Why You’ll Love This Recipe

Perfect Flavor Combination: The tartness of the lemon and raspberries pairs beautifully with the creamy cheesecake filling.
No-Bake Simplicity: Easy to make ahead, just bake and chill.
Customizable: Adjust the flavor by swapping out raspberries for other fruits like blueberries or cherries.
Portion-Controlled: Individual bars make serving simple and mess-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sugar cookie mix
Butter
Egg
Lemon peel
Cream cheese
Sugar
Eggs
Lemon juice
Fresh raspberries

Directions

Preheat the oven and prepare your crust by mixing sugar cookie dough, pressing it into a pan, and baking for 15 minutes.
Prepare the cheesecake filling by mixing cream cheese, sugar, lemon peel, eggs, and lemon juice.
Mash raspberries, strain them to remove seeds, and fold into a portion of the cheesecake filling.
Layer the cheesecake filling on the baked crust, swirl in the raspberry mixture, and bake for 30-35 minutes.
Chill for 2 hours, then slice into bars and garnish with fresh raspberries.

Servings and Timing

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes

Variations

Gingersnap Crust: Use a gingersnap cookie mix for a spiced variation.
Blueberry or Cherry Topping: Swap raspberries with other berries for a different flavor profile.

Storage/Reheating

Storage: Store in the fridge for up to 3 days.
Reheating: Best served chilled; no reheating necessary.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work, though fresh berries are preferred for the best flavor and texture.

How do I prevent the crust from getting soggy?

Be sure to pre-bake the crust to ensure it sets properly before adding the filling.

Can I use a different crust?

Absolutely! You can use graham crackers or even a shortbread cookie crust.

How long will these bars last in the fridge?

They should stay fresh for up to 3 days in the refrigerator.

Can I freeze these bars?

It’s not recommended to freeze as the texture may change after thawing.

Conclusion

Raspberry Lemon Cheesecake Bars offer the perfect blend of creamy, tangy, and sweet flavors in each bite. With their bright colors and fresh ingredients, these bars are the ultimate dessert for any gathering or a special treat to enjoy at home.

Epic Raspberry Lemon Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 2 hours 55 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

These Raspberry Lemon Cheesecake Bars are the perfect dessert combination of creamy cheesecake, tart lemon, and sweet raspberries, all layered on a buttery crust. A no-bake treat that’s easy to make, customizable, and sure to impress with their fresh, vibrant flavors. Perfect for any occasion or as a special homemade dessert!

Instructions

Preheat the oven: Preheat the oven and prepare the crust by mixing sugar cookie dough, pressing it into a pan, and baking for 15 minutes.
Prepare the cheesecake filling: In a bowl, mix together cream cheese, sugar, lemon peel, eggs, and lemon juice until smooth.
Prepare raspberries: Mash fresh raspberries, strain to remove seeds, and fold into a portion of the cheesecake filling.
Assemble the bars: Layer the cheesecake filling over the baked crust, swirl in the raspberry mixture.
Bake: Bake the bars for 30-35 minutes, until set.
Chill: Chill the cheesecake bars for 2 hours before slicing into bars and garnishing with fresh raspberries.

Notes

Gingersnap Crust: Use a gingersnap cookie mix for a spiced variation of the crust.

Flavor Variations: Swap raspberries with blueberries, cherries, or your favorite berry for different flavor profiles.

Storage: Store bars in the fridge for up to 3 days.

Freezing: It’s not recommended to freeze these bars as the texture may change upon thawing.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert, No-bake Dessert
Cuisine: American