• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 16

Lemon Raspberry Cheesecake Bars

  • Recipe Submitted by on

 Ingredients List

  • 2 cups graham crackers, finely crushed
  • 1 cup + 2 tablespoons sugar, divided
  • 6 tablespoons unsalted butter, melted
  • 3 cups raspberries, divided (1/2 cup; 2 1/2 cups)
  • 1 tablespoon lemon zest, divided (1 teaspoon; the rest)
  • 1 tablespoon lemon juice
  • 4 (8 oz.) packages cream cheese, softened
  • 4 eggs


Preheat oven to 325°F and line a 9x13 inch pan with aluminum foil or parchment paper.
Combine graham cracker crumbs with butter and 2 tablespoons of sugar. Pour into baking dish, spread and press evenly to edges. Bake for 10 minutes then remove from oven to cool slightly.
Reserve ½ cup raspberries and 1 teaspoon of lemon zest.
In a large bowl, beat cream cheese, lemon juice, lemon zest, and sugar until well blended. Add eggs, one at a time, and mix until well blended.
Gently fold in raspberries. Pour batter over graham cracker crust and spread evenly to edges.
Bake for 35-40 minutes or until center is almost set. Cool completely then refrigerate for 4 hours.
To serve, remove from pan and top with reserved raspberries and lemon zest. Cut into bars and enjoy!

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