Raspberry Lemon Cheesecake Bars Recipe

These Raspberry Lemon Cheesecake Bars feature a buttery lemon sugar cookie crust topped with creamy lemon cheesecake and beautiful raspberry swirls.

Course Dessert

Cuisine American

Keyword raspberry lemon cheesecake bars

Prep Time 20

Cook Time 50

Chilling time 2

Servings bars

Calories 390kcal

1 17.5-ounce pouch dry sugar cookie mix
½ cup butter softened
1 large egg
1 teaspoon grated lemon zest
Alternative: Use 1 batch homemade sugar cookie dough plus 1 teaspoon grated lemon zest.

Preheat oven to 325°F. Line a 9x13-inch baking dish with parchment paper and lightly coat with nonstick cooking spray.
In a large bowl, combine the sugar cookie mix, softened butter, egg, and 1 teaspoon lemon zest until a soft dough forms.
Press the dough evenly into the prepared baking dish.
Bake for 15 minutes, then remove from the oven and cool for 10 minutes.
Meanwhile, beat the softened cream cheese, sugar, 1 tablespoon lemon zest, eggs, and lemon juice until completely smooth.
Reserve ¼ cup of the cheesecake mixture in a small bowl.
Pour the remaining cheesecake filling over the partially cooled cookie crust.
Mash the raspberries and press them through a fine mesh sieve to remove the seeds, creating a smooth raspberry puree.
Stir the raspberry puree into the reserved ¼ cup cheesecake mixture until combined.
Spoon dollops of the raspberry mixture over the cheesecake filling.
Using a butter knife or skewer, gently swirl the raspberry mixture throughout the cheesecake layer to create a marbled effect.
Bake for 30–35 minutes, or until the cheesecake is just set with a slight jiggle in the center.
Cool at room temperature for about 30 minutes.
Refrigerate for at least 2 hours, or until fully chilled.
Slice into 12 bars. Garnish with fresh raspberries and lemon slices if desired before serving.

Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.

Recipe Notes:

To make entirely from scratch, use our homemade sugar cookie dough recipe.
Seedless raspberry jam can be substituted for the fresh raspberry puree. Use about ¼ cup.
Fresh lemon juice and zest provide the brightest flavor.
For cleaner slices, refrigerate overnight and wipe your knife clean between each cut.
If you'd like a brighter yellow cheesecake filling, add 1 to 2 drops of yellow food coloring.
Store covered in the refrigerator for up to 5 days.
Freeze individual bars for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving: 1bar | Calories: 390kcal