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Lemon Raspberry Cheesecake Bars

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Lemon Raspberry Cheesecake Bars – creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious! 

Lemon Raspberry Cheesecake Bars crunchycreamysweet.com Lemon Raspberry Cheesecake Bars

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.

LEMON RASPBERRY CHEESECAKE BARS

These Lemon Raspberry Cheesecake Bars are so easy to make, much faster than making a whole cheesecake. The berry lemon combo fits perfectly for a Spring or Summer dessert theme. Use any cookies for the crust or go with a classic graham cracker, as I did.

Sweet and creamy lemon raspberry cheesecake bars crunchycreamysweet.com Lemon Raspberry Cheesecake Bars

MORE AMAZING CHEESECAKE RECIPES:

Instant Pot Cherry Delight Cheesecake

Funfetti Cheesecake Bars

Pumpkin Cheesecake Dip

CAN I USE OTHER PIE FILLING IN THIS RECIPE?

The raspberry lemon combo is one of my favorite for Spring. It’s tangy yet sweet. It’s incredible! Use any pie filling you like. Blueberry is great with lemon too! Skip the lemon and use apple pie filling.

LEMON RASPBERRY CHEESECAKE BARS RECIPE:

5 from 14 votes
Lemon Raspberry Cheesecake Bars a 150x150 Lemon Raspberry Cheesecake Bars
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Lemon Raspberry Cheesecake Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
2 hrs 45 mins
 
Lemon Raspberry Cheesecake Bars - creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious! 
Course: Dessert
Cuisine: American
Keyword: cheesecake bars, lemon cheesecake
Servings: 8 people
Calories: 300 kcal
Author: Anna
Ingredients
for the crust:
  • 1 and 1/4 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter melted
for the filling:
  • 16 oz cream cheese softened
  • 1 zest of 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
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees F. Line a 13" x 9" baking pan with parchment paper. Set aside.
  2. 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.
  3. In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.
  4. Add sugar and lemon zest. Beat in well.
  5. Add sour cream, flour and vanilla and mix in well.
  6. Add beaten eggs and mix just until incorporated.
  7. Pour the mixture over the crust.
  8. Drop spoonfuls of pie filling over the filling. Swirl with a knife.
  9. Bake the bars for 30 to 35 minutes.
  10. Cool completely in the pan.
  11. Chill in the fridge for at least 2 hours.
  12. Cut and serve.
Recipe Notes

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.

Nutrition Facts
Lemon Raspberry Cheesecake Bars
Amount Per Serving
Calories 300 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g94%
Cholesterol 121mg40%
Sodium 203mg9%
Potassium 101mg3%
Carbohydrates 8g3%
Sugar 5g6%
Protein 5g10%
Vitamin A 1035IU21%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet and creamy lemon cheesecake bars with raspberry pie filling swirl from crunchycreamysweet.com 418x1024 Lemon Raspberry Cheesecake Bars

MORE CHEESECAKE BARS RECIPES:

Peanut Butter Chocolate Cheesecake Bars

Caramel Swirl Cheesecake Chocolate Chip Cookie Bars

Funfetti Cheesecake Cookie Bars

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. 

Reader Interactions

Comments

    • Kim McMillan says

      If you hit the Link she provided for Lucky brand, to shows the cans, they are 20 oz. I’m going to use fresh raspberries and just make a compote. Make a simple syrup and the raspberries, cook a little, & measure the 20oz to use.

      Reply

      • Kathy Pfeifer says

        Did the same thing but used a mixed berry variety (raspberry, strawberry, blackberry and blueberries)

        Reply

  2. NH says

    How long do you think these would keep frozen / refrigerated?
    I’d like to make them for a friend but I have to fly and won’t see them for a week or so after I arrive.

    Reply

  4. Amanda says

    I love the idea of cheesecake bars, especially when I’m asked to bring a dessert to a gathering. It can be a little messy to cut and serve a whole cheesecake, and cleanly-sliced, portable bars like these are such a great way to serve a crowd. The raspberry swirl on these is so pretty, too. I bet there are none leftover when these are served!

    Reply

  5. Amy Nash says

    Cheesecake I can pick up and eat by hand? I’m down with this idea. This recipe is so easy and so good! I love the raspberry swirl and how it goes so well with the lemon flavor! And the texture is perfect!

    Reply

  6. Kathy McDaniel says

    You got me at cheesecake! These look so festive and perfect for summer. Love that they are portable and easy to handle for little hands. The raspberry pie filling shortcut makes them so easy to make. Love it!

    Reply

  7. Donna says

    My daughter has been asking to make cheesecake forever!! It always seems like such a big undertaking that I keep putting it off, but these seem totally doable, and I just adore the flavor combo of raspberry and lemon! If the little one stays sleeping I may have to whip up a batch of these and surprise the kids when they get home from school 🙂

    Reply

  8. Lisa says

    Oh, lordy! These cheesecake bars look absolutely mouthwatering – lemon and raspberry are such a great combination and you’ve created a gorgeous swirl. I think this recipe would be perfect for Father’s Day celebrations. We usually delegate different dishes to each member of the family for get togethers — I’m volunteering dessert for the next one! Thank you for sharing this recipe!

    Reply

  9. Annemarie says

    I’m with you on cheesecake! And on not wanting to always make a big cake or pie for dessert. There is something about bars which makes them so approachable. And that raspberry swirl – yum! I would never think to use pie filling, but it’s a great idea.

    Reply

  10. Sylvie says

    Oh my goodness this look so delicious! It combines some of my favourite fruits and I love anything cheesecake, so this is a match made in heaven! Definitely keeping this one to try soon 🙂

    Reply

  11. Tina says

    Cheesecake has always been my favorite cake, even when I was a kid. The creamy tanginess really spoke to me. Lemon and raspberries go so great together, I can tell this is an amazing dessert. Saving this, gotta make this soon! Thanks for sharing this recipe.

    Reply

  12. Jennifer Bigler says

    My husband is obsessed with cheesecake and I rarely make it for him. For someone reason making a bar seems much more practical. I will be making these this summer for our BBQ’s and I know they will be a hit. There’s something so refreshing about a cheesecake in the summer and when you use seasonal berries it makes it so much better. Thank you for the recipe.

    Reply

  13. Gloria says

    These bars look amazing. I love the lemon/raspberry combination. This is the perfect dessert for all the BBQ parties this summer. I know the guests would love them….and would be fighting over the last one on the plate.

    Reply

  18. Julia says

    Hi! This recipe looks amazing. I have lots of frozen raspberries from the farm this year and I’m looking for something to use them in…. could I substitute the pie filling with frozen raspberries? What quantity would I use? Thanks:)
    Julia

    Reply

  19. Elizabeth says

    I have made these twice before and they’re a huge hit. I found a can of pineapple pie filling and wanted to use it instead of the raspberry for a luau we’re having.

    My problem in the past however, is that the crust becomes very crumbly when you cut into it. How can I make it stick together better?

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Elizabeth! Thank you so much for the comment! I am so happy to know you love this recipe. 😀 For the crust, add more butter, I’d try two more tablespoons. That always helps me to prevent crumbling crust. Let me know how the bars turn out with the pineapple filling! That sounds amazing! 😀 Have a beautiful day! -Anna

      Reply

  20. STACY HU says

    This recipe is WONDERFUL!!! I wanted to make something as awesome as my sister comes up with. I got a win with this one!! simple easy directions with AMAZING end result. THANK YOU!!! :o)

    Reply

  21. Katherine says

    Hello! I’m making these this week for my husbands co-workers and would like to know how many this makes? I’m assuming 24~ since it’s a 9×13 pan?
    Thanks!

    Reply

  23. Maureen says

    It looks so perfect! It’s so heavenly! Lemon and raspberry are great flavors. They both give out strong taste. I am also loving the filling. It’s so irresistible!

    Reply

  25. Kristen says

    Those photos alone make me weak in the knees, girl! This is my favorite kind of dessert…bookmarking to try ASAP!

    Reply

  26. Jessica says

    What a perfect dessert to welcome summer! I love how approachable the bars are–you could totally wrap those up and pass them off to friends easier than regular slices of cheesecake…not that you’d want to though! These look delicious!

    Reply

  29. Liz says

    Oh, my gosh, Anna, I’m swooning! What a fabulous way to get the taste of pie AND cheesecake without all the fuss!!!

    Reply

  30. Sneha says

    I just adore all things cheesecake! It has been a little while since I have had some and I’m sure I could easily eat 2 or 3 of these 🙂 I wish I loved cheesecake, but I do love making them so my husband’s coworkers may see this recipe soon 🙂

    Reply

  31. Katalina says

    cheesecake and raspberries is such a classic combo that it never gets old, I can have it all the time for dessert without complaining!

    Reply

  32. Cookin Canuck says

    I can never resist a good cheesecake bar and these ones look fantastic! The lemon raspberry combo pushes them over the top in a really good way.

    Reply

  35. Jocelyn says

    I just adore all things cheesecake! It has been a little while since I have had some…it’s time to bake some more! Love the flavor combo of these bars so much! And Lucky Leaf pie filling is my favorite hands down 😉

    Reply

  36. Lori says

    Love that these Lucky Leaf fillings don’t have an HFCS. Just all natural goodness. I dig the combo of lemon + raspberry here. Pinned!

    Reply

  38. Brandon says

    Lemon and raspberry is such a good flavor combination. I’m sure I could easily eat 2 or 3 of these 🙂

    Reply

  39. Kacey says

    I am one of those weirdos who does not like cheesecake, but these look so beautiful I would need to at least try them! Arg, sometimes I wish I loved cheesecake, but I do love making them so my husband’s coworkers may see this recipe soon 🙂

    Reply

  42. heather says

    I think I could eat that pie filling all on it’s own – SO good, but cheesecake with raspberries is one of my favorite sweet treats

    Reply

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