Raspberry Lemonade Cheesecake Bars

Yield: 16 squares

Prep Time: 15 minutes

Cook: 3 hours 55 minutes

These beautifully vibrant Raspberry Lemonade Cheesecake Bars are bursting with fresh, slightly tart, and sweet flavors. You need to make them asap!

Tessa's Recipe Rundown...

Taste: Like your favorite summer drink turned into cheesecake. Tangy, tart, sweet, and fresh.
Texture: The crust is thick, buttery, and crunchy to perfectly balance the smooth, creamy, and rich cheesecake.
Ease: Easier than a traditional cheesecake. The hardest part is waiting for the bars to chill in the fridge!
Appearance: How pretty are those vibrant raspberry swirls??
Pros: Fun, fresh, and flavorful dessert. I even used low-fat cream cheese to make this recipe a *little* more summer swimsuit friendly.
Cons: None, really. If you aren’t a fan of a little bit of tartness, you may want to add an extra few tablespoons of sugar.
Would I make this again? Sure!

Raspberry Lemonade Cheesecake Bars

Do you guys ever get caught up in the “panic loop?” Where you know you need to do something like write a report for work, an essay for school, organize your finances, make an uncomfortable phone call, or some other less-than-stellar task.

Where you avoid said task by suddenly and obsessively looking at your Tweets, looking at everyone’s perfect lives on Instagram, reading silly political rants on Facebook, checking your Pinterest follower count, staring at your overflowing email inbox, checking Google Analytics (if you’re a blogger), then you just start all over again. Suddenly 30 minutes, even an hour has passed and you’ve accomplished nothing. It’s the worst!!

Vibrant Raspberry Lemonade Cheesecake Bars are PERFECT for summer.

The internet is simultaneously such an awesome tool of production AND such a time-waster. How do you stay focused at the computer?

Hopefully this spring/summer we can get away from the computer for a little bit to enjoy the warm weather and summer traditions. These Raspberry Lemonade Cheesecake Bars are the ultimate spring or summer dessert recipe. They’re as bright as they are flavorful with that balance of sweetness and tartness of your favorite summer drink. I think you’ll enjoy this recipe!

Vibrant Raspberry Lemonade Cheesecake Bars are so fresh, tangy, and sweet.

Although any cheesecake is an indulgence, this recipe is made a bit lighter by using 1/3-less-fat cream cheese and fresh lemons and raspberries. They’re certainly a crowd pleaser with their beautiful bright raspberry colored swirls!

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Raspberry Lemonade Cheesecake Bars

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Yields 16 squares
Prep Time 15 minutes Cook Time 3 hours 55 minutes Total Time 4 hrs 10 mins

Ingredients

    For the crust

    • 10 whole graham crackers
    • 4 tablespoons (2 ounces) unsalted butter, melted

    For the cheesecake

    • 2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
    • 1/2 cup sugar
    • 2 lemons, zested and juiced
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoon flour
    • 1/8 teaspoon salt

    For the raspberry swirl

    • 1/2 cup fresh raspberries
    • 2 tablespoons sugar

    Directions

    1. For the crust:

      Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.

      In the work bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.

      For the cheesecake:

      In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.

      For the raspberry swirl:

      In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.

      Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.

      Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.

    by

    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    25 Responses to “Raspberry Lemonade Cheesecake Bars”

    1. #
      Taylor @ Food Faith Fitness — June 13, 2014 at 3:35 am

      Cheesecake is my favorite food. I have often thought about starting a petition to get it added as a food group in the food pyramid. I LOVE the raspberry lemonade flavour! Pinned!

    2. #
      Gerry @ Foodness Gracious — June 13, 2014 at 7:02 am

      I am such a bar guy! I’d take these over a cookie any day 🙂

    3. #
      Chloe @ foodlikecake — June 13, 2014 at 7:48 am

      Those are so pretty and look so good!

    4. #
      Emily — June 13, 2014 at 11:46 am

      Very pretty! My swirls never come out looking this nice. Do you have any pointers?

      • #
        Tessa — June 14, 2014 at 7:19 pm

        Good question! I just take a teaspoon measurement and dollop all over then I like to use a thick wooden skewer or the probe of a kitchen thermometer to swirl. I avoid swirling too much because then it just starts to look messy.

    5. #
      Angelyn @ Everyday Desserts — June 13, 2014 at 2:33 pm

      love this fun twist on traditional cheesecake! looks delicious!!

    6. #
      kay — June 13, 2014 at 5:26 pm

      looks so yummy!! 🙂

    7. #
      Gaby — June 13, 2014 at 9:37 pm

      I need at least 2 or 3 of these! So gorgeous!

    8. #
      Cookbook Queen — June 16, 2014 at 5:12 am

      I love that pretty pink swirl — I’ll take a dozen!

    9. #
      Cassi Jo Schriefer — June 16, 2014 at 8:05 am

      I made these this weekend for an 80s prom birthday party, and they are really good, especially if you don’t like super sweet things. They are easy and fun to make, and they look so pretty. The only thing that you have to make sure and do is zest the lemon really fine. i made the mistake of zesting it too thick, and needless to say, lemon peels aren’t the best thing to bite into in your bar 😉
      Very good recipe though!

      • #
        Tessa — June 16, 2014 at 3:23 pm

        So happy to hear that! Yeah, fine zest is definitely best for baking. The best lessons are learned through experience, you’ll probably never do that again 😉

    10. #
      Jaclyn — June 16, 2014 at 1:11 pm

      These look perfect! My kind of cheesecake!

      • #
        Tessa — June 16, 2014 at 3:24 pm

        Thanks Jaclyn!

    11. #
      dina — July 15, 2014 at 5:58 am

      yummy summery bars!

    12. #
      Shawn @ IWYD — July 15, 2014 at 10:05 am

      These are so gorgeous!! I want the whole pan right now!

    13. #
      ozge — August 2, 2014 at 8:27 am

      I tried this today, i used strawberry instead of raspberry. I love the result so much. Thanks for this wonderful recipe.

      • #
        Tessa — August 3, 2014 at 3:14 pm

        Great! So glad you enjoyed it.

    14. #
      joyeful — August 23, 2014 at 10:07 pm

      I made THREE of your recipes a couple days ago, and this was awesome. This is easily the best cheesecake I ever made.

      • #
        Tessa — August 24, 2014 at 11:05 am

        Oh wow!! That makes me so happy to hear, thanks for commenting 🙂

    15. #
      Anu — October 6, 2014 at 8:04 am

      Hi Tessa,
      Can I skip the lemon juice and zest, if yes then should I substitute them with anything else?

      Thank you,
      Anu

    16. #
      Norma — March 3, 2016 at 6:05 pm

      Thank You ! These recipes look amazing.

    17. #
      Serpil — March 4, 2016 at 2:55 pm

      Hı I am from turkey .I am following you I dont understand everthing about yor recipe. Cold you show us mostly video from your recipe. Thankyou

    18. #
      Natasha — August 20, 2016 at 2:44 pm

      This looks so beautiful and delicious. When I got to the raspberries, pushing them through a fine mesh strainer turned it into a syrup. What am I doing wrong?

      • #
        Tessa — August 21, 2016 at 8:27 pm

        That’s just fine, that consistency makes it easier to achieve those swirls on top 🙂

    19. #
      Maria — October 6, 2016 at 3:00 pm

      Can i use the seedless raspberry jar instead

    Leave a Comment

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