Fresh Raspberry-Lemon Cheesecake Bars

Prep Time
Cook Time
Ready In

"This is a Philadelphia cream cheese recipe...cook time does not include refrigerating time..."

Original recipe yields 18 servings


  • Serving Size: 1 (126.3 g)
  • Calories 311.9
  • Total Fat - 23.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 120.2 mg
  • Sodium - 379.3 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 16.3 g
  • Protein - 7.7 g
  • Calcium - 62.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 325°F.

Step 2

Line 13X9-inch pan with foil, with ends of foil extending over sides. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.

Step 3

Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.

Step 4

Beat cream cheese, lemon juice, remaining zest and 1 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

Step 5

Bake 35 to 40 minutes or until center is almost set. Cool completely.

Step 6

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Tips & Variations

No special items needed.



Another winner for Teresa. We loved this lemon raspberry bar treat. It was so very good. Just the perfect amount of lemon, cream cheese and sugar, it made the cheesecake shine. It was so very satisfying; light, tender, creamy, decadent and delicious, with a beautiful citrus bite. Thanks for sharing another new favorite.

review by:
(30 Mar 2021)


This recipe is so easy to make. The directions are clear and concise. The flavor of the cheesecake without the berries is so good and then you had the berries and it is delicious. My first favorite recipe of 2021.

review by:
(17 Jan 2021)