If a lemon cheesecake and raspberry crumble bar had a baby, this would be it. These lemon raspberry crumb bars start with a buttery shortbread crust, have a silky lemon cream cheese layer, a bright ribbon of fresh raspberries, and a crunchy brown sugar crumb topping.
These bars are a welcome addition to spring and summer menus — bright, flavorful, and ideal for Mother’s Day, Easter, Memorial Day, or any gathering that calls for a refreshing dessert.
They bake up with a pleasing mix of textures and flavors: a tender shortbread base, a creamy lemon-cream cheese center, juicy raspberries, and a buttery crumb finish. Think of them as a cross between a lemon bar and a cheesecake bar with fresh fruit folded in.
Avoid issues with the lemons
Lemons vary a lot in intensity. Before adding lemon juice to the filling, cut open a lemon and smell it. If it smells weak or flat, add 1/4 to 1/2 teaspoon of lemon extract to the filling to boost the citrus flavor without making it taste artificial. If the lemon smells bright and zesty, the juice alone will be enough. Always test the lemon first to ensure a noticeable lemon flavor in the bars.
How to make lemon raspberry crumb bars
Quick overview of the method:
Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper.
Troubleshooting tips for the best outcome
- If the filling looks lumpy, the cream cheese may not have been fully softened. Use block-style cream cheese and make sure it’s very soft before mixing.
- If the crumb topping browns too quickly, loosely tent the pan with foil for the final minutes of baking.
- If the bars are too soft to slice cleanly, refrigerate longer. Two to three hours usually works; overnight yields the cleanest cuts.
- Coat the raspberries well in cornstarch to keep excess moisture from making the bars soggy.
How to Store and Freeze Them
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese layer, they must remain chilled.
To freeze, arrange sliced bars on a baking sheet and freeze until solid. Transfer to a freezer-safe container with parchment between layers. They freeze well for up to 2 months. Thaw in the refrigerator before serving.
Can you use frozen raspberries?
Fresh raspberries are recommended. Frozen berries release extra liquid as they thaw and while baking, which can make the filling watery and affect texture. Use fresh berries for the best results.
Ways to serve these bars
These lemon raspberry squares are best served chilled, but letting them sit at room temperature for 10–15 minutes softens the filling slightly. A light dusting of powdered sugar, a few fresh raspberries, or thin lemon slices make a pretty garnish for holidays, showers, or brunch.
More Fruit Recipes to Try
- Fruit Pizza with Homemade Sugar Cookie Crust
- Homemade Blueberry Pancakes
- Blackberry Cobbler
- Fresh Strawberry Pie
Lemon Raspberry Crumb Bars
Ingredients
For the shortbread crust
- 10 tablespoons unsalted butter, softened
- ⅓ cup powdered sugar
- 1 ½ cups all-purpose flour
For the crumb topping
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ cup light brown sugar
For the lemon cream cheese layer
- 8 ounces block-style cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice, *See note
- 1 to 1 ½ tablespoons lemon zest
- ½ teaspoon vanilla extract
For the raspberry layer
- 1 ¾ cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
To make the crust
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Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper.
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In a medium bowl, cream the butter and powdered sugar until smooth. Add the flour and mix until a soft dough forms. Press evenly into the prepared pan and refrigerate 30 minutes. Poke the surface with a fork and bake 18–22 minutes until lightly golden and set.
To make the crumb topping
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While the crust bakes, combine the flour, cold cubed butter, and brown sugar in a bowl or food processor until crumbly. Refrigerate until needed.
To make the lemon cream cheese filling
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Beat the cream cheese and granulated sugar until smooth. Add the egg, flour, lemon juice, lemon zest, and vanilla, and mix until fully combined and creamy.
To make the raspberry layer
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Toss raspberries with sugar and cornstarch in a separate bowl.
Assemble and bake
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Spread the lemon cream cheese layer over the slightly cooled crust. Spoon the raspberries over the cream layer, then break the crumb topping apart and sprinkle it evenly over the raspberries.
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Bake 45–50 minutes, until the crumb topping is golden and the center appears mostly set. Cool completely at room temperature, then refrigerate at least 2–3 hours before slicing.
Notes
- Always smell a cut lemon to judge potency. If the lemon aroma is faint, add 1/4 to 1/2 teaspoon lemon extract to the filling.
- Store bars in an airtight container in the refrigerator up to 5 days, or freeze slices for up to 2 months.
- Coating raspberries with cornstarch helps prevent a soggy filling by absorbing excess juice during baking.