Raspberry Cheesecake Bars

Cheesecake is one of my husband very favorite desserts.  He has been super busy lately and has been busy working hard for our family.  So we wanted to make him something to let him know how much he means to us.


My oldest daughter is enjoying baking and working in the kitchen so she set out to make her Dad these delicious…like super delicious, Raspberry Cheesecake Bars.  If you are not a fan of Raspberries (who doesn’t love Raspberries?), simply substitute the Raspberries for Blueberries, Blackberries, Strawberries, or Boysenberries.


Raspberry Cheesecake Bars


  • Crust:
  • 10 graham crackers
  • 1/4 cup unsalted butter, melted
  • 2 Tbsp. sugar
  • Cheesecake Filling:
  • Two 8 oz. packages of cream cheese, softened
  • 2 eggs
  • 2 Tbsps. grated lemon zest
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • 1 cup raspberries
  • Streusel Topping:
  • 1 cup brown sugar
  • 3/4 cup flour
  • 6 Tbsp. cold unsalted butter


  1. Line an 8 x 8 pan with tinfoil and then spray with cooking spray.
  2. Prepare the Cheesecake crust. Crush the graham crackers the old fashioned way or run them in your food processor blender and then put into a medium bowl.
  3. Melt your butter and pour into your crushed graham crackers and add your sugar.
  4. Mix the crumbs together and then press firmly into the bottom of the tinfoil lined pan making sure the crumbs cover the entire bottom.
  5. Bake the crust in a 325 degree oven for 11 minutes until firm and a little golden. Set aside and let the crust cool for 15 minutes.
  6. While the crust is baking make your cheesecake filling.
  7. Beat your cream cheese till smooth. Add 2 eggs and beat well after each egg. Beat in the sugar, lemon zest and lemon juice until fully incorporated.
  8. Pour the cheesecake filling on top of the cooled crust and then drop the raspberries on the top of the cheesecake.
  9. Make the streusel topping in a separate bowl by cutting the butter with the flour and brown sugar. The mixture should be lumpy with small clumps of butter left.
  10. Sprinkle over the top of the cheesecake.
  11. Bake at 325 degrees for 35-40 minutes. Topping should be browned and the center slightly jiggle-y when finished. Chill in the refrigerator (or freezer) for at least an hour before serving.


*Please excuse the bad cell phone pictures.  These were taken when I didn’t have my new camera to replace my broken camera.  I have a few more projects still in the line-up that I need to post before posting my projects taken with my new camera!

These are really some of the best cheesecake bars I have ever tasted.  My husband LOVED them.  He added these to the top of his favorite dessert list, so that means something.  If you love cheesecake, you need to give these a try.


They would be perfect for a shower or party luncheon when you need to bring a great dessert.  Be sure to chill and pull out right before serving so that the cheesecake stays firm and perfect!


    • says

      The pan I used is actually an 11 x 7 x 2 inch Rectangular Pan. I don’t have an 8 x 8 x 2 pan which the recipe calls for originally. If you use a 9 x 13 your cheesecake bars will be really thin and will not need to bake as long. You would just have to set the timer for about 10 minutes less and check it often to not over bake.

  1. kadie says

    Just wondering, it looks like you used frozen raspberries… Does it matter if they’re frozen or fresh?

  2. says

    Oh my gosh, that looks like heaven! I am going out to the store today to get all the ingredients!!!!! Good job to your daughter for this!!!! and Thank you!


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