully 🙂
Sadly this didn’t turn out as I expected. 🙁 the cheesecake part was too thick and dense and it didn’t taste at all lemony. Not sure what I did wrong.
Really good recipe!!! It´s so yummy.
Really great taste! I didn’t bother straining the seeds from the raspberries and I love the crunchy feel.
Not the best cheesecake I’ve made but it was very aesthetic, very simple to make, and others enjoyed it!
There use to be the most delicious pastry shop in where I live sadly it closed but they made blueberry and raspberry cheesecake bars that
my husband was in love with needless to say he was devastated when it closed.
When I saw this recipe I thought oh my I wonder if this recipe will be as wonderful as the pastry shop. Let me tell you they are just as good if not BETTER My husband loves them. Everyone I’ve shared these with rave about them. Thank you Tessa!
P.S. I’ve made them 3 times already!
Made his first or a few a celebration work. All my coworkers loved it!
Fantastic recipe. Brought it for a bunch of coworkers – all female – and they couldn’t a stop raving about them.
Fantastic recipe! So easy and tastes amazing! I took them to work and I think they were gone in less than 5 minutes. I’ll definitely be making them again!!
I love how these bars look. I loved how they turned out but just find the raspberry flavor is lacking. Might just need to add more raspberries the next time. They sliced beautifully and were very creamy. Would be great on any pastry tray.
Not a cheese person but enjoyed these. Very yummy
I’ve made this recipe several times and it comes it Percy every time!
The directions were super easy to follow and made a beautiful dessert, the bars are creamy but not too sweet and the lemon really comes through
I made these for Father’s Day, and they were a complete hit!
Super easy to make and so delicious!
Raspberry Lemonade Cheesecake … so easy to make. Really satisfies a cheesecake craving! Yummmm
Raspberry Lemonade Cheesecake … yummmm! So easy to make and soooo good!
My family loved them
Very easy recipe and so delicious! I used a bigger pan so they ended up on the slim side. I love the fresh raspberry taste.
These look amazing ! Would lotus biscuits work as a crust instead of graham crackers or would the combination of flavors not work? What would be a good substitute for graham crackers?
Can’t wait to try making me them !
I think that could work! I haven’t tried so let us know how it turns out if you do 🙂
These are delicious! If I could change one thing it would be that I had a strainer to use for the raspberry mixture. I didn’t have a fine mesh strainer so I ended up with some seeds int he mixture.
Fairly simple and was enjoyed by all. I tripled the recipe and used a pan close to 13 x 16 and made 25 squares close to 3 x 3. I use a bit more raspberries than recipe called for.