No-Bake Raspberry Lemon Cheesecake Bars

a raspberry lemon cheesecake bar showing raspberry swirl on top

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Graham Cracker Crust

  • 1 3/4 cups crushed graham crackers (prepackaged or blended)
  • 6 Tbs unsalted butter
  • 2 1/2 Tbs sugar

Raspberry Coulis

  • 8 ounces fresh raspberries (or frozen)
  • 1/2 cup sugar (100 g)
  • 2 tsp lemon juice (7 g)
  • 1/2 Tbs water

Cheesecake Filling

  • 16 ounces cream cheese (full-fat)
  • 1 1/2 cups powdered sugar
  • 1/4 cup sour cream
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/8 tsp salt
  • 1 cup heavy cream


For the Graham Cracker Crust

  1. Preheat oven to 325 degrees and line a 9×9 pan with parchment paper to make a sling. 
  2. Next, combine graham crackers, sugar, and melted butter, and stir until thoroughly mixed.
  3. Pour graham cracker crust into parchment lined pan and smooth the crust out with the back of a measuring cup. Once the crust is even, press it down firmly with the measuring cup to compact the crust. We don’t want any loose crumbs that will become crumbly after baking!
  4. Bake for 7-8 minutes and let cool before adding the cheesecake layer.

For the Raspberry Coulis

  1. While the crust is cooling, begin making the raspberry coulis by placing the raspberries, sugar, lemon juice, and water in a small sauce pan. Bring to a boil for 1 minute, then put the mixture into a blender and blend for 1-2 minutes.
  2. Pour the coulis into a strainer and strain raspberry sauce into a bowl, being sure to leave all of the seeds in the strainer. Set the coulis in the fridge to cool for 30 minutes.

For the Lemon Cheesecake

  1. Cream softened cream cheese, sour cream, lemon zest, lemon juice, and powdered sugar in a mixer(or with a hand mixer) on medium speed until completely smooth. This takes 1-2 minutes.
  2. Whip the heavy cream until stiff peaks form. You know the whipped cream has reached stiff peaks when you can lift the whisk out of the bowl and the cream holds a stiff point in the air.
  3. Fold the whipped cream into the cream cheese mixture until combined. Then spoon the cheesecake filling over the graham cracker crust and smooth out with an offset spatula. Try to make the cheesecake as even as possible so that it’s level.
  4. Next, spoon the raspberry coulis on top in various spots and gently swirl with a toothpick or knife.
  5. Refrigerate for 6 hours or longer. If you want the cheesecake bars to be firmer before cutting and serving, place the pan in the freezer for 30 minutes, and then cut the bars.
  6. Cheesecake bars can be stored in an airtight container in the refrigerator for up to a week.


This is a Baker Street Society original recipe.