Raspberry Lemonade Cheesecake Bars – Sweet & Tangy

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Raspberry Lemonade Cheesecake Bars

Why You’ll Love This Recipe

These raspberry lemonade cheesecake bars are creamy, tangy, and bursting with fruity flavor in every bite. With a buttery graham cracker crust, a smooth lemon-infused cheesecake layer, and a vibrant raspberry swirl, they’re the perfect balance of sweet and tart. Whether you’re baking for a party, a picnic, or just treating yourself, these bars are easy to make, slice beautifully, and deliver the refreshing taste of summer in dessert form.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter

For the raspberry swirl:

  • 1 cup fresh or frozen raspberries
  • 1 tbsp lemon juice
  • 2 tbsp sugar or sweetener
  • 1 tsp cornstarch mixed with 1 tsp water

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8 minutes. Let cool slightly.
  3. In a saucepan, cook raspberries, lemon juice, and sugar over medium heat until berries break down. Stir in cornstarch mixture and simmer until thickened. Strain to remove seeds if desired. Set aside.
  4. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, zest, and vanilla. Mix until fully combined and creamy.
  5. Pour cheesecake mixture over the crust. Spoon raspberry sauce in small dollops across the top and swirl with a toothpick or knife.
  6. Bake for 35–40 minutes or until the center is just set.
  7. Cool to room temperature, then refrigerate at least 3 hours before slicing.
  8. Cut into bars and serve chilled.

Servings and Timing

  • Servings: 12 bars
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Chill Time: 3 hours
  • Total Time: 4 hours

Variations

  • Swap raspberries for strawberries or blueberries
  • Use almond flour crust for a gluten-free version
  • Add a drop of pink food coloring to the raspberry swirl for brighter color
  • Use Greek yogurt instead of sour cream for added protein
  • Top with whipped cream and fresh raspberries for extra flair

Storage and Reheating

  • Store bars in an airtight container in the refrigerator for up to 5 days
  • Freeze for up to 1 month (layer with parchment paper)
  • Thaw overnight in the fridge
  • Serve cold — do not reheat

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

Can I make these ahead of time?
Yes! They’re even better the next day after chilling fully.

Do I have to strain the raspberry sauce?
It’s optional — straining removes seeds for a smoother texture, but you can skip it if you don’t mind them.

Can I double the recipe?
Absolutely — use a 9×13 pan and adjust baking time by about 10 minutes.

Conclusion

Raspberry Lemonade Swirl Cheesecake Bars are the perfect combination of creamy, fruity, and refreshing. They’re a beautiful and crowd-pleasing dessert that’s easy to make and even easier to enjoy. With their tart raspberry swirls and zesty lemon cheesecake base, they’re a delightful twist on a classic — one you’ll find yourself making again and again.

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