These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for spring and summer.
Cheesecake is one of my family’s very favorite things. And while we love a tall, gorgeous cheesecake such as my Biscoff Cheesecake and Banana Pudding Cheesecake, sometimes we’re looking for something simpler – yet still extra beautiful. Those are the times when we whip up these easy Lemon Cheesecake Bars with Raspberries!
Why These Lemon Cheesecake Bars Will Be Your New Favorite Summer Dessert
This easy cheesecake bars recipe is an absolute joy – to make and to eat! Here’s what makes this recipe a standout:
- A lighter, summery cheesecake. Just like how we shed layers of winter clothing when the weather warms up, these cheesecake bars were meant for spring and summer. While they are definitely creamy and decadent, and obviously “cheesecake”, you’ll notice that the texture is lighter.
- Perfect balance of sweet and tart. These lemon cheesecake bars are cool and creamy, and full of puckery fresh lemon flavor. You will fall in love with the sweet, jammy pockets of ruby raspberries that are hidden inside the bars!
- No fancy pan or water bath required. Such simplicity – you just gotta love it! If you have an 8″ square pan, you can SOON be enjoying this cheesecake!
- Ideal for potlucks and picnics. These lemon cheesecake bars are easy to make, but they’re also easy to serve and eat. Simply cut them into squares and pack them in a cooler before heading out. They have a much more casual approach than your standard fancy cheesecake!
“This recipe is amazing!!! I’ve made it on several occasions and always get lots of compliments! One of my favorite cheesecakes, thanks so much for it.”
Shania
What You’ll Need
The ingredients list for these lemon cheesecake bars is pretty short and sweet (literally!). Scroll down to the printable recipe card to find the ingredient quantities and recipe instructions.
Crust:
- Graham cracker crumbs – You can make your own crumbs by pulsing graham crackers in your food processor or purchase a package of graham cracker crumbs at the grocery store.
- Sugar – Granulated sugar adds sweetness and helps hold the crust together.
- Salt – A bit of salt is a lovely contrasting flavor in a graham cracker crust.
- Butter – This adds rich flavor and binds the crust together.
Filling:
- Cream cheese – Full-fat cream cheese gives the richest, creamiest cheesecake bars. Use the kind that comes in a block, not a plastic tub.
- Sugar – Everyday white granulated sugar adds sweetness.
- Eggs – These help to bind and give structure to cheesecake, plus add rich flavor.
- Sour cream – Use full-fat for the best flavor and texture. This adds another level of tangy flavor, plus it lightens up the filling a bit.
- Lemon – You’ll need freshly squeezed juice and zest.
- Raspberries – Use the sweetest, most fragrant raspberries you can find.
How to Make Lemon Cheesecake Bars
Follow these simple steps to create delicious and tangy lemon cheesecake bars that are perfect for any occasion.
- Prepare. Preheat your oven to 325°F. Coat a square baking pan with nonstick spray – or line the pan with parchment paper or foil and then lightly spray it.
- Make the crust. Combine the dry ingredients, then stir in the butter. Press the mixture into the prepared pan and bake for 10 to 12 minutes, until it’s golden in color. Cool on a wire rack.
- Make the lemon cheesecake filling. Beat the cream cheese and sugar together. Then beat in the eggs, sour cream, lemon juice, and lemon zest.
- Assemble. Spread the cheesecake filling over the crust, then tap the pan on the counter a few times to gently pop any air bubbles in the cheesecake mixture. Add the raspberries and press them into the filling.
- Bake. Place the pan in the oven and bake for 40 minutes, or until the cheesecake is only a bit wobbly in the center and the edges are set and golden.
- Let cool, then chill. And serve! Let cheesecake cool in the pan on a wire rack, then refrigerate for at least 3 hours (or, ideally overnight) to firm. Slice into bars and serve. Enjoy!
Tips & Variations
Compared to a traditional cheesecake, these cheesecake bars are super simple to make. But these little tips (and variations) will help you make sure they turn out perfect!
- Use the best raspberries. During the summer, I love using sun-ripened raspberries from our garden or a local farmers market, as they have so much more flavor and sweetness. While this is certainly not a requirement, do seek out the best raspberries you can find.
- Use room temperature cream cheese. This is important for achieving a smooth and creamy texture in the cheesecake layer. If you forget to leave the cream cheese out at room temperature, you can quickly soften it by microwaving it in 10 second intervals until it’s softened – if your microwave has a cream cheese softening function, use that.
- Do not over-mix the cheesecake batter. Over-mixing can incorporate too much air into the batter, giving you a cracked surface.
- Dry the raspberries well. That little nook in the middle of the raspberry can hold quite a bit of moisture! I rinse them well and then gently bounce them around in a colander to get the water out of the well in the middle of the raspberries. Then I pat them dry with a paper towel. I know it sounds fussy, but wet fruit can introduce more extra liquid into a recipe than you’d think.
- Chill thoroughly. I think this cheesecake – and any cheesecake, really – is best when it has the time to thoroughly chill and firm up. If possible, let it chill in the fridge for at least 6 hours before serving. Overnight is even better!
- Swap in a Meyer lemon when they’re in season. Meyer lemons are floral and fragrant, with less perky tart flavor than a traditional lemon, but also more depth. They’re a treat in recipes like these cheesecake bars!
- Try blueberries instead of raspberries. Blueberries are another lovely pairing with lemon.
Serving Suggestions
Serve the cheesecake bars chilled for the best texture and flavor. I know – it’s hard to resist waiting for them to chill!
These bars pair wonderfully with a dollop of freshly whipped cream and a sprinkle of fresh raspberries.
How to Store
- Refrigerator: Refrigerate these lemon cheesecake bars in the pan, with an airtight cover, or transfer them to another airtight container. They will keep well for up to 5 days.
- Freezer: Cheesecake bars can also be stored in the freezer. Place them in a freezer-safe, airtight container and freeze for 2 to 3 months. Thaw in the refrigerator.
More Recipes for Cheesecake Lovers
Lemon Cheesecake Bars with Raspberries
Yield: 16 bars
These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for summer.
Print
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, melted
Filling
- 16 ounces full-fat cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup full-fat sour cream
- ¼ cup freshly squeezed lemon juice
- lemon zest from 2 large lemons
- 1 cup fresh raspberries
Instructions
Prep
- Preheat oven to 325°F. Lightly spray the bottom of a 8" x 8" baking pan. (If you want very clean cuts on the bars, see Notes below for lining the pan with foil.)
Crust
- In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and stir to completely combine. Press evenly into the prepared pan.
- Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool completely.
Filling
- With an electric mixer, cream the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until just combined.
- Spread mixture evenly over the cooled crust and tap the pan gently on the counter a couple times, to settle in the filling. Scatter the top with raspberries, then press them into the cheesecake filling, just enough to completely cover each raspberry with cheesecake filling.
- Bake for about 40 minutes, or until the cheesecake just barely wobbles in the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack.
- Place in the refrigerator for at least 3 hours to chill thoroughly and firm up. Overnight is even better.
- To serve, slice into individual bars. If you lined the pan with foil, carefully remove the cheesecake from the pan by pulling up on the foil lining. Place cheesecake on a cutting board and slice into bars. For clean cuts, see Notes below.
Notes
For very clean cuts: Fold a 16” long piece of foil into an 8” x 16” strip and place in an 8” square baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside. This will enable you to lift the bars out of the pan before cutting. To slice, dip a thin non-serrated knife in warm water, or run it under warm water. Do not use water that is too hot, or it can “melt” the cheesecake when you slice it. Wipe water off with a towel, then slice. Repeat after each cut, for perfectly clean cuts. Cleaning the knife in between slicing and using warm water is key.
Nutrition Information:
Serving: 1 Calories: 204kcal Carbohydrates: 16g Protein: 3g Fat: 15g Saturated Fat: 8g Polyunsaturated Fat: 5g Cholesterol: 61mg Sodium: 163mg Fiber: 1g Sugar: 11g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This recipe is amazing!!! I’ve made it on several occasions and always get lots of compliments! One of my favorite cheesecakes, thanks so much for it.
These looks really yummy. How fun to go picking raspberries too. Pinned to try your recipe later. Thanks!
Cheesecake is also one of my favorite things, Brenda! It goes well with pretty much everything — especially fruits. The combination of flavors – lemon and raspberry– is delightful. I am looking forward to making these bars.
Brenda! These look and sound amazing… pinning and wishing you shipped! xo
Yuuuum! I love cheesecake and I love lemons. Perfect pairing especially with raspberries too. Can’t wait to try them. Thanks Brenda!
Mm these look so amazing and if I had cream cheese I’d probably be making them right now!