a stack of lemon and raspberry cheesecake bars


Cheesecake is one of my very favorite things. And I’m happy to say that it goes over extremely well with the rest of the peeps who dwell here, too. Otherwise I’d never make it, for fear of eating the whole pan myself!

I love a tall cheesecake, baked up round and gorgeous in a springform pan. But sometimes cheesecake just calls for simplicity. A smaller labor of love in the kitchen, and a little less cream cheese that goes straight to my hips.

Those are the times that I’m looking for a cheesecake recipe in the form of bars.

hands holding fresh raspberries

And when we have our hands full of plump juicy raspberries, picked right from our garden, well we just have to go with the flow…

Lemon Cheesecake Bars with fresh raspberries

These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for the warmth of summer. I love their puckery lemon flavor, dotted with sweet pockets of ruby raspberries. They are oh so pretty, and look and taste especially lovely when served with a dollop of freshly whipped sweet cream.

Lemon Cheesecake Bars with fresh raspberries

Lemon Cheesecake Bars with Raspberries

Yield: 16 bars
prep time: 30 minutes
cook time: 52 minutes
total time: 1 hour 22 minutes
These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for summer.
5 Stars (2 Reviews)


For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • ¼ teaspoon Morton kosher salt
  • ¼ cup unsalted butter, melted

For the filling:

  • 16 ounces cream cheese, at room temperature
  • ½ cup 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


  • 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 the 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.

For the filling:

  • In the bowl of a stand 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 baked crust and tap the pan gently on the counter to settle it in. Scatter the top with raspberries and press them into the cheesecake filling, just enough to cover them.
  • 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.
  • Then place in the refrigerator for at least 3 hours to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars. For clean cuts, wipe knife clean after each cut.


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. For clean cuts, wipe knife clean after each cut.

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.
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Lemon Cheesecake Bars with Raspberries - www.afarmgirlsdabbles.com
Here are some more raspberry treats you may like: