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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 71 Comments · This post may contain affiliate links.

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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.
    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! 
    4.92 from 23 votes
    Prevent your screen from going dark
    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

    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

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      Recipe Rating




    1. Kasey says

      June 18, 2022 at 6:36 pm

      If I double the recipe how long should I cook it for?

      Reply
    2. Leah Renick says

      February 11, 2021 at 2:18 pm

      4 stars
      I'm curious if lemon pudding and cream cheese combination and using half sour cream/half pudding will work well together? I love this recipe 😋 perfect for the first time

      Reply
    3. Sonja Telin says

      December 23, 2020 at 3:35 pm

      The recipe states one can of pie felling- is it 8 ounces, 12 ounces, or 24?

      Reply
      • Anna says

        December 23, 2020 at 4:20 pm

        Hi Sonja! The most common one, 21 oz can.

        Reply
    4. Karen says

      August 09, 2020 at 10:06 pm

      5 stars
      My daughter (11) found this recipe and we are so glad she did. This may be the best dessert I have ever made. It looked good when I saw the recipe but it also turned out great. The only variations I made were as follows:
      —needed more graham cracker crumbs and resulting more butter to fill my pan. I also forgot sugar in my crust — not missed at all
      — I couldn’t find raspberry pie filling so did a quick search on the internet and made my own with fresh raspberries, sugar, lemon juice and cornstarch. It worked perfect.

      These are absolutely A.M.A.Z.I.N.G.! Do yourself and your friends and family a favor by making these!!!

      Reply
    5. Ana Vanessa says

      July 19, 2020 at 10:02 pm

      5 stars
      I just finished baking this awesome bars and they are simply delicious!!!! They taste like glory 🙂 I used fresh raspberries but followed the recipe by the book with everything else. Thank you so much for this wonderful recipe!!

      Reply
    6. Joanna says

      February 05, 2020 at 8:45 pm

      Can you use jam. I can’t find the pie filling

      Reply
      • Anna says

        February 06, 2020 at 12:58 am

        Hi Joanna! Yes, you can use jam as well. I hope you love the bars! Let me know how it goes.

        Reply
    7. Shayla says

      January 12, 2019 at 12:18 am

      If I wanted to use fresh raspberries and/or jam, how much would equal 1 can? I don't ever buy pie filling... Thanks

      Reply
      • Kim McMillan says

        February 22, 2019 at 7:01 pm

        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

          March 17, 2019 at 3:23 pm

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

          Reply
    8. NH says

      January 04, 2019 at 6:48 pm

      5 stars
      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
      • Anna@CrunchyCreamySweet says

        January 08, 2019 at 12:57 am

        Hi! Once baked, the cheesecake bars can be stored in the fridge for up to 3 days. I hope this helps!

        Reply
    9. Amanda says

      June 05, 2018 at 8:13 am

      5 stars
      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
    10. Amy Nash says

      June 04, 2018 at 10:55 pm

      5 stars
      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
    11. Kathy McDaniel says

      June 04, 2018 at 10:27 pm

      5 stars
      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
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 10:54 pm

        Thank you so much, Kathy!

        Reply
    12. Donna says

      June 04, 2018 at 12:50 pm

      5 stars
      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
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 10:57 pm

        Yes! Cheesecake bars are so easy and always a hit, especially with kiddos. I hope you will get a chance to make them, Donna!

        Reply
    13. Lisa says

      June 04, 2018 at 7:46 am

      5 stars
      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
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 11:07 pm

        Thank you, Lisa! I always make cheesecake for special occasions. Everybody loves it!

        Reply
    14. Annemarie says

      June 03, 2018 at 10:27 pm

      5 stars
      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
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 11:08 pm

        Right? So much easier and still festive!

        Reply
    15. Sylvie says

      June 02, 2018 at 11:53 pm

      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
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 11:11 pm

        Thank you, Sylvie! I hope you love them!

        Reply
    16. Tina says

      June 02, 2018 at 11:47 pm

      5 stars
      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
    17. Jennifer Bigler says

      June 02, 2018 at 9:30 am

      5 stars
      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
    18. Gloria says

      June 01, 2018 at 8:35 pm

      5 stars
      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
    19. Katie says

      May 12, 2018 at 8:23 pm

      Thinking of trying this with Cherry pie filling, hoping it's delicious!

      Reply
      • Anna@CrunchyCreamySweet says

        May 15, 2018 at 12:31 pm

        You can use any filling you like, Katie! I hope you love these bars!

        Reply
    20. Betty says

      December 06, 2017 at 12:26 pm

      Does the Raspberry pie filling have seeds in it?

      Reply
    21. Ashley says

      November 23, 2017 at 11:26 am

      Are they suppose to be gooey when you cut them up? Seems hard to get out of the pan despite using parchment paper.

      Reply
      • Anna@CrunchyCreamySweet says

        November 23, 2017 at 12:12 pm

        Hi Ashley! If you chilled them as instructed in the recipe, they should be set and easy to cut. Thank you!

        Reply
    22. Adam says

      May 13, 2017 at 7:13 pm

      5 stars
      Instead of zest could I use a certain amount of lemon juice? If so how much?

      Reply
      • Anna@CrunchyCreamySweet says

        May 17, 2017 at 4:50 pm

        Hi Adam! No more than 1/4 cup should do it. Let me know if you make these bars! -Anna

        Reply
    23. Julia says

      November 24, 2016 at 7:48 pm

      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
    24. Elizabeth says

      July 26, 2016 at 1:15 pm

      5 stars
      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

        July 26, 2016 at 2:44 pm

        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
    25. STACY HU says

      June 13, 2016 at 8:27 am

      5 stars
      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
    26. Katherine says

      April 18, 2016 at 6:23 pm

      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 9x13 pan?
      Thanks!

      Reply
      • Anna@CrunchyCreamySweet says

        April 18, 2016 at 9:02 pm

        Hi Katherine! Yes, if you cut them 2"x 2" then it makes 24 bars. Let me know how you like them! Happy baking! -Anna

        Reply
    27. Eden Passante says

      April 09, 2016 at 3:20 pm

      This sounds so good! I love lemon and raspberry together! Yum!

      Reply
    28. Maureen says

      May 29, 2015 at 11:07 pm

      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
    29. Peabody says

      May 18, 2015 at 10:31 am

      Lemon. Good. Rasberry. Good. Cheesecake. Good. All together? Awesome.

      Reply
    30. Kristen says

      May 18, 2015 at 9:48 am

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

      Reply
    31. Jessica says

      May 17, 2015 at 7:26 pm

      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
    32. Kim Beaulieu says

      May 17, 2015 at 12:29 am

      I want to face plant right into a batch of this. This is perfect.

      Reply
    33. Amanda says

      May 16, 2015 at 11:33 am

      These bars look so creamy and delicious! Amazing!!!

      Reply
    34. Liz says

      May 16, 2015 at 6:37 am

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

      Reply
    35. Sneha says

      May 15, 2015 at 3:39 am

      5 stars
      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
    36. Katalina says

      May 14, 2015 at 1:57 pm

      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
    37. Cookin Canuck says

      May 14, 2015 at 8:37 am

      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
    38. Miss says

      May 14, 2015 at 8:07 am

      This looks so fabulous! I wish I had one with my coffee this morning!

      Reply
    39. Dorothy says

      May 12, 2015 at 6:41 pm

      Cheesecake gets me every time too!! I absolutely love these Anna, pinned!

      Reply
    40. Jocelyn says

      May 12, 2015 at 3:28 pm

      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
    41. Lori says

      May 12, 2015 at 2:02 pm

      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
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:12 pm

        Thank you so much, Lori!

        Reply
    42. Liz says

      May 12, 2015 at 12:29 pm

      This would be the ultimate summer dessert!

      Reply
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:11 pm

        Yes! Thanks, Liz!

        Reply
    43. Brandon says

      May 12, 2015 at 12:23 pm

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

      Reply
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:10 pm

        Thanks, Brandon!

        Reply
    44. Kacey says

      May 12, 2015 at 12:09 pm

      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
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:10 pm

        I'd love to change your mind about cheesecake then! It's my favorite ever!

        Reply
    45. Medha says

      May 12, 2015 at 12:00 pm

      Lovely photos and boy is that pie filling a timesaver! These look awesome, pinning 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:08 pm

        Thank you, Medha!

        Reply
    46. Kathryn says

      May 12, 2015 at 11:48 am

      I love bar-type desserts and these look delicious! Pinned!!

      Reply
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:07 pm

        Thank you, Kathryn!

        Reply
    47. heather says

      May 12, 2015 at 10:01 am

      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
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:06 pm

        I totally agree! Crazy delicious! Thanks, Heather!

        Reply
    48. Sues says

      May 12, 2015 at 6:58 am

      That raspberry swirl looks so glorious!! I haven't had cheesecake in way too long!

      Reply
      • Anna@CrunchyCreamySweet says

        May 20, 2015 at 3:05 pm

        I think you would love this one! Thanks, Sues!

        Reply

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