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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.
Delicious and wonderfully refreshing! Had to bring them to work before I ate them all!
Just made it! Incredibly easy, delicious and elegant all in one go 🙂
Really lovely texture but I think the cheesecake mixture itself needs to be a little sweeter. I used raspberry seedless jam instead of the raspberry puree though so maybe that’s why!
I’m not a ‘bar’ baker- I tend to do cakes and other sweets. So I was intrigued! It is exactly like a lemon cheesecake but in a smaller, bite-size version. The swirls are a nice touch that add some colour and are easy to create. I don’t know if I”m ‘blown away’ by this, so I gave it a 4 rather than a 5. It’s a solid, easy to make, quick and impressive-looking every day dessert. I’d recommend it!
Really yummy recipe!
Pros:
Crust to cheesecake ratio
Great to bring to the office or a party since it’s easy to cut and serve
Nice flavor and hint of raspberry
Easy to make
Cons:
Not enough lemon flavor (I will add more next time)
Absolutely luscious!!!!
Great recipe for a hot summer day!
These are delicious! Thanks for the perfect summer BBQ dessert Tessa!
Easy to make, looks beautiful enough for company! And who does not like cheesecake!
This taste so good and ita really easy to make !!!
I love cheesecake and raspberries and cheesecake are a perfect combo. I usually don’t get the crust thin enough when making cheesecake but the crust on this recipe worked perfectly!
Outstanding! Made these for my brother in laws birthday and they were a big hit!