Raspberry-Lemon Cheesecake Bars - Kraft Recipes Top
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Raspberry-Lemon Cheesecake Bars

Prep Time
Total Time

18 servings

Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
  • Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Special Equipment Needed

Serving Suggestion

Serve these creamy cheesecake bars topped with an easy-to-make fresh raspberry sauce. While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon. Pour through fine-mesh strainer; press to remove all juices. Discard strained solids. Refrigerate sauce until ready to drizzle over the cut bars.


Prepare as directed with PHILADELPHIA Neufchatel Cheese.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 330
Total fat 23g
Saturated fat 13g
Cholesterol 105mg
Sodium 290mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 16g
Protein 6g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Easy and so good! Made this for Easter dessert and it was SO good! I used more raspberries than called for. Will definitely make again.
Date published: 2017-04-17
Rated 3 out of 5 by from Easy to make and you get many servings per recipe. A little tangy, but very pretty--gets better with longer chilling.
Date published: 2017-04-18
Rated 5 out of 5 by from Delicious, would make again! Easy recipe, turned out wonderfully. Would use more lemon zest next time.
Date published: 2017-04-17
Rated 5 out of 5 by from Yummy I just made it this morning. I wasn't sure if it was done because when I took it out of the oven, it was jiggly. It was chilled about 8 hours and it's fine. We all loved it. I topped it with a mixture of raspberry and blueberry.
Date published: 2017-04-30
Rated 5 out of 5 by from Delicious and Easy Made this for Easter Sunday. Three of us LOVED it. The other two weren't crazy about it. I thought it wasn't too rich and I loved the graham cracker crust.
Date published: 2017-04-17
Rated 1 out of 5 by from a real lemon It was awful! I was so disappointed because this was my Easter Sunday dessert.
Date published: 2017-04-16
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