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Raspberry & Lemon Swirl Cheesecake Bars

Why choose one flavor of cheesecake when you can swirl two together?

5 hrs 30 mins
16 Serving(s)
Raspberry & Lemon Swirl Cheesecake Bars


  • 2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • 1 cup plus 2 tbsp. sugar, divided
  • 4 (8 oz.) pkgs. cream cheese, softened
  • 1 tbsp. fresh lemon zest (or 1 tsp. dried)
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1/2 cup Kodiak Cakes Raspberry Syrup
  • 1 1/2 cups fresh raspberries


  1. Preheat oven to 325 degrees. Line a 13x9-inch baking dish with foil, with ends of foil extending over sides. In a medium bowl combine graham cracker crumbs, butter and 2 tablespoons sugar; press into bottom of prepared baking dish. Bake 10 minutes or until set and lightly browned.
  2. Meanwhile, in a large bowl beat cream cheese, lemon zest, vanilla and remaining sugar with an electric mixer until blended. Add eggs, one at a time, mixing on low speed just until blended. Spoon mixture over crust.
  3. Spoon raspberry syrup in small mounds over the cheesecake layer. Use a thin metal spatula or table knife to marble the mixtures together. Sprinkle with raspberries.
  4. Bake 35–40 minutes or until center is almost set. Refrigerate at least 4 hours or up to 1 week before serving. Use foil to remove cheesecake from pan and cut into bars.

Nutrition Facts

391 Calories Per ServingFat: 26gSaturated Fat: 15gCholesterol: 120mgSodium: 311mgCarbohydrates: 34gFiber: 1gSugars: 27gProtein: 6g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe