Raspberry Lemon Cheesecake Bars have the best creamy and fluffy texture and plenty of fresh raspberry and lemon flavor in every bite. It’s such a treat. Cheesecake Bars are one of the easiest cheesecakes you’ll make, and they keep well in the fridge and freezer, so you can make it ahead. You’ll love these easy, creamy bars.

Prep Time: 30minutes mins
Cook Time: 50minutes mins
Cooling Time: 6hours hrs
Servings: 16 bars

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 Tbsp sugar
• 1 pinch fine sea salt

Cheesecake Filling

• 32 ounces cream cheese, softened
• 1 1/4 cups sugar
• 5 large eggs, room temperature
• 2 Tbsp sour cream
• Zest of 1 lemon, plus more for garnish
• 1 Tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/8 tsp fine sea salt
• 12 oz raspberries*, plus more to garnish

Instructions

• Prep the pan – Preheat oven to 350°F. Brush a 9×13-inch metal baking pan lightly with butter to help the parchment stick. Line with parchment paper, leaving overhang on the sides for easy lifting.
• Make the crust – In a bowl, stir together the graham cracker crumbs, sugar, and salt. Then stir in melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool. Reduce oven temperature to 325°F.
• Make the filling – In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer), beat the cream cheese and sugar on high speed with the paddle attachment for 5 minutes, or until smooth and fluffy, scraping down the bowl as needed for a smooth mixture.
• Finish the filling – Reduce the speed to medium and add the eggs one at a time. Add the sour cream, lemon zest, lemon juice, vanilla, and salt, and mix just until smooth, scraping down the bowl as needed.
• Add raspberries – gently fold in raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the cheesecake on the counter a few times to release bubbles then pop them with a toothpick.*
• Bake at 325˚F for 45-50 minutes, until the center is nearly set and has a slight wobble when you jolt the pan. Let cool in the pan to room temperature, about 2 hours, then cover with foil and refrigerate for at least 4 hours* or until fully chilled. Avoid covering with plastic wrap, which can cling to and ruin the top of the cheesecake.
• Serve – Carefully lift the chilled cheesecake out using the parchment overhang. Slice into bars and serve garnished with fresh raspberries and lemon zest ribbons.

Notes

*Dry raspberries – Make sure raspberries are thoroughly patted dry with paper towels to avoid adding excess water to the cheesecake.

*Release air bubbles – Tapping the baking dish on the counter a few times can help release bubbles to the surface. Popping the bubbles with a toothpick can prevent cracks in the top of your cheesecake.

*Chill overnight for the neatest slices and wipe the knife between cuts for cleaner bars.

Storage and Make Ahead – Once the cheesecake bars are  baked, cool to room temperature before storing

• To Refrigerate – cover and refrigerate for up to 4-5 days. Add the fresh raspberries and lemon zest garnish just before serving.
• To Freeze – Wrap the bars in an airtight, freezer-safe container, or with foil to prevent drying out. Freeze for up to 3 months, and then thaw overnight in the fridge. Garnish before serving.

Nutrition Per Serving

391kcal Calories30g Carbs6g Protein28g Fat