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Lemon Raspberry Cheesecake Bars!


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp. melted butter

For the cheesecake:

  • 16 oz. full fat cream cheese softened
  • 1 lemon zested
  • 1 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp. vanilla extract
  • 2 large eggs

For the filling:

  • 1 can raspberry pie filling


  • Preheat oven to 350F and line a 8x8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
  • Beat in the eggs last and pour mixture into the pan.
  • Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
  • Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
  • Slice & Enjoy!