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These Raspberry Lemon Cheesecake Bars are the perfect Spring or Summer dessert.

These Raspberry Lemon Cheesecake Bars are the perfect Spring or Summer dessert.  They take no time make, uses a few simple ingredients and look stunning.  These impressive bars are full of lemon and raspberry flavor all packed into a perfectly creamy cheesecake ontop of a sugar cookie crust.  This will be your new go to recipe.  It is always a hit. 

There is nothing I love more an easy dessert that I can just whip together and that everyone will love and these refreshing cheesecake bars are just that.

My favorite part is that this comes together so easy and is always impressive.  This is going to be your go to dessert all summer and spring long!

This luscious cakes starts with a simple cookie crust, a creamy lemon cheesecake layer, swirled with a raspberry filling.  Topped with a lemon slice and fresh raspberry these bars are amazing. 

This dessert just screams refreshing with all of it’s lemon raspberry flavor.  I like that I can make it the night before and have a stunning dessert for any bbq, cookout or potluck this summer. 

I always want to bring the best dessert to every gathering and this one has always impressed.  It just looks so gorgeous with it’s layers and everyone always loves anything with a fresh raspberry on top.

I promise this will be your new go-to dessert all spring and summer!

So try this Raspberry Lemon Cheesecake Bars, your whole family will love it!

 

You will want to make this dessert again and again! We do!

You will love this recipe because it is

• Easy.
• Family-friendly.
• Crowd pleaser.
• Full of refreshing flavor.
• A make ahead dessert
• Perfect for parties.

Gather your ingredients.

Make the crust. 

Make the cheesecake batter.

Make the raspberry swirl.

Pour into pan. 

Bake.

Garnish and serve!

Can I freeze this?

Yes, this freezes really well!! Just make sure to freeze it before adding the lemons and raspberries to the top.  Thaw it out and add your toppings before serving!

What else can I add to the crust?

You can add white chocolate chips or crushed toasted pecans or almonds.  All of these would be delicious the in crust. 

 

Ingredients used

• Sugar cookie mix-  You need the dry kind that comes in a bag from the baking aisle.  
• Butter-  You can use salted or unsalted just make sure it is softened.
• Eggs-  You need eggs for the crust and the filling. 
• Lemon peel-  You need lemon zest for the crust and the filling. 
• Cream cheese-  Make sure your cream cheese is softened so everything blends and mixes well. 
• Sugar-  Just granulated sugar is all need to sweeten this cheesecake. 
• Juice of 1 lemon-  This is where the cheesecake gets all its lemon flavor. 
• Fresh raspberries-  Fresh raspberries are needed to make the raspberry swirl. 
• More lemons and raspberries for garnish if you like

How to make these Raspberry Lemon Cheesecake Bars

 

1. FULL RECIPE BELOW
2. Heat oven to 325 degrees.
3. Line a 9×13 baking dish with parchment paper and spray with non-stick spray. 
4. In a large bowl combine the sugar cookie mix, butter, egg and lemon peel. 
5. Stir until well combined.
6. Press the dough into the bottom of the pan. 
7. Bake for 15 minutes and then cool for 10 minutes.
8. In another mixing bowl using an electric mixer beat the cream cheese, sugar, lemon peel, eggs and lemon juice until smooth. 
9. Set aside ¼ cup of the cheesecake filling. 
10. Pour the rest of the cheesecake filling over the cookie crust. 
11. Smash up the raspberries and press them through a sieve or small strainer to create the raspberry puree.
12.  Combine the raspberry puree with the reserved cheesecake filling. 
13.  Drop the rraspberry mixture all over the cheesecake layer in the pan and swirl with a knife to get a nice swirled pattern. 
14. Bake for 30 to 35 minutes or until filling is just set. 
15. Set aside to cool slightly.
16. Refrigerate for 2 hours or until cooled completely. 
17. Slice into 12 slices.
18. Garnish and serve!

 

Want more Easy Summer Desserts? Check these out!

• Lime Icebox Cake 
• Pig Pickin’ Tres Leches Cake

• No Bake Strawberry Pretzel Pie

• Red, White, and Blue pudding pops
• Angel Food Cupcakes

Raspberry Lemon Cheesecake Bars

Yield: 12

Prep Time: 20 minutes

Cook Time: 50 minutes

Chill Time: 2 hours

Total Time: 3 hours 10 minutes

These Raspberry Lemon Cheesecake Bars are the perfect Spring or Summer dessert.  They take no time make, uses a few simple ingredients and look stunning.  These impressive bars are full of lemon and raspberry flavor all packed into a perfectly creamy cheesecake ontop of a sugar cookie crust.  This will be your new go to recipe.  It is always a hit. 

Print

Ingredients

• Crust
• 1 pouch (about 17.5 ounce) dry sugar cookie mix
• ½ cup butter, softened
• 1 egg
• 1 teaspoon grated lemon peel
• Filling
• 2 (8 ounce) packages cream cheese, softened
• ½ cup sugar
• 1 tablespoon grated lemon peel
• 2 eggs
• Juice of 1 lemon
• 1 cup fresh raspberries
• More lemons and raspberries for garnish if you like

Instructions

1. Heat oven to 325 degrees.

1. Line a 9x13 baking dish with parchment paper and spray with non-stick spray. 
2. In a large bowl combine the sugar cookie mix, butter, egg and lemon peel. 
3. Stir until well combined.
4. Press the dough into the bottom of the pan. 
5. Bake for 15 minutes and then cool for 10 minutes.
6. In another mixing bowl using an electric mixer beat the cream cheese, sugar, lemon peel, eggs and lemon juice until smooth. 
7. Set aside ¼ cup of the cheesecake filling. 
8. Pour the rest of the cheesecake filling over the cookie crust. 
9. Smash up the raspberries and press them through a sieve or small strainer to create the raspberry puree.
10.  Combine the raspberry puree with the reserved cheesecake filling. 
11.  Drop the rraspberry mixture all over the cheesecake layer in the pan and swirl with a knife to get a nice swirled pattern. 
12. Bake for 30 to 35 minutes or until filling is just set. 
13. Set aside to cool slightly.
14. Refrigerate for 2 hours or until cooled completely. 
15. Slice into 12 slices.
16. Garnish and serve!

Notes

• You can use a seedless raspberry jam if you prefer instead of the raspberry puree, you will need ¼ cup. 
• You can add yellow food coloring to the lemon cheesecake filling to brighten the color if you like. 
• You can use a roll of premade sugar cookie dough for the crust if you like but the lemon flavor won’t be there.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 96mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g