Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bars!
Cheesecake bars are awesome. You get a taste of delicious, creamy, real cheesecake, without feeling guilty about eating a whole slice. Plus, look at that juicy piece of fruit on top!
These mini lemon cheesecakes are the perfect treat. The combination of raspberry and lemon is amazing! Just pop a little bite to satisfy that dessert craving and get your cheesecake fix. Unless, of course you have zero willpower like me and eat more than one bite. That’s okay too!
I made one batch of these without raspberries, for those in my family who won’t eat that particular fruit. Actually, I take that back. Everyone in my family loves raspberries, just not on dessert. Plain Janes live here.
I cut the perimeter off of the lemon cheesecake bars too so that they look especially pretty (and then I snack on that too).
If you have any self control, you might be able to eat just one bite (every time you open the refrigerator, that is). I doubt it though. These are too tasty!
How to Make Lemon Raspberry Cheesecake
Step 1: Preheat oven to 350 degrees F.
For the crust, process cookies in a food processor until they become crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into the bottom of a foil lined (or parchment paper lined) 8-inch square baking dish.
Step 2: Bake crust for 8 minutes. Remove and cool while preparing cheesecake filling.
Step 3: For the cheesecake filling, heat heavy whipping cream in a double boiler over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
Step 4: In a mixer, beat softened cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture. Pour into prepared crust and bake in a 300 degree oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.
Step 5: Spread lemon curd on top of cooled cheesecake, evenly, using an offset spatula.
Refrigerate for at least 3 hours, or overnight.
Step 6: Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite.) Garnish with a fresh raspberry, if desired. Enjoy!
How to Store Lemon Curd Cheesecake
Don’t keep your cheesecake out at room temperature for longer than two hours.
Store these cheesecake bites in an airtight container in the refrigerator for up to 4 days.
Can I Freeze Lemon Cheesecake Bars?
If you don’t have any willpower, like me, you can freeze these cheesecake lemon bars to prevent you from gobbling them all up!
After making them, allow them to cool completely, then wrap cheesecake tightly in plastic wrap and then slide into a freezer bag. These can be frozen for up to two months.
When you’re ready to serve them (I mean eat), defrost them in the refrigerator overnight. Top with fresh lemon curd and berries. ENJOY.
Tips for Making Lemon Raspberry Cheesecake
- Use a double boiler for your filling mixture. If you don’t have a double boiler, use a glass or metal bowl over a saucepan.
- Make sure you don’t over beat the cream cheese mixture. Over beating can cause air pockets in the cheesecake, creating cracks.
- No water bath is needed for these bars since we’re topping them with lemon curd.
- Speaking of lemon curd, it is delicious. You can buy a jar of lemon curd from the store or make your own. It’s actually much easier to make than you might think!
- Want a whole slice of cheesecake. This traditional Lemon Cheesecake might be what you are looking for!
How to Tell When the Cheesecake is Done Cooking?
It can be tricky to know when cheesecake is done. Here a few different ways to test it.
Look at it: Your cheesecake is done when a ½ inch ring around the edges starts to brown and puff up a bit.
Check the temperature: Stick your instant thermometer halfway through the middle of the cheesecake. When it’s done, the temperature will read 150° F
Shake it gently: Use an oven mitt to gently shake the prepared pan while it is still in the oven. If the area in the middle jiggles just slightly, then the cheesecake is done.
Touch it: With a clean hand, gently touch the middle of the cake with one or two fingers. If your finger comes away with batter on it, or sinks the cake, it needs to cook for a little longer.
What you need to make Lemon Cheesecake Bites
If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!
- Vanilla wafer cookies
- Unsalted Butter
- Heavy Whipping Cream
- White chocolate morsels
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Lemon curd (jarred or homemade)
- Fresh raspberries
- Double boiler
- Food processor
- 8” Baking dish
- Stand mixer or electric mixer
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MORE CHEESECAKE RECIPES:
- Perfect Vanilla Cheesecake
- Blueberry Cheesecake
- Banana Split Cheesecake
- Oreo Cheesecake
- Oreo Cheesecake Bars
- No Bake Cheesecake
- Lemon Cheesecake Bars – with a cookie topping!
- Snickerdoodle Cheesecake Bars
- Pumpkin Cheesecake
- More Dessert Recipes!
Lemon Raspberry Cheesecake Bites:
Lemon Raspberry Cheesecake bites are the perfect bite-size dessert. Mini cheesecake that is creamy and delicious without the guilt of a whole slice. Enjoy snacking on one, two, or more of these cheesecake bites!
For the Crust:
- 30 vanilla wafer cookies
- 1/4 cup butter, melted
For the Cheesecake:
- 1/3 cup heavy cream
- 1/2 cup white chocolate morsels
- 2 pkg (8oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 tsp cornstarch
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
For the Topping:
- 10oz jar lemon curd- or homemade
- 16 fresh raspberries
- For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil lined 8inch square baking dish.
- Bake crust in a 350 degree oven for 8 minutes. Remove and cool while preparing cheesecake filling.
- For the filling, heat heavy cream in a double boiler over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
- In mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture. Pour into prepared crust and bake in a 300 degree oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely. Spread lemon curd on top of cheesecake, evenly.
- Refrigerate at least 3 hours.
- Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!
Amount Per Serving: Calories: 234 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 69mg Sodium: 123mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 3g
Recipe originally published July 29, 2012. Photos updated April 2019.
Lemon Raspberry Cheesecake bites are creamy, delicious, bite sized cheesecake treats!