Creamy Lemon Raspberry Bars

These raspberry cheesecake bars combine a creamy lemon cheesecake layer with a crunchy Nilla wafer crust and a bright, tangy raspberry topping. They are perfect for those times when you want the indulgence of cheesecake without the fuss of a full cake and make an easy shareable dessert for warm-weather gatherings.

I first made this during a summer barbecue when I needed a quick dessert, and it quickly became the star of the table. Everyone loved how the raspberry topping brightened the rich cheesecake flavor.

Ingredients

• Nilla wafers: crushed to form a sturdy and flavorful crust, choose fresh and crisp wafers for the best texture
• Butter: melted to bind the crust ingredients use unsalted for more control over saltiness
• Cream cheese: softened to ensure a smooth cheesecake batter, opt for full fat for richness
• Granulated sugar: balances tartness in both crust and cheesecake
• Sour cream: adds moisture and creaminess to the cheesecake layer
• Eggs: provide structure and richness, make sure they are fresh
• Lemon juice and zest: lend a fresh citrus note that cuts through the richness
• Pure vanilla extract: enhances the overall flavor of the cheesecake
• Kosher salt: balances sweetness and heightens flavor
• Fresh raspberries: divided between cooked and fresh to give both flavor depth and texture in the topping
• Additional granulated sugar and lemon juice: used in the raspberry topping to amplify tartness and sweetness

Step-by-Step Instructions

Preheat and Prepare Pan:

Heat your oven to 350 degrees Fahrenheit. Line a 9 by 9 inch baking pan with parchment paper allowing the sides to overhang by about two inches. This will help you lift the bars out easily once baked.

Make the Crust:

In a medium bowl, combine crushed Nilla wafers with sugar. Pour in melted butter and stir until the mixture resembles damp sand. Press this firmly into the bottom of your prepared pan to form an even layer. Bake for about 15 minutes or until the crust turns lightly golden. Set aside to cool as you prepare the cheesecake.

Prepare the Cheesecake Batter:

Lower the oven temperature to 325 degrees Fahrenheit. In a large bowl, beat softened cream cheese together with sugar until completely smooth. Add sour cream and beat again until no lumps remain. Crack in the eggs one at a time, beating well after each to incorporate fully. Stir in lemon juice, lemon zest, vanilla extract, and salt. Gently pour this batter over the cooled crust and smooth the top with a spatula.

Create a Water Bath and Bake:

Place the pan into a larger roasting pan or baking dish. Carefully pour boiling water into the larger pan so it comes halfway up the sides of your cheesecake pan. This water bath helps the cheesecake cook gently and prevents cracking. Bake for about 25 minutes until the center is just slightly jiggly when shaken.

Cool and Make Topping:

Let the cheesecake cool to room temperature. Meanwhile, in a small saucepan over medium heat, combine three cups of raspberries with sugar, lemon juice, and salt. Simmer until the raspberries have broken down and the sauce thickens, about 10 minutes. Remove from heat and gently fold in the remaining fresh raspberries, taking care not to crush them. Allow this mixture to cool slightly.

Assemble and Chill:

Spread the raspberry topping evenly over the cooled cheesecake. Refrigerate for at least four hours or overnight to let the bars set fully.

Slice and Serve:

Using the parchment overhang, lift the bars from the pan and slice into squares. Serve chilled for the best texture and flavor.

Save Pin

I especially love using fresh raspberries stirred in at the end of cooking to add a juicy pop in texture. One memorable family gathering I recall, the vibrant color made the bars disappear in minutes.

Storage Tips

Keep these bars tightly covered in the refrigerator to maintain moisture and prevent them from absorbing odors. They stay fresh for about four days. For longer storage, wrap bars individually in plastic wrap and then place them in an airtight container before freezing. When ready to eat, thaw overnight in the refrigerator to keep the creamy texture intact.

Ingredient Substitutions

If Nilla wafers are not available try a simple graham cracker crust or digestive biscuits for a slightly different but still delicious base. Greek yogurt can be used in place of sour cream but expect a little tangier cheesecake filling. If fresh raspberries are out of season frozen raspberries can be substituted for the sauce as well as the fresh ones stirred in but be sure to thaw and drain excess liquid.

Serving Suggestions

These bars are wonderful served on their own as a light dessert or paired with whipped cream or a scoop of vanilla ice cream. Fresh mint leaves on top add an extra pop of color and freshness. They also shine on a brunch table alongside fresh berries and coffee.

Save Pin

Cultural and Historical Context

Cheesecake has ancient origins dating back to Greece where it was considered a good source of energy for athletes. Over time it evolved in different cultures into many styles. The use of Nilla wafers for a crust is a more modern American twist that offers convenience and a sweet, buttery base. Adding fruit toppings like raspberry provides bright seasonal flavor typical of summer desserts.

Pro Tips

• Always soften cream cheese completely to avoid lumps in your cheesecake batter
• Don’t rush cooling before adding the raspberry topping to prevent it from melting into the cheese layer
• Make sure the water bath is at boiling temperature before placing it in the oven to help your cheesecake bake evenly

Commonly Asked Questions

→ What is the best crust for these bars?

A crust made from crushed Nilla wafers mixed with melted butter and sugar creates a buttery, crisp foundation that complements the creamy filling.

→ How do I prevent cracks in the cheesecake layer?

Baking the cheesecake in a water bath keeps the environment moist and helps the batter cook evenly, preventing cracks on the surface.

→ Can I substitute fresh raspberries in the topping?

The topping combines simmered raspberries with fresh ones added at the end for texture and a burst of natural sweetness.

→ How long should the bars chill before serving?

Chilling the bars for at least 4 hours, preferably overnight, allows the layers to set firmly and flavors to develop fully.

→ What role does lemon play in these bars?

Lemon juice and zest add a refreshing tang that brightens the creamy filling, balancing the sweet and tart flavors.

[object Object]