These lemon raspberry cheesecake bars combine bright lemon, sweet-tart raspberry jam, and a creamy cheesecake filling on a buttery graham cracker crust. They are an easy make-ahead dessert that looks impressive and tastes even better — perfect for entertaining, potlucks, or any warm-weather gathering.
Ingredients
Scale:
2 cups graham cracker crumbs
1/2 cup melted butter
16 oz cream cheese, softened to room temperature
3/4 cup sugar
2 eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup raspberry jam
Instructions
Preheat your oven to 325 degrees Fahrenheit.
Mix the graham cracker crumbs and melted butter together until the crumbs are fully coated and the mixture holds together when pressed between your fingers.
Line your baking dish with parchment paper, leaving an overhang on the sides to use as handles later.
Press the crust mixture into an even, firm layer across the bottom of the dish using the flat bottom of a measuring cup to get it smooth and compact. Set aside while you prepare the filling.
Beat the softened cream cheese and sugar together until the mixture is completely smooth with no lumps.
Add the eggs one at a time, mixing after each addition.
Add the lemon zest and lemon juice and mix until everything is just combined. Avoid over-mixing after the eggs go in.
Pour the filling over the prepared crust and spread it into an even layer.
Drop spoonfuls of the raspberry jam evenly across the top of the filling.
Use a knife or skewer to swirl the jam gently into the surface of the filling using slow, loose figure-eight motions to create a marbled look without fully blending the jam into the batter.
Bake at 325 degrees Fahrenheit for 30 to 35 minutes, until the center looks slightly set but still has a very subtle jiggle when you gently shake the pan.
Let the bars cool to room temperature before transferring them to the refrigerator.
Chill for at least 4 hours (overnight is even better) before slicing into squares and serving.
