Raspberry Lemon No-Bake Cheesecake Bars

Name: Raspberry Lemon No-Bake Cheesecake Bars
Prep time: 35 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 2 cups Graham Cracker Crumbs; 8 tablespoons Unsalted Butter, Melted; 2 tablespoons Granulated Sugar; 2 tablespoons Finely Grated Lemon Zest, Divided; 1/4 teaspoon Fine Salt; 24 ounces Full-Fat Block Cream Cheese, Softened; 1 cup Powdered Sugar; 1/4 cup Fresh Lemon Juice; 1 teaspoon Vanilla Extract; 1 cup Cold Heavy Whipping Cream; 1/2 cup Seedless Raspberry Preserves; 1 cup Fresh Raspberries

Finished raspberry lemon cheesecake bars with fresh raspberries

Frances Hayes

Published: July 25, 2026

Categories: Fruits, Cakes

Tags: Cheesecake, Lemon, Raspberry, Make-Ahead, No-Bake Dessert, Dessert Bars, Summer Dessert

Raspberry Lemon Cheesecake Bars

Creamy lemon cheesecake, a tart raspberry ripple, and a buttery graham cracker crust come together in cool, neatly sliced bars—no oven required.

Prep Time:35 minTotal Time:35 minServings:16Difficulty:Easy

These chilled cheesecake bars balance a plush lemon filling with the clean tartness of raspberries. The contrast keeps each square refreshing enough for a summer dessert table while still delivering the richness expected from cheesecake.

A firmly packed graham cracker crust gives the bars a tidy, handheld base without turning on the oven. A little lemon zest in the crumbs ties the crust to the filling, and a pinch of salt sharpens the buttery flavor.

Full-fat block cream cheese provides the most reliable set. Whipped cream is folded in for lift, while powdered sugar dissolves smoothly and helps the filling stay velvety after several hours in the refrigerator.

For sharp slices, chill the pan overnight and wipe the knife between cuts. Serve the bars directly from the refrigerator, adding fresh raspberries and fine curls of lemon zest just before they reach the table.

Nutrition (per serving)

Calories:318 kcal

Protein:4 g

Carbs:28 g

Fat:22 g

Directions

1

Line a 9-inch square pan with parchment paper, leaving an overhang on two sides for lifting out the chilled bars.
2

Combine the graham cracker crumbs, melted butter, granulated sugar, 1 tablespoon lemon zest, and salt. Press the mixture into a tight, even layer in the prepared pan, then refrigerate while making the filling.
3

Beat the softened cream cheese and powdered sugar on medium speed until completely smooth, scraping the bowl as needed.
4

Beat in the lemon juice, vanilla, and remaining 1 tablespoon lemon zest until the mixture is glossy and uniform.
5

In a clean bowl, whip the cold heavy cream to stiff peaks. Fold it into the cream cheese mixture in three additions, keeping as much volume as possible.
6

Spread half of the filling evenly over the cold crust. Spoon over half of the raspberry preserves, then gently swirl them through the filling with the tip of a knife.
7

Add the remaining filling and smooth the top. Dot with the remaining preserves and make a few loose swirls without mixing the colors completely.
8

Cover and refrigerate for at least 8 hours, preferably overnight. Lift from the pan, cut into 16 squares with a clean warm knife, and garnish with fresh raspberries before serving.

Ingredients

Graham Cracker Crumbs:2 cups
Unsalted Butter, Melted:8 tablespoons
Granulated Sugar:2 tablespoons
Finely Grated Lemon Zest, Divided:2 tablespoons
Fine Salt:1/4 teaspoon
Full-Fat Block Cream Cheese, Softened:24 ounces
Powdered Sugar:1 cup
Fresh Lemon Juice:1/4 cup
Vanilla Extract:1 teaspoon
Cold Heavy Whipping Cream:1 cup
Seedless Raspberry Preserves:1/2 cup
Fresh Raspberries:1 cup

Tips & Notes

Use cream cheese sold in firm blocks; whipped or tub-style cream cheese can make the bars too soft.
If the preserves are very firm, stir them vigorously until spoonable before swirling.
Keep the bars refrigerated and return leftovers to the refrigerator within 30 minutes on a warm day.