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Delicious Lemon Raspberry Swirl Cheesecake Bars

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These lemon raspberry swirl cheesecake bars combine a creamy, smooth cheesecake layer with a bright lemon and fresh raspberry swirl, all atop a crunchy graham cracker crust. Perfect for any occasion, they are quick to make and delightfully tangy and sweet.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen raspberries (thawed and drained if frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press evenly into bottom of greased 8×8-inch baking pan. Compact firmly and bake for 10 minutes. Set aside to cool.
  2. Make raspberry puree: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until raspberries break down and mixture thickens slightly. Remove from heat and strain through fine mesh sieve to remove seeds. Let cool completely.
  3. In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and creamy (2-3 minutes). Add sugar and beat until combined.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, lemon zest, and lemon juice until smooth and well incorporated.
  5. Pour half of cheesecake batter over cooled crust, smoothing evenly. Drizzle half of raspberry puree on top in dollops. Pour remaining cheesecake batter over puree, then add remaining raspberry puree on top.
  6. Using a butter knife or skewer, gently swirl raspberry puree through cheesecake batter to create marbled effect without overmixing.
  7. Bake for 35-40 minutes. Edges should be set but center will jiggle slightly when pan is shaken gently. Turn off oven, crack door, and let bars cool inside for 30 minutes.
  8. Refrigerate bars for at least 3 hours or preferably overnight to fully set and develop creamy texture.
  9. Cut into squares and serve chilled or at room temperature.

Notes

Use softened cream cheese at room temperature to avoid lumps. Do not overmix after adding eggs to prevent cracks. Gently swirl raspberry puree for pretty marbled effect. Cool bars gradually by leaving oven door ajar after baking to prevent cracks. Chilling overnight improves texture and flavor. If crust bubbles during baking, press down gently after 10 minutes.

Nutrition

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