Why You’ll Love This Recipe

Lemon Cheesecake Bars with Sweet Raspberries offer the perfect balance of creamy, tangy, and sweet. The buttery graham cracker crust is topped with a velvety lemon cheesecake filling, which is then crowned with fresh, sweet raspberries. This dessert is as refreshing as it is decadent, making it ideal for everything from a summer BBQ to a holiday gathering. The combination of citrusy lemon and tart raspberries makes every bite irresistible, while the easy-to-make nature of this recipe makes it a great option for both beginners and seasoned bakers alike!

Ingredients

For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup butter, melted
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 ½ cups fresh raspberries
- 1-2 tablespoons powdered sugar (optional, for sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press the mixture into the bottom of an 8×8-inch or 9×9-inch baking dish, ensuring an even layer. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and allow to cool slightly.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Beat the mixture until everything is fully incorporated and smooth.
Assemble the bars: Pour the cheesecake filling over the cooled crust and spread it out evenly with a spatula. Bake the cheesecake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The top should be lightly golden. Let the bars cool to room temperature, then refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
Prepare the topping: Just before serving, toss the fresh raspberries with powdered sugar (if using) in a small bowl to coat them lightly and enhance their sweetness.
Serve: Once the cheesecake bars are chilled and set, cut them into squares and top each with a few raspberries. Serve chilled and enjoy!

Servings and Timing

Servings: 12-16 bars
Preparation Time: 20 minutes
Bake Time: 30-35 minutes
Chilling Time: 3 hours (or overnight)

Variations

Mixed Berries: Swap the raspberries for other fresh berries like blueberries, blackberries, or strawberries, or use a combination of all three for a berry medley.
Lemon Curd Topping: Add a layer of lemon curd on top of the cheesecake filling before baking for an extra lemony flavor.
Gluten-Free Option: Use gluten-free graham cracker crumbs or almond flour to make the crust gluten-free.
Meringue Topping: Add a light meringue topping to the cheesecake bars by whipping egg whites and sugar, then broiling them for a golden, toasted finish.

Storage/Reheating

Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. Be sure to keep them chilled to maintain the creamy texture.
Reheating: This dessert is best served chilled and does not require reheating.

FAQs

1. Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but be sure to thaw and drain them before using to avoid excess liquid on the bars.

2. Can I make these cheesecake bars ahead of time?

Absolutely! These cheesecake bars need to be chilled for at least 3 hours (or overnight), making them a great make-ahead dessert for any occasion.

3. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

4. How do I know when the cheesecake filling is done baking?

The cheesecake should be firm around the edges but slightly jiggly in the center. The filling will continue to firm up as it cools and chills.

5. Can I make the crust without graham crackers?

Yes! You can use other types of cookies, such as Digestive biscuits, shortbread, or even a chocolate cookie crust for a unique flavor.

6. Can I freeze these cheesecake bars?

Yes, you can freeze them! Wrap the bars tightly in plastic wrap and then foil, or store them in an airtight container in the freezer for up to 1 month. Thaw them in the refrigerator before serving.

7. Can I use a different type of citrus for the filling?

Lime would be a great alternative to lemon, or you could try orange zest and juice for a more tropical flavor.

8. Can I add a crustless version of this recipe?

If you want a crustless cheesecake, you can bake the filling in a greased 8×8-inch baking dish and omit the graham cracker crust. The texture will be a little different, but still delicious.

9. What’s the best way to cut these bars into clean slices?

Use a sharp knife and clean it between cuts to ensure clean, neat slices. You can also dip the knife in warm water before cutting to help it glide smoothly.

10. Can I use a store-bought crust for these cheesecake bars?

Yes, you can use a store-bought graham cracker crust if you prefer to skip making the crust from scratch. Just be sure to check the size to match your baking dish.

Conclusion

Lemon Cheesecake Bars with Sweet Raspberries are the perfect dessert for any occasion. The tangy lemon filling paired with the creamy cheesecake and sweet, fresh raspberries creates a dessert that is both refreshing and satisfying. Whether you’re serving them at a summer barbecue, a family gathering, or just craving a sweet, citrusy treat, these bars are sure to be a hit with everyone who tries them!