• Prep Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 16

Lemon Raspberry Cheesecake Bars Recipe

  • Recipe Submitted by on

 Ingredients List

  • 9 Graham Cracker Sheets
  • 4 Tablespoons Butter, salted & melted
  • 16 Ounces Cream Cheese, softened
  • 2/3 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 Eggs
  • 6 Ounces Raspberries
  • 1 Tablespoon Sugar, optional


First, preheat your oven to 325 degrees Fahrenheit & line an 8 X 8 square baking sheet with parchment paper.
Crumble the graham crackers in a food processor & process until all the crackers turn into fine crumbs.
Place the graham cracker crumb into a small bowl & mix in the melted butter.
Scoop the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 10 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees Fahrenheit.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, & 1/4 cup of lemon juice until completely combined.
Then add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.
In a food processor blend the 6 ounces of raspberries & then strain the pureed raspberries to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree if desired.
Finally, drizzle & swirl the raspberry mixture with a toothpick on top of the cheesecake.
Bake for 35-40 minutes or until the cheesecake is set.
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
Cut into small or large squares & enjoy!

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