Description

Bright, tangy, sweet, and creamy, these lemon raspberry cheesecake cookie bars feature a buttery cookie base, zesty lemon cheesecake layer, and juicy raspberries. They’re easy to make, perfect for sharing, and always a crowd-pleaser at any gathering.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
8 oz (225g) cream cheese, softened
1/4 cup (60g) granulated sugar
1 large egg, room temperature
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract
1 cup (125g) fresh raspberries (or thawed frozen raspberries, patted dry)
1 tbsp sugar (optional, for raspberries)
Powdered sugar, for dusting (optional)
Extra lemon zest, for garnish (optional)
Fresh raspberries, for serving (optional)

Instructions

Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
In a large bowl, beat 1/2 cup softened butter with 3/4 cup sugar until light and fluffy (about 2-3 minutes). Add 1 large egg and 1 tsp vanilla extract; mix until well combined.
In a separate bowl, whisk together 1 3/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add dry ingredients to wet, mixing just until combined.
Spread the cookie dough evenly into the prepared pan. Use a spatula or lightly floured hands to press it flat. Refrigerate for 5 minutes if dough is sticky.
In a clean bowl, beat 8 oz cream cheese until smooth. Add 1/4 cup sugar and mix until creamy. Add 1 large egg, 2 tbsp lemon juice, 2 tsp lemon zest, and 1/2 tsp vanilla extract. Blend until silky and lump-free.
Pour the cheesecake mixture over the cookie base, smoothing it out to the edges.
In a small bowl, gently toss 1 cup raspberries with 1 tbsp sugar (if using). Slightly mash about half the berries with a fork to release juices.
Drop spoonfuls of raspberry mixture over the cheesecake layer, then swirl with a knife or skewer to create patterns.
Bake for 35-40 minutes, until the cheesecake is set and just starting to turn golden at the edges. The center should jiggle slightly but not be liquid.
Let bars cool in the pan for 30-45 minutes, then transfer to the fridge for at least 2 hours (overnight is better) to chill and firm up.
Lift bars out of the pan using the parchment handles. Slice into 12 squares with a sharp knife, wiping the blade between cuts.
Dust with powdered sugar and garnish with extra lemon zest or fresh raspberries if desired. Serve chilled or at room temperature.

Notes

For best results, use room-temperature ingredients and fresh lemon juice/zest. Don’t overmix the cookie dough. Chill bars thoroughly before slicing for clean layers. Swap in gluten-free flour or dairy-free cream cheese as needed. Bars can be made ahead and freeze well.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/12 of recipe)
Calories: 180
Sugar: 13
Sodium: 90
Fat: 9
Saturated Fat: 5
Carbohydrates: 22
Fiber: 1
Protein: 3

Keywords: lemon raspberry cheesecake bars, cookie bars, easy dessert, summer dessert, berry cheesecake bars, lemon dessert, raspberry dessert, cheesecake bars, potluck dessert, picnic dessert