Raspberry Lemon Cheesecake Bars Recipe — Zesty No-Bake Dessert

These extra-creamy raspberry lemon cheesecake bars feature a buttery, crumbly biscuit base, a silky lemon-flavored cheesecake layer, and a glossy raspberry swirl on top. They’re simple to make and perfect for warmer days—just be prepared to wait while they chill and set.

Bright and refreshing, these bars are great for picnics, garden parties, or casual outdoor gatherings. They can be made ahead of time, freeing you to relax and catch up with friends and family.

Ingredients & substitutes

You only need nine ingredients to make these cheesecake bars. They’re straightforward and flexible—here are the essentials and a few substitution tips:

Raspberries – Fresh or frozen raspberries both work well. If using frozen, keep them frozen until you’re ready to cook them; no need to thaw first.

Digestive biscuits – Common in the UK. In the US, use graham crackers. Crush them to form the buttery crust.

Butter – Melted butter binds the crumbs for the crust. Salted or unsalted is fine; reserve a little to grease the tin if needed.

Cream cheese – Use full-fat cream cheese for the best texture and flavor. Full-fat cheese helps the bars set properly; brands like Philadelphia are ideal.

Caster sugar – Its fine texture blends nicely in the filling. Granulated sugar can be used instead if needed.

Sour cream – Adds moisture and softens the cheesecake’s texture. Double or heavy cream is an acceptable substitute.

Lemon – You’ll need zest from two lemons and one tablespoon of fresh lemon juice for bright citrus flavor.

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Tips for making this recipe

1. Room temperature ingredients – Allow cream cheese, eggs, and other refrigerated ingredients to sit at room temperature for at least an hour for a smooth batter.
2. Line the pan well – Grease the tin lightly and use baking paper with generous overhang to lift the cheesecake out easily once chilled. Clips can hold the paper in place if you have them.
3. Press the base firmly – Pack the crumb mixture tightly into the pan using the back of a spoon or a measuring cup to ensure a stable crust that won’t crumble when sliced.
4. Don’t overbake – The cheesecake should hold a slight wobble in the center when you remove it from the oven; it will finish setting as it cools.
5. Chill thoroughly – Cool completely, then refrigerate for at least a couple of hours or ideally overnight to let the bars firm up.

How to make raspberry coulis

A coulis is a smooth, strained fruit sauce. To make a simple raspberry coulis, simmer fresh or frozen raspberries with 1–2 tablespoons of water or lemon juice until the fruit breaks down. Push the mixture through a fine sieve to remove seeds, then return the strained liquid to the saucepan and simmer over medium heat for about 10 minutes, or until the volume reduces by half and the sauce thickens. Set aside to cool.

Steps for making this recipe

Begin by crushing the digestive biscuits or graham crackers in a food processor or with a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand.

Press the crumb mixture firmly into a prepared 8 x 8-inch square tin and bake for 10 minutes. Let the crust cool slightly while you make the filling.

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Make the filling by beating together full-fat cream cheese, eggs, sugar, sour cream, vanilla, half the lemon zest, and one tablespoon of lemon juice until smooth. Pour the batter over the cooled crust and smooth the top.

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Dollop spoonfuls of the raspberry coulis over the batter and swirl with a toothpick or knife to create a marbled pattern. Scatter reserved raspberries on top and bake until the edges are golden and the center still has a slight wobble.

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Make ahead and storing instructions

These cheesecake bars are ideal for making ahead. After baking, cool completely at room temperature, then refrigerate for at least two hours or overnight to firm up.

Store leftovers in an airtight container in the fridge for up to five days. To freeze, wrap individual bars in clingfilm or reusable wrap and place them in a freezer-safe container for up to three months. Thaw overnight in the fridge before serving.

Scaling this recipe

Doubling the recipe is straightforward. Use a larger tin—about 10 x 10 inches square or a 10-inch round—and expect longer bake times: about 15–18 minutes for the crust and roughly 1 to 1¼ hours for the cheesecake filling.

Can I use different size pan?

You can substitute a 9-inch round pan for an 8 x 8-inch square tin without changing oven temperature or approximate baking times. If you use a larger pan, the batter will be shallower and will bake more quickly; if you use a smaller pan, the batter will be deeper and require slightly longer baking. Adjust baking time as needed based on how full the pan is.

Similar recipes from the blog

• Cheesecake Brownies
• Raspberry Ripple Cheesecake
• Mini Cheesecakes
• Burnt Basque Cheesecake

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📖 Recipe