These Lemon Raspberry Cheesecake Bars are creamy cheesecake bars with a raspberry pie filling swirl. Sweet, creamy, and delicious!
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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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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:
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.
Of course! If you are baking two pans at a time, add 10 to 15 minutes to the baking time.
You can make your own mixture with fresh raspberries, sugar and cornstarch OR use raspberry jam (seedless works too!).
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.
Once baked, the cheesecake bars can be stored in the fridge for up to 3 days.
More cheesecake recipes:
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!
Lemon Raspberry Cheesecake Bars
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.
Kasey says
If I double the recipe how long should I cook it for?
Leah Renick says
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
Sonja Telin says
The recipe states one can of pie felling- is it 8 ounces, 12 ounces, or 24?
Anna says
Hi Sonja! The most common one, 21 oz can.
Karen says
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!!!
Ana Vanessa says
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!!
Joanna says
Can you use jam. I can’t find the pie filling
Anna says
Hi Joanna! Yes, you can use jam as well. I hope you love the bars! Let me know how it goes.
Shayla says
If 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
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.
Kathy Pfeifer says
Did the same thing but used a mixed berry variety (raspberry, strawberry, blackberry and blueberries)
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.
Anna@CrunchyCreamySweet says
Hi! Once baked, the cheesecake bars can be stored in the fridge for up to 3 days. I hope this helps!
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!
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!
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!
Anna@CrunchyCreamySweet says
Thank you so much, Kathy!
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 🙂
Anna@CrunchyCreamySweet says
Yes! 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
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!
Anna@CrunchyCreamySweet says
Thank you, Lisa! I always make cheesecake for special occasions. Everybody loves it!
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.
Anna@CrunchyCreamySweet says
Right? So much easier and still festive!
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 🙂
Anna@CrunchyCreamySweet says
Thank you, Sylvie! I hope you love them!
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.