Lemon Raspberry Cheesecake Bars

5 from 5 votes

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Lemon Raspberry Cheesecake Bars - truly easy and impressive dessert!

These soufflé-like lemon raspberry cheesecake bars are creamy and soft with burst of honey-glazed raspberry sauce in every bite. Effortlessly impressive dessert!

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.

These soufflé-like lemon raspberry cheesecake bars are creamy and soft with burst of honey-glazed raspberry sauce in every bite. Effortlessly impressive dessert!

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.

Raspberry Lemon Cheesecake Bars with step by step photos.

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. 🙂

Perfect way to use lemon curd... Irresistibly creamy and soft, this raspberry lemon cheesecake bars are out of this world delicious!

Anyway, hope you’ll make and enjoy this fabulous dessert! Thanks for stopping by.

5 from 5 votes

Lemon Raspberry Cheesecake Bars

These soufflé-like lemon raspberry cheesecake bars are amazingly creamy and soft with burst of honey-glazed raspberry sauce.
Prep: 15 minutes
Cook: 35 minutes
2 hours
Servings: 16 squares


For crust:

  • 8 full sheets graham crackers Or 1 cup cookie crumbs
  • 3 tablespoons unsalted butter melted

For raspberry sauce:

  • 1 cup fresh raspberries
  • 2 tablespoons raw honey

For cheesecake filling:

  • 4 oz 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


  • 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.

Tips & Notes

For step-by-step photos and additional notes, read the post above.


Calories: 131kcal
Carbohydrates: 16g
Protein: 2g
Fat: 7g
Sugar: 11g
Sodium: 115mg
Course: Dessert
Cuisine: American

This recipe was originally published on May 19th, 2014.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 5 votes (2 ratings without comment)

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  1. 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!

  2. 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? 🙂

  3. 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!

    1. 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!

  4. 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…

    1. Hi, Yasmine! Yes, the pan is square with 8in sides, about 20sm. Let me know how it turned out. 🙂

      1. 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…

        1. 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!

  5. These are gorgeous. Perfect for every spring buffet. Love those colors.
    Have a fantastic day!

    1. Matt, this turned out fantastic! I’m thinking to make this again. Thank you for stopping by and your kind words!