Swirled Raspberry Lemon Cheesecake Bars
- Creamy lemon cheesecake bars with beautiful raspberry swirls and a buttery graham cracker crust.
- The perfect balance of tangy lemon and sweet-tart raspberry in every bite.
- An elegant yet easy dessert that’s perfect for any occasion.
- Prep Time: 25
- Cook Time: 38
- Total Time: 1 hour 3 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 1/4 tsp cinnamon (optional)
- For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Raspberry Swirl:
- 1/2 cup raspberry puree (fresh raspberries blended with 1 tbsp sugar)
- 1/2 tsp lemon juice
- 1/4 tsp cornstarch (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a 9×13 inch pan with parchment paper, leaving overhang on sides.
- Mix graham cracker crumbs, melted butter, and sugar; press evenly into the pan to form a crust.
- Bake crust for 8 minutes; let cool completely while maintaining oven temperature.
- Beat softened cream cheese until smooth and free of lumps, about 2 minutes.
- Add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until fully incorporated and silky smooth.
- Add eggs one at a time, mixing gently just until incorporated. Do not overmix.
- Prepare raspberry puree by blending raspberries with sugar until smooth. For seedless swirl, strain through a fine-mesh sieve.
- Pour half of the cheesecake batter over the cooled crust, spreading evenly.
- Drizzle half of the raspberry puree across the surface and swirl with a toothpick or skewer.
- Pour remaining cheesecake batter on top, carefully spreading to cover.
- Repeat with remaining raspberry puree, creating beautiful swirls on the surface.
- Bake for 25-30 minutes until edges are set but center still has a slight jiggle.
- Turn off oven, crack door open, and allow cheesecake to cool in oven for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
- Use parchment overhang to lift cheesecake from pan and cut into bars with a clean, sharp knife.
Notes
- For the cleanest cuts, wipe your knife clean between slices.
- Make sure all ingredients are at room temperature before beginning.
- Don’t overbeat the mixture after adding eggs to prevent cracking.
- These bars freeze well for up to 3 months if wrapped properly.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 65
Keywords: swirled raspberry lemon cheesecake bars, raspberry cheesecake, lemon dessert, cheesecake bars, no-bake dessert