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You are here: Crunchy Creamy Sweet / Dessert / Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars

Published: May 12, 2015 · Modified: Nov 9, 2019 by Anna 75 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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

Side shot of three pieces of lemon raspberry cheesecake bars stacked up on each other.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients:
  • How to make lemon raspberry cheesecake bars?
  • Helpful Tips!
  • Common questions:
  • More cheesecake recipes:
  • Lemon Raspberry Cheesecake Bars

Why You'll Love This Recipe

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 want to whip up the whole round cheesecake. Bars are easier, take much less prep time and bake time, and still can knock your socks off.

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.

Ingredients:

  • cream cheese - Use full-fat, softened cream cheese for the best texture. I do not recommend Neufchatel cream cheese.
  • pie filling - I used raspberry pie filling but other flavors work great too.
  • graham crackers - Crushed crackers make the perfect crust for any cheesecake. For this lemon raspberry version, I recommend plain graham crackers.
  • lemon - I used lemon juice and zest in this recipe because if pairs so well with the raspberry filling.
  • sour cream - Adds tang and an even more creamy texture.
  • flour - Helps stabilize the cheesecake. It will bake into a smooth and velvety goodness. You can use all-purpose, almond, or gluten-free flour.
  • sugar - I used regular granulated sugar. To amp up the citrus flavor, you can mix in lemon zest with it until the zest releases the oils. It infuses the sugar with more lemon flavor.

How to make lemon raspberry cheesecake bars?

  • Star with the crust: combine graham cracker crumbs, sugar, and melted butter. Press into the pan. Bake it for a few minutes. This prevents crumbling crust.
  • Make the filling, starting with cream cheese. Add all remaining ingredients in order listed in the recipe box below.
  • Pour filling over crust.
  • Swirl the pie filling into the creamy filling, by dropping spoonfuls of it and then swirling with a butter knife.
  • Bake the cheesecake bars.
  • Cool completely before slicing.

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One piece of lemon raspberry cheesecake bars on white plate, with more bars on another plate in background.

Helpful Tips!

  • For the best texture, I highly recommend softening the cream cheese. I always wait until it is so soft, I have to scrape it with a butter knife off the wrapper.
  • Use room-temperature eggs. If you forgot to pull them out of the fridge ahead of time, place them in a bowl and cover them with hot tap water. Let them sit while you work on the crust and filling.
  • Use any cookies or crackers you like for the crust. Graham crackers (original, cinnamon sugar, or chocolate) are the most popular.
  • Line your baking pan with parchment paper. This will make it super easy to pull the bars out of once baked.

Common questions:

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.

Can I double the recipe?

Of course! If you are baking two pans at a time, add 10 to 15 minutes to the baking time.

What can I use in place of the pie filling?

You can make your own mixture with fresh raspberries, sugar and cornstarch OR use raspberry jam (seedless works too!).

Can I freeze these cheesecake bars?

Yes, you can! I recommend cutting them into individual servings, freezing them wrapped in saran wrap and in a freezer bag. They will be good for up to 3 months.

How to store leftovers?

Once baked, the cheesecake bars can be stored in the fridge for up to 3 days.

More cheesecake recipes:

  • Mini cheesecake with whipped cream and lemon piece on a plate.
    Easy Mini Lemon Cheesecakes
  • Slice of cheesecake on a plate.
    Perfect Cheesecake
  • Slice of cheesecake with caramel on a plate.
    Caramel Apple Cheesecake
  • Coconut Cheesecake Bars on plate.
    Coconut Cheesecake Bars Recipe

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Stack of Lemon Raspberry Cheesecake Bars.

Lemon Raspberry Cheesecake Bars

Author: Anna
These Lemon Raspberry Cheesecake Bars are creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious! 
4.84 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 300 kcal
Prevent your screen from going dark

Ingredients
 
 

for the crust:

  • 1 ¼ 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 ¼ cup granulated sugar
  • 4 Tablespoons sour cream
  • 4 Tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 large eggs beaten
  • 21 ounces raspberry pie filling

Instructions
 

  • Preheat oven to 350℉. 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.
    1 ¼ cup graham cracker crumbs, 2 Tablespoons granulated sugar, 4 Tablespoons unsalted butter
  • In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.
    16 oz cream cheese
  • Add sugar and lemon zest. Beat in well.
    1 zest of whole lemon, 1 ¼ cup granulated sugar
  • Add sour cream, flour and vanilla and mix in well.
    4 Tablespoons sour cream, 4 Tablespoons all-purpose flour, 2 teaspoons pure vanilla extract
  • Add beaten eggs and mix just until incorporated.
    2 large eggs
  • Pour the mixture over the crust.
  • Drop spoonfuls of pie filling over the filling. Swirl with a knife.
    21 ounces raspberry pie filling
  • 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.

Notes

  • The total time includes chilling time. 
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 300kcal | Carbohydrates: 8g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 121mg | Sodium: 203mg | Potassium: 101mg | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.6mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    4.84 from 30 votes (11 ratings without comment)

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    Recipe Rating




  1. Steph says

    January 04, 2025 at 9:24 pm

    5 stars
    Towards the top of this page you have the ingredient list written, you have lemon juice and zest listed, BUT in the printable version of this recipe, only the zest is written. Is it safe to assume that you add the lemon juice? If so, then when and how much?

    Reply
  2. Nikki says

    May 23, 2024 at 11:17 am

    This is my go to recipe for Cheesecake bars for quite a few years now. I change up the flavor depending on what I'm feeling like. Today I cooked down some rhubarb and strawberries and will be using that for the flavor swirl as I call it.

    Reply
  3. Theresa Quercia says

    May 01, 2024 at 8:05 pm

    5 stars
    I used Bonne Maman raspberry preserves instead of pie filling and ricotta cheese instead of sour cream. They were delicious!!! Whole family loved them!

    Reply
    • Anna says

      May 01, 2024 at 10:09 pm

      Thank you so much, Theresa! I'm so glad you and your family enjoyed the cheesecake bars!

      Reply
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