Lemon Raspberry Cheesecake Bars – creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious!
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.
MY LATEST VIDEOSLEMON 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.
MORE AMAZING CHEESECAKE RECIPES:
Instant Pot Cherry Delight Cheesecake
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:
- 1 and 1/4 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter melted
- 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
- 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.
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.
Shayla says
January 12, 2019 at 12:18 amIf I wanted to use fresh raspberries and/or jam, how much would equal 1 can? I don’t ever buy pie filling… Thanks
Kim McMillan says
February 22, 2019 at 7:01 pmIf 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.
Kathy Pfeifer says
March 17, 2019 at 3:23 pmDid the same thing but used a mixed berry variety (raspberry, strawberry, blackberry and blueberries)
NH says
January 4, 2019 at 6:48 pmHow 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.
Anna@CrunchyCreamySweet says
January 8, 2019 at 12:57 amHi! Once baked, the cheesecake bars can be stored in the fridge for up to 3 days. I hope this helps!
Claudette says
December 2, 2018 at 8:37 pmHi: just wondering if these can be frozen. Thanks.
Amanda says
June 5, 2018 at 8:13 amI 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!
Amy Nash says
June 4, 2018 at 10:55 pmCheesecake 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!
Kathy McDaniel says
June 4, 2018 at 10:27 pmYou 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!
Anna@CrunchyCreamySweet says
June 4, 2018 at 10:54 pmThank you so much, Kathy! I hope you will get a chance to make them!
Donna says
June 4, 2018 at 12:50 pmMy 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 🙂
Anna@CrunchyCreamySweet says
June 4, 2018 at 10:57 pmYes! Cheesecake bars are so easy and always a hit, especially with kiddos. I hope you will get a chance to make them, Donna!
Lisa says
June 4, 2018 at 7:46 amOh, 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!
Anna@CrunchyCreamySweet says
June 4, 2018 at 11:07 pmThank you, Lisa! I always make cheesecake for special occasions. Everybody loves it!
Annemarie says
June 3, 2018 at 10:27 pmI’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.
Anna@CrunchyCreamySweet says
June 4, 2018 at 11:08 pmRight? So much easier and still festive!
Sylvie says
June 2, 2018 at 11:53 pmOh 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 🙂
Anna@CrunchyCreamySweet says
June 4, 2018 at 11:11 pmThank you, Sylvie! I hope you love them!
Tina says
June 2, 2018 at 11:47 pmCheesecake 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.
Jennifer Bigler says
June 2, 2018 at 9:30 amMy 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.
Gloria says
June 1, 2018 at 8:35 pmThese 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.
Katie says
May 12, 2018 at 8:23 pmThinking of trying this with Cherry pie filling, hoping it’s delicious!
Anna@CrunchyCreamySweet says
May 15, 2018 at 12:31 pmYou can use any filling you like, Katie! I hope you love these bars!
Betty says
December 6, 2017 at 12:26 pmDoes the Raspberry pie filling have seeds in it?
Ashley says
November 23, 2017 at 11:26 amAre they suppose to be gooey when you cut them up? Seems hard to get out of the pan despite using parchment paper.
Anna@CrunchyCreamySweet says
November 23, 2017 at 12:12 pmHi Ashley! If you chilled them as instructed in the recipe, they should be set and easy to cut. Thank you!
Adam says
May 13, 2017 at 7:13 pmInstead of zest could I use a certain amount of lemon juice? If so how much?
Anna@CrunchyCreamySweet says
May 17, 2017 at 4:50 pmHi Adam! No more than 1/4 cup should do it. Let me know if you make these bars! -Anna
Julia says
November 24, 2016 at 7:48 pmHi! 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
Elizabeth says
July 26, 2016 at 1:15 pmI 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?
Anna@CrunchyCreamySweet says
July 26, 2016 at 2:44 pmHi 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
STACY HU says
June 13, 2016 at 8:27 amThis 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)
Katherine says
April 18, 2016 at 6:23 pmHello! 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!
Anna@CrunchyCreamySweet says
April 18, 2016 at 9:02 pmHi Katherine! Yes, if you cut them 2″x 2″ then it makes 24 bars. Let me know how you like them! Happy baking! -Anna
Eden Passante says
April 9, 2016 at 3:20 pmThis sounds so good! I love lemon and raspberry together! Yum!
Maureen says
May 29, 2015 at 11:07 pmIt 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!
Peabody (Culinary Concoctions by Peabody) says
May 18, 2015 at 10:31 amLemon. Good. Rasberry. Good. Cheesecake. Good. All together? Awesome.
Kristen says
May 18, 2015 at 9:48 amThose photos alone make me weak in the knees, girl! This is my favorite kind of dessert…bookmarking to try ASAP!
Jessica @ Citrus Blossom Bliss says
May 17, 2015 at 7:26 pmWhat 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!
Kim Beaulieu says
May 17, 2015 at 12:29 amI want to face plant right into a batch of this. This is perfect.
Amanda says
May 16, 2015 at 11:33 amThese bars look so creamy and delicious! Amazing!!!
Liz says
May 16, 2015 at 6:37 amOh, my gosh, Anna, I’m swooning! What a fabulous way to get the taste of pie AND cheesecake without all the fuss!!!
Sneha says
May 15, 2015 at 3:39 amI 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 🙂
Katalina @ Peas and Peonies says
May 14, 2015 at 1:57 pmcheesecake and raspberries is such a classic combo that it never gets old, I can have it all the time for dessert without complaining!
Cookin Canuck says
May 14, 2015 at 8:37 amI 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.
Miss @ Miss in the Kitchen says
May 14, 2015 at 8:07 amThis looks so fabulous! I wish I had one with my coffee this morning!
Dorothy @ Crazy for Crust says
May 12, 2015 at 6:41 pmCheesecake gets me every time too!! I absolutely love these Anna, pinned!
Jocelyn @BruCrew Life says
May 12, 2015 at 3:28 pmI 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 😉
Lori @ Foxes Love Lemons says
May 12, 2015 at 2:02 pmLove that these Lucky Leaf fillings don’t have an HFCS. Just all natural goodness. I dig the combo of lemon + raspberry here. Pinned!
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:12 pmThank you so much, Lori!
Liz @ I Heart Vegetables says
May 12, 2015 at 12:29 pmThis would be the ultimate summer dessert!
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:11 pmYes! Thanks, Liz!
Brandon @ Kitchen Konfidence says
May 12, 2015 at 12:23 pmLemon and raspberry is such a good flavor combination. I’m sure I could easily eat 2 or 3 of these 🙂
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:10 pmThanks, Brandon!
Kacey @ The Cookie Writer says
May 12, 2015 at 12:09 pmI 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 🙂
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:10 pmI’d love to change your mind about cheesecake then! It’s my favorite ever!
Medha @ Whisk & Shout says
May 12, 2015 at 12:00 pmLovely photos and boy is that pie filling a timesaver! These look awesome, pinning 🙂
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:08 pmThank you, Medha!
Kathryn @ FoodieGirlChicago says
May 12, 2015 at 11:48 amI love bar-type desserts and these look delicious! Pinned!!
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:07 pmThank you, Kathryn!
heather @french press says
May 12, 2015 at 10:01 amI 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
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:06 pmI totally agree! Crazy delicious! Thanks, Heather!
Sues says
May 12, 2015 at 6:58 amThat raspberry swirl looks so glorious!! I haven’t had cheesecake in way too long!
Anna@CrunchyCreamySweet says
May 20, 2015 at 3:05 pmI think you would love this one! Thanks, Sues!