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Home » All Recipes & Inspiration » Beautiful Lemon and Raspberry Cheesecake Bars

Beautiful Lemon and Raspberry Cheesecake Bars

Published: Jul 23, 2017 · Modified: May 23, 2022 by Genevieve Morrison · This post may contain affiliate links

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These beautiful lemon and raspberry cheesecake bars are both tart and sweet,  perfect for garden parties or picnics, and so very easy to make!

Raspberry marbled lemon cheesecake bars on a marble table.

When I throw parties in my garden, it’s always nice to have desserts that can be served appetizer-style. I don’t want anyone eating desserts off a plate on their lap.

I want them to be able to take sweet, tiny bites of maybe a few different treats – like these out-of-this-world raspberry & lemon cheesecake bars, and leave no rubbish behind.

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

Raspberry marbled lemon cheesecake bars on a marble table.

Lemon and Raspberry Cheesecake Bars

These beautiful lemon and raspberry cheesecake bars are both tart and sweet,  perfect for garden parties or picnics, and so very easy to make! 
You’ll require a food processor and 15x10 pyrex for this recipe.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Cooling time: 4 hours hours
Total Time: 5 hours hours 15 minutes minutes
Servings: 16 Bars
Calories: 294kcal
Author: Genevieve Morrison

Ingredients

For the Crust

  • 1 box Nilla Wafters

  • 5 tbsp.  butter

For the Cheesecake

  • 32 oz. cream cheese
  • 4 eggs

  • 4 tbsp.  lemon juice

  • ¾ cup sugar

  • 6 tbsp.  milk

  • 1 tsp. vanilla extract

For the Raspberry Marble

  • ½ cup raspberries

  • 2 tbsp.  sugar

Instructions

  • Preheat oven to 350 F. Greese a pyrex with butter and set aside.
  • Crush Nilla Wafers into tiny crumbs - use a food processor or put cookies in a baggie and crush with a rolling pin or anything you have to pulverize them.
  • Melt 5 tbsp. of butter and mix together with the crumbs in a medium sized bowl until fully incorporated.
  • Pour crumb mixture evenly into a 15x10 inch pyrex, then press with a spatula to pat it tightly down. Bake for 10 minutes, then set aside.
  • Beat together sugar and cream cheese, then add eggs, milk, lemon juice and vanilla. Mix till everything is perfectly smooth. Spread evenly over cooked crust.
  • Blend raspberries in a food processor or blender, then press through a mesh strainer into a bowl to remove any seeds or solids from your puree. Mix the raspberry liquid with 2 tbsp. of sugar. Once sugar is dissolved, dot the cheesecake mixture with little circles of raspberry, then use a toothpick to mix the puree in circles and squiggles until you have a lovely marble pattern.
  • Bake for 40-45 minutes until the edges are slightly brown and the center is a little soft. Cool on a baking rack, then refrigerate for 3-4 hours before cutting into squares.

Nutrition

Serving: 1Bar | Calories: 294kcal | Carbohydrates: 14g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 234mg | Potassium: 110mg | Sugar: 13g | Vitamin A: 945IU | Vitamin C: 2.4mg | Calcium: 70mg | Iron: 0.4mg

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5 from 2 votes (2 ratings without comment)

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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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