Raspberry Lemon Cheesecake Bars are pretty and delicious

Raspberry Lemon Cheescake Bars

Course Cookies
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 36 bars
Author Leigh Anne Wilkes


  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 1/2 tsp lemon zest divided
  • 3/4 cup butter cold
  • 2 8 oz. packages of cream cheese softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 Tbsp fresh lemon juice
  • 1 cup raspberry jam
  • raspberries for garnish
  • powdered sugar for garnish


  • Preheat oven to 350 degrees F.
  • Mix together flour, powdered sugar and 1 tsp lemon zest in a bowl.
  • Cut in butter with a pastry blender until crumbly.
  • Press mixtgure into the bottom of a 9 x 13 pan that has been lined with parchment paper or greased well.
  • Bake at 350 for 20 -22 minutes or until lightly browned.
  • Beat together cream cheese and granulated sugar in mixer. Add in eggs and beat until well blended.
  • Stir in lemon juice and remaining lemon zest, beat well.
  • Spread jam over baked shortbread with an offset spatula.
  • Pour cream over the top of jam and spread to edges.
  • Bake for 25-30 minutes or until set.
  • Cool for 1 hour on a wire rack and then cover and chill for 4-8 hours or overnight.
  • Cut into bars and garnish with powdered sugar and raspberries