Lemon Raspberry Cheesecake Bars
These soufflé-like lemon raspberry cheesecake bars are creamy and soft with burst of honey-glazed raspberry sauce in every bite. Effortlessly impressive dessert!
It seems that lemon and raspberry are such a perfect combination. I’ve been so in love with these two flavors lately.
I created this recipe when I was playing with 35lbs (Yes, I’m nuts!!) of lemons, making all kinds of sweet and tart treats, like lemon meringue pie (classic!), lemonade and lemonade concentrate, and overload of homemade lemon curd!!
And to use up my lemon curd, I made this incredibly soft, almost soufflé-like lemon raspberry cheesecake bars. I had to play around with this recipe a few times to get the perfect texture and flavor combination. Everyone in my family loved this version and I’m sure you’ll love it too.
When I had my first bite, it felt like I was having a soufflé, then the buttery crust crumbled in my mouth followed by the burst of honey-glazed raspberry sauce.
The cheesecake mixture is so light and creamy, thanks to Greek yogurt, with a hint of lemon in the background. Ah, I wish I had saved some for myself to enjoy while writing this post, but everyone gobbled it up so fast!
The recipe is pretty straightforward. The only thing I want to emphasize is to make sure your cream cheese is softened. Otherwise, the cream cheese mixture will be lumpy, instead of creamy smooth.
Also, it’s best to use all the ingredients at room temperature for the best consistency.
Have fun swirling the raspberry sauce into the cheesecake mixture. There is no right or wrong way, just use your imagination and go for it. It’s so fun! It’s my favorite part of the recipe. 🙂
Anyway, hope you’ll make and enjoy this fabulous dessert! Thanks for stopping by.
Lemon Raspberry Cheesecake Bars
These soufflé-like lemon raspberry cheesecake bars are amazingly creamy and soft with burst of honey-glazed raspberry sauce.
Yield: 16 squares
Ingredients:
- 8 full sheets graham crackers (Or 1 cup cookie crumbs)
- 3 tablespoons unsalted butter, melted
- 1 cup fresh raspberries
- 2 tablespoons raw honey
- 4oz cream cheese, softened
- ¼ cup plain greek yogurt, at room temperature
- 1/3 cup sweetened condensed milk, at room temperature
- 1 egg, at room temperature
- 1/3 cup lemon curd (I used this homemade version)
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C). Line 8-inch square baking pan with aluminum foil, leaving two sides hanging over the edges.
- In a food processor, crush the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Transfer the crumbs into a medium bowl and add melted butter. Mix together until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 8-10 minutes. Cool on wire rack.
- In a small saucepan, mix together raspberries, honey and 2 tablespoons of water. (Feel free to add more honey, if it’s not sweet enough for you.) Bring it to boil over medium high heat. Reduce the heat to medium low and simmer for about 5 minutes, or until the sauce is thickened, stirring constantly. Run the sauce through fine sieve to remove seeds. Set aside to cool.
- In a large mixing bowl with whisk attachment, beat cream cheese, greek yogurt and sweetened condensed milk until creamy.
- Add the egg, lemon curd, flour, vanilla extract and salt. Continue to whisk until well combined, about 3 minutes.
- Pour the cream cheese mixture over the crust. Drop raspberry sauce on the cheesecake mixture using ¼ measuring teaspoon. Swirl the sauce with cheesecake mixture with a toothpick or skewer. Bake for 20 minutes. Cool the cake to room temperature, then refrigerate for at least 2 hours. Cut into 12 or 16 squares, before serving. Store in the fridge, covered, for up to 5 days.
For step-by-step photos and additional notes, read the post above.
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This recipe was originally published on May 19th, 2014.
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Hi! I noticed when I made this that the butter for the crust wasn’t enough. For everyone I recommend using as much butter as possibly needed to have all of the graham cracker crumbs covered. If you don’t then when you bake it, it will fall apart and not be anything more than graham cracker powder. Otherwise this is a really good recipe.
Hi, Grace. Thank you for sharing your recipe notes. I’ll re-test and update the recipe accordingly.
I love everything about this recipe! We adore lemons here…they are a staple in our house! I’d love to try making this. Pinning!
Thanks for pinning, Mariana!!
I just shared this recipe on my “Weekly Round-up” series of top recipe finds! This week was all about lemons, so I knew this was a must add. Thank you for sharing such a wonderful recipe with us!
Hi, Mariana. Thank you so much for featuring my recipe and letting me know.
Hi! I would love to try the recipe but my husband is allergic to lemon,is there something else I can substitute? Thanks in advance!
Hi, Cynthia. I think you can just omit the lemon flavors and make it plain with raspberry swirls. It’ll still be delicious. Let me know if you try it that way.
The desire to eat with your eyes! It was beautiful thank you very much for sharing your recipes.
🙂 Thanks so much. Hope you’ll give it a try, Doces!
I just made these and for some reason, the raspberry swirls came out almost a dark purple color instead of red. Has that happened to you? Just wondering.
Hmm, that’s so weird, Brenda. That never happened to me.
Hello cute lady! I’m stopping by to let you know your yummy cheesecake bars will be featured at our party that starts tonight @ 7 pm. Woo Hoo! Pinned and tweeted. Thanks for sharing this with us and we hope to see you tonight! Happy Monday! Lou Lou Girls
That’s awesome! Thank you so much!
Oh man! These look so delicious and gorgeous! Lemon and raspberry in cheesecake form are the best combination. Thanks so much for sharing. Will have to try making these soon! Valentine’s Day maybe? 🙂
Oh yeah, perfect for Valentine’s Day. 🙂 Thanks, Whitney!
I love the addition of the raspberry and the colors are so Spring/Summery!
Right? Instant mood-booster! Thanks, Chris!
Shinee,
You had me at honey and raspberries. What an amazing combination, and with the lemon curd?! Great flavors!
I’m very impressed with how you’re using all these lemons!
Yeah, these bars are flavor bomb. Thanks, Kirsten!
I love everything about this recipe! We adore lemons here…they are a staple in our house! I’d love to try making this. Pinning!
Thank you, Michelle! It’s one of my favorites.
I am brazilian, and I am living in Brazil right now. But I will love to make this recipe here. But in brazil I can´t buy the lemon curd ready. Can I make homemade? And if I can do you guys have a recipe to suggest? 🙂
Hi, Milena! Yes, you can definitely use homemade lemon curd. In fact, I made mine myself as well. Here is a good recipe for lemon curd: http://www.davidlebovitz.com/2009/12/improved-lemon-curd/.
I just shared this recipe on my “Weekly Round-up” series of top recipe finds! This week was all about lemons, so I knew this was a must add. Thank you for sharing such a wonderful recipe with us!
Courtney, thank you for stopping by and letting me know about the round-up! I’m happy you liked my Lemon Raspberry Cheesecake Bars and included it in your post. Cheers!
Pingback: {weekly round-up: lovable lemon} | {tallgrass musings}
Hi! Am from Mauritius..!superb recipes, keep up the great work!!:) tomorrow gonna try ur raspberry cheesecake bar..just needed a precision about the size of the tin used please? its an 8 inch tin?thxs…
Hi, Yasmine! Yes, the pan is square with 8in sides, about 20sm. Let me know how it turned out. 🙂
hi!!well the taste is just amazing…with the raspberry sauce effect..wonderful! unfortunately did nt reach the soufflee like texture like yours…maybe i missed something. i used all purpose flour..thnk will try it using self raising next time..nways certainly a recipe im gonna try out again until i get it nice 🙂 thanks…
Hi, Yasmine! I’m glad that you tried the recipe. All-purpose flour should be fine, just make sure it’s no more than 2 tablespoons. Also, make sure all the ingredients are at room temperature for better consistency. Regardless, I’m happy you liked it!
they look delicious!
Dina, thanks so much! They were so good! 🙂
These are gorgeous. Perfect for every spring buffet. Love those colors.
Have a fantastic day!
Melanie, thank you! Aren’t these colors beautiful! Thanks for stopping by.
These look amazing! I’m so glad I found your blog!
Welcome, Erren, and thank you! They taste amazing, as they look! 🙂 Hope to see you around.
Looks great! Bookmarking this 🙂
Thank you, YH! Thanks for stopping by!
Its really tempting and mouth watering . Thank you for sharing this recipe. 🙂
You’re welcome and thank you, Anju!
I am seriously drooling over these Shinee, love them! My favorite flavors all in one.
Matt, this turned out fantastic! I’m thinking to make this again. Thank you for stopping by and your kind words!