Introduction

Raspberry Lemon Cheesecake Bars combine a buttery shortbread crust with a creamy lemon cheesecake layer and a tangy raspberry lemon topping. These bars are bright, refreshing, and perfect for a crowd-pleasing dessert or a sweet treat any time.

The image shows several small square dessert bars stacked and placed on a white marbled surface. Each bar has four distinct layers: a bottom crumbly golden crust, a thick creamy white middle layer, a bright red jelly-like layer above that, and a thin dusting of powdered sugar on top. The texture of the crust looks slightly rough and crumbly, the creamy layer smooth and dense, and the red layer glossy and slightly translucent. Fresh raspberries are placed around the bars, adding a pop of red color. The lighting highlights the layers clearly, making the colors stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (50g) powdered sugar
1 cup (132g) all-purpose flour
2 tbsp cornstarch
Pinch of kosher salt
1/2 cup (108g) granulated sugar
Zest of 1 lemon
1 8 oz block full fat Philadelphia cream cheese, room temperature
1 large egg
1/2 tsp vanilla extract
1 pint fresh raspberries (or 2 cups frozen thawed)
Juice of 2 lemons
3 large eggs
1 cup (210g) granulated sugar + 1 tsp for the raspberries
3 tbsp all-purpose flour
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F and grease the inside of an 8×8 baking dish. Line it with two sheets of parchment paper so the pan is fully covered.
Step 2: In a bowl, mix together the butter and powdered sugar until smooth using a hand or stand mixer with the paddle attachment.
Step 3: Add the flour, cornstarch, and salt to the butter mixture and combine until the dough is crumbly but well mixed.
Step 4: Press the dough evenly into the bottom of the prepared pan and bake for 12 minutes.
Step 5: While the crust bakes, prepare the cheesecake layer. Rub the granulated sugar and lemon zest together in a bowl to release the lemon flavor.
Step 6: Add the cream cheese and mix until smooth. Then add the egg and vanilla extract and mix again until fully combined.
Step 7: Pour the cheesecake filling over the baked crust and spread evenly. Bake for 20 minutes.
Step 8: Remove the cheesecake from the oven and let it cool for about 10 minutes before starting the raspberry lemon filling.
Step 9: In a small saucepan, combine raspberries with 1 teaspoon of sugar. Cook over medium heat, mashing continuously until the raspberries break down and the mixture thickens slightly, about 5 minutes.
Step 10: Strain the raspberry mixture through a fine mesh sieve to remove seeds, leaving a little over ¼ cup of raspberry reduction.
Step 11: Stir in the lemon juice into the raspberry reduction.
Step 12: In a clean bowl, whisk together the eggs, 1 cup sugar, and 3 tablespoons flour until combined.
Step 13: Pour the raspberry lemon sauce into the egg mixture and whisk to combine, creating a liquid filling.
Step 14: Gently pour this filling over the edges of the cheesecake layer to avoid disturbing its center. Move the bowl continuously to distribute evenly.
Step 15: Return the pan to the oven and bake for 25-30 minutes until the center jiggles tightly when nudged.
Step 16: Let the bars cool at room temperature for 30 minutes, then refrigerate uncovered for several hours or overnight.
Step 17: Remove from the pan, dust with powdered sugar, and serve.

Tips & Variations

Use fresh lemons for the brightest flavor, but bottled lemon juice works in a pinch.
If fresh raspberries aren’t available, frozen raspberries thawed completely will do just fine.
For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
Be careful not to pour the raspberry filling directly onto the center of the cheesecake to avoid sinking layers.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. For best texture, dust with powdered sugar just before serving.

How to Serve

The image shows small square pieces of a layered dessert placed on a white marbled surface. Each piece has four visible layers: a light golden brown base with a crumbly texture, a thick creamy white layer above it, followed by a bright red, smooth jelly layer, and another creamy white layer on top. The top surface is dusted with white powdered sugar. In the foreground, two fresh raspberries sit next to the dessert, and in the background, a blurred slice of lemon is visible. One piece is stacked on top of another, showing the clear separation of layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, thawed frozen raspberries work well and provide similar flavor. Just be sure to fully thaw and drain any excess juice before cooking.

How do I know when the raspberry lemon filling is done baking?

The bars are done when the center has a slight jiggle but isn’t liquid. It should feel set around the edges and gently wobble in the middle when you nudge the pan.