Lemon Raspberry Cheesecake Bars – creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious!
I have yet to make cheesecake bars that do not make me weak in my knees on the first bite. And the next one. And the next one.
The creaminess of cheesecake always gets me. You can always make it fit your mood. You want plain – classic vanilla will make you sing. Extra sweet – add chocolate and drizzle with caramel. Want to celebrate warm seasons – choose your favorite fruit combo and swirl it all together. And then there was that one time when I stuffed cookies with it. It’s my go-to special occasion dessert and the fact that you can make it no-bake – makes it the best dessert in my book.
These cheesecake bars are the best of both worlds. I LOVE pie filling but don’t bake pies. I already said how much I love cheesecake, but not always I want to whip up the whole round 9″-er. Bars are easier, take much less prep time and bake time and still can knock your socks off.
The raspberry lemon combo is one of my favorite for Spring. It’s tangy yet sweet, especially if you use Lucky Leaf’s Premium Red Raspberry Pie Filling. It’s incredible! I can never resist and have to take few spoonfuls as soon as I open the can. Lucky Leaf pie fillings are filled with fruit! The premium line also does not have high fructose corn syrup.
These bars are another example of how versatile Lucky Leaf’s pie fillings are!
- 1 and 1/4 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter melted
- 16 oz cream cheese softened
- zest of 1 whole lemon
- 1 and 1/4 cup granulated sugar
- 4 Tablespoons sour cream
- 4 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 large eggs beaten
- 1 can Lucky Leaf Premium Raspberry Pie Filling
- Preheat oven to 350 degrees F. Line a 13" x 9" baking pan with parchment paper. Set aside.
- In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter. Press onto the bottom of the prepared pan. Bake for 7 minutes. Remove from oven and set aside.
- In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.
- Add sugar and lemon zest. Beat in well.
- Add sour cream, flour and vanilla and mix in well.
- Add beaten eggs and mix just until incorporated.
- Pour the mixture over the crust.
- Drop spoonfuls of pie filling over the filling. Swirl with a knife.
- Bake the bars for 30 to 35 minutes.
- Cool completely in the pan.
- Chill in the fridge for at least 2 hours.
- Cut and serve.
The total time includes chilling time. © 2015, Crunchy Creamy Sweet. Copyright 2014-2015. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. Please ask for my permission if you want to republish this recipe, or any images, and provide a link back to this post for the original recipe.
Disclosure: I am Lucky Leaf’s brand ambassador. I have been compensated for this post. All opinions, text and photos are my own. Thank you for supporting brands that I love and that make this blog possible.