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No Churn Mixed Berry Mascarpone Ice Cream

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A white bowl with scoops of lavender colored mascarpone ice cream and berries on top.

Enjoying all the seasonal fruit and the creamiest homemade ice cream with this No Churn Mixed Berry Mascarpone Ice Cream. It’s the easy, refreshing, perfectly sweet ice cream that you didn’t know you needed! It’s made with 8 simple ingredients: cream, sweetened condensed milk, mascarpone cheese, vanilla, mixed berries, lemon juice, lemon zest, and a little salt. Not only is there no ice cream maker required, it also only takes minutes to prepare. It’s a creamy, super delicious, not to be missed seasonal ice cream!

FRUIT DESSERTS

If you follow me on Instagram, you know that I love baking with fruit! I have so many favorite fruit recipes but here are just a few! Strawberry fans check out my Roasted Strawberry Crumb Bars AND these Strawberry Filled Cupcakes with Fresh Strawberry Buttercream! Blueberry fan? Me too! You’ll love my Lemon Blueberry Cake Donuts and this Blueberry Cream Cheese Pound Cake!

A pan of mascarpone ice cream loaded with berries and some spoons and berries next to it.

FRUIT FLAVORED ICE CREAM

In addition to being delicious in baked desserts, fruit adds so much natural flavor, color, and sweetness to ice cream! Last summer I upped the natural sweetness flavor by roasting my strawberries for this No Churn Raspberry Roasted Strawberry Ice Cream recipe!

Here’s the deal with this No Churn Mixed Berry Mascarpone Ice Cream, mixed berry means you add all your favorite berries to flavor your ice cream. I used blackberries, blueberries, strawberries and raspberries. (Unfortunately I didn’t have any blackberries or strawberries left for this ice cream’s photo shoot, but trust me, they’re in there!)

A delicious batch of no churn ice cream with raspberries and blueberries on top and lemon slices nearby.

HOW TO MAKE NO CHURN ICE CREAM

No churn means there’s no ice cream maker needed for this recipe! It’s just fresh whipped cream with sweetened condensed milk and mascarpone mixed together and some delicious ingredients folded in for flavor. It’s less than 20 minutes of easy prep work then you just stick it in the freezer!

Scoops of no churn mascarpone ice cream in a pan with a spoon in it.

INGREDIENTS:

  • heavy cream
  • sweetened condensed milk
  • mascarpone cheese, softened
  • fresh fruit (I used a mix of strawberries, blueberries, raspberries and blackberries) Use a mix or all of 2 1/2 cups of any fruit.
  • lemon zest and juice
  • vanilla
  • a pinch of salt
Homemade berry ice cream in a pan with mixed berries next to it.

STEPS AND TIPS FOR MAKING THIS NO CHURN ICE CREAM

  1. Puree your fruit: A food processor or blender works best for this. You can strain it to remove the berries, but we didn’t even notice the berries in the ice cream. To strain or not is up to you! If you’re using strawberries, go ahead and hull them (remove the tops and middle white parts since they don’t add color or flavor). Add in the lemon juice and lemon zest and set this aside.
  2. Whip the cream: Make sure your heavy cream is cold when you go to whip it. I even like to put my mixer bowl and beaters in the fridge or freezer for about 20 minutes prior to using it. It’s not necessary but it helps since cold cream whips better, especially on a hot day. Having a stand mixer makes this recipe easier, but I’ve made several no churn ice creams with just a hand mixer and it’s still pretty easy. Beat until soft peaks form.
  3. Fold in more ingredients and beat til stiff peaks. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined. I like to combine the berry mixture completely because I love the flavor and color throughout. I haven’t tried it as a swirl, but I think it would also be pretty and delicious!
  4. Pour, Wrap and Freeze! The last thing to do is to pour the mixture into a pan lined with parchment paper. I used a 9 x 9 inch square pan, but a 9 x 5 x 3 inch bread tin also works! (My favorite 9 x 5 x 3 inch pan currently has my No Churn Raspberry Oreo Ice Cream in it)! Wrap the mixture with both plastic wrap and aluminum foil and freeze for 4-6 hours.
Delicious, creamy mascarpone berry ice cream in an ice cream scoop.

PRETTY AND IRRESISTIBLE

Most food bloggers, myself included, find ice cream one of the hardest foods to photograph because it melts so quickly. Honestly this recipe was one of the hardest desserts for me to photograph because, in addition to trying to capture it before it melted, it was so hard to not eat! I wanted to help myself to a dish of it, or run off with a cone, or even just dig in by the spoonful!

On the plus side, this ice cream was one of the prettiest things I’ve ever shot! I loved that light purple color of the berries and the specks of berries and occasional yellow specks from lemon zest. So pretty!

No churn ice cream in a pan with an ice cream scoop and cones next to it.

This No Churn Mixed Berry Mascarpone Ice Cream really is the perfect summer treat! It’s fruity, rich and refreshing. I love the sweetened condensed milk along with the creamy mascarpone and all the fresh fruit flavor. Make it today and keep making it for the rest of the summer using everyone’s favorite fruit!

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No Churn Mixed Berry Mascarpone Ice Cream

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8–10 servings 1x
  • Category: Desserts, Ice Cream
  • Method: Freezer, No Bake
  • Cuisine: American
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Description

No Churn Mixed Berry Mascarpone Ice Cream is an easy homemade recipe made with lemon, raspberries, strawberries, raspberries and creamy mascarpone cheese. It’s super creamy, perfectly sweet, refreshing and and delicious! 

Scale

Ingredients

  • 2 cups heavy cream
  • 10 oz sweetened condensed milk
  • 1 cup mascarpone cheese
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups mixed berries (I used a combination of blueberries, raspberries, blackberries and hulled strawberries)
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • pinch of salt

Instructions

  1. In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
  2. In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
  3. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
  4. Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

Keywords: ice cream, berries, fruit, raspberries, strawberries, blackberries, blueberries, mascarpone cheese, sweetened condensed milk, frozen, summer

Mixed Berry Galette

by

Made with all your favorite fresh summer berries, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert. It’s full of seasonal flavor, super delicious and also happens to be easy to make! It has a rustic looking crust and, unlike pies, it has its pretty filling on full display! Use all of one fruit or mix four berries together like I did, either way it’ll be beautiful and SO good!

Galettes are so cool. They look fancy and rustic at the same time. Unlike pies, with their bottom and top crust, a galette has only the bottom crust. This makes it easier to make. No crimping or trimming necessary. Bonus: no top crust lets you see all the prettiness baked inside.

MORE ABOUT THIS GALETTE

Making a galettes consists of three main steps: making the pie crust, making the filling, assembling and baking.

MAKING THE PIE CRUST

The pie crust takes only minutes to come together and your food processor does most of the work. There are just a few things to keep in mind when making the crust.

COLD BUTTER AND COLD WATER

The first thing is to use cold butter and cold water. To ensure that both are cold, chop the butter into cubes and refrigerate it while you measure out the rest of your ingredients. For the water, swirl an ice cube around in a bowl of cold water.

HOW MUCH WATER

Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-6 tablespoons of water until you see that the dough is just coming together.

FLATTEN AND CHILL

Shape your dough into a disk or square about 1″ thick. Wrap tightly with plastic wrap and refrigerate while you prepare the filling.

MAKING THE FILLING

CHOOSING YOUR BERRIES

This filling is pure fresh berry deliciousness! The cool thing is that you can use what you like and have. I used blueberries, blackberries, strawberries and raspberries.

You can use all of one berry or mix them or use a cup of one and a half a cup of others. I find that three cups is the best amount of berries, so use enough of whatever berry/berries to total three cups.

You could even make this with sliced peaches or other stone fruit. The only change to the recipe would be that you’d want to add about a tablespoon or so more cornstarch.

THE FLAVOR FOR THE FILLING

GINGER AND GINGER SUBSTITUTE

I love fresh ginger here since we are using fresh berries. The strong flavor of fresh ginger mellows out while it bakes but you definitely still taste it. If you don’t have fresh ginger or want to try a different flavor, leave the ginger out and add a teaspoon of vanilla.

SUGAR

I used light brown sugar, but dark brown or granulated can also be used.

ASSEMBLING THE GALETTE

ROLLING OUT THE CRUST

Rolling the crust out between two sheets of parchment paper makes it so much easier to roll out and to transfer to your baking sheet. Be sure to be gentle with your crust while rolling it.

Start rolling the center and work your way out in all directions. Roll the dough out into whatever shape you like. Aim to get your crust to about 1/8 inch thickness.

The more rustic, homemade looking the better! This means there’s no need to trim the edges or worry if it’s not 100% even.

ADDING THE FILLING

OPTIONAL LAYER OF JAM

For even more flavor, you can spread a thin layer of your favorite jam over the bottom of the crust before adding the filling!

STRAIN YOUR FILLING

Before adding the filling, make sure to strain the juices. This could mean you simply use a slotted spoon to place the berries on the crust. I like to just pour the filling into a strainer prior to using it.

FOLDING THE EDGES

LEAVING A BORDER

You’ll want to leave at least a 1 to 2 inch border so that you can fold the crust over the filling. If you find the filling is piling up in the middle, extend the border to just 1 inch so that the filling is more of one even layer. Otherwise, try to keep the border to about 1 1/2 inches.

You might have to overlap parts of the border as you go. It also might look a little jagged or uneven. In my opinion, those little imperfections add to the homemade charm!

EGG WASH AND COARSE SUGAR

Brush your edges with a beaten egg and sprinkle gently with some coarse sugar. I use turbinado sugar. It adds a pretty sparkle, a light crunch and sweet flavor.

CHILL BRIEFLY THEN BAKE

CHILL BEFORE BAKING

Once assembled, place the galette in the fridge for 10-15 minutes before baking.

BAKING THE GALETTE

Bake in the oven until the crust is nice and golden brown and the fruit and its liquid is bubbling in the middle. Let it rest on the baking sheet for at least ten minutes so that the filling doesn’t pour out too much when cut.

SERVING YOUR GALETTE

This galette is best enjoyed warm or at room temperature. My preference is straight out of the oven (after waiting ten minutes)!

It’s delicious as is, but for added sweetness and to make it even more of a treat, add a scoop of ice cream on top of each slice!

And that’s all there is to it! Make this mixed berry with your favorite in season berries and make one for your friends with their favorite fruit combination! You’ll love this super summer-tasting filling baked into this buttery delicious crust!

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Mixed Berry Galette

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6–8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

Made with all your favorite fruit, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert.

Scale

Ingredients

FOR THE CRUST

  • 1 1/4 cups plus 2 tablespoons all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold, cubed
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 3–5 tablespoons cold water

FOR THE FILLING

  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries, halved or quartered
  • 1 1/2 tablespoons corn starch
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 inch knob of fresh ginger, peeled and grated (alternatively 1 teaspoon of vanilla can be used)
  • pinch of salt

Instructions

  1. Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
  2. Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
  3. In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add the lemon zest and lemon juice and the ice water a tablespoon at a time while continuing to pulse mixture until mixture is just combined.
  4. Divide dough on a sheet of plastic wrap. Gently form and press down on the dough into a disk or square shape and tightly cover with plastic wrap. Refrigerate for 30 minutes.
  5. While the dough chills, prepare the filling. In a medium sized bowl, gently mix together the berries, sugar, cornstarch, lemon juice, ginger (or vanilla), and salt.
  6. Preheat oven to 400 F. Place dough between two sheets of parchment paper. Roll dough out into a 1/8 inch thick circle or rectangle or any rustic shape. The edges can be left ragged, no need to trim them since galettes are typically rustic looking. Transfer dough to a baking sheet.
  7. Place filling in a strainer or use a slotted spoon to spoon the fruit (minus the juices) onto the dough, leaving a 1 1/2 inch border. Try to spread the fruit out into one even layer rather than a big heaping pile. Fold edges and gently press down to seal the dough. Brush the edges with the egg wash and generously sprinkle with coarse sugar. Refrigerate for 15 minutes then bake for 35-40 minutes until crust is golden brown and the filling is bubbling in the middle. Allow to cool for ten minutes on the baking sheet then serve with or without ice cream!

Keywords: galette, fruit, berries, mixed berries, pie, pastry, dough, raspberries, blueberries, strawberry, blackberry

Raspberry Oreo Ice Cream

by

A cone filled with two scoops of creamy oreo ice cream with oreos and cones nearby.

No Churn Raspberry Oreo Ice Cream….hands down the creamiest, most delicious dessert to come out of your freezer. It’s classic cookies and cream ice cream with some fresh fruit mixed in for a burst of fresh flavor! Made with just 5 ingredients: heavy whipping cream, sweetened condensed milk, vanilla, raspberries, and, of course, Oreo cookies! Takes just minutes to assemble and the freezer does the rest. No ice cream maker needed. It’s simple, tasty, and is basically the best summer treat!

MAKING ICE CREAM AT HOME

There’s something really satisfying about making your own ice cream. Once you see how easy it is, you’ll want to make it all summer. I don’t have an ice cream maker yet, but this no churn method works just fine.

EQUIPMENT AND INGREDIENTS

To make no churn ice cream, you’ll need a hand or stand mixer to beat the heavy whipping cream. My recipe also uses a can of sweetened condensed milk. The rest of the ingredients are just your flavoring. For this recipe, the other ingredients are: vanilla, berries (raspberries, strawberries or blackberries work well), and Oreos!

A loaf pan with creamy raspberry cookies and cream ice cream scooped with cones in it.

WHY MAKE ICE CREAM AT HOME?

Making ice cream is sort of one of those foods that’s super satisfying to make. You feel like “wow, I made that!”

Store bought ice cream is also one of those foods that can have dye and artificial ingredients in it. It’s nice to know and see what’s going into your ice cream. I know this doesn’t make ice cream a health food (darn!), but it makes it less unhealthy!

OREO ICE CREAM

Oreo or cookies and cream ice cream always reminds me of my childhood neighbor Bryan. He spent so much time at our house that my mom would make sure to have his favorite ice cream in the freezer. I remember always liking it but finding the cream/sweetness just a little tiny bit much.

Solution to the creaminess for me is: fruit! I’ve made this with raspberries, strawberries and blackberries. All delicious! It’s definitely yummy without fruit, but for me it adds some freshness that I like and it makes me enjoy the creamy parts even more!

A chilled mixing bowl with chilled beaters in it.

KEEPING THINGS COOL

This Oreo ice cream recipe is super easy. One important tip for making it is to keep the cream and even the beaters cold.

Since cream whips better when it’s cold, it’s good to keep the cream in the fridge until you use it. I also put my bowl and beaters in the freezer for at least a few minutes before using them since a warm bowl would increase the temperature of the cream.

A white bowl filled with fresh raspberries and a bag of crushed Oreo cookies.

HOW TO MAKE NO CHURN ICE CREAM

  1. Whip the heavy whipping cream. Use a hand mixer or stand mixer to whip the cream to medium peaks. If you have a stand mixer, it’s easier because it does all the work.
  2. Next, gently fold in the vanilla and sweetened condensed milk to the whipped cream followed by the Oreos and finally the raspberries. Be gentle when folding ingredients in so that you don’t deflate the whipped cream. Don’t worry too much about breaking the berries if using raspberries or blackberries. They’ll be yummy if broken up a bit or if they stay whole.
  3. Pour the no churn ice cream mixture into your loaf pan or pie pan. Cover it with plastic wrap then freeze it for 4-6 hours or overnight.
A pan filled with no churn raspberry cookies and cream ice cream covered with plastic wrap.
An ice cream cone dripping with Oreo cookie ice cream!
A waffle cone in a jar topped with scoops of homemade no churn ice cream!

Hope I’ve convinced you to make homemade ice cream! This no churn Raspberry Oreo Ice Cream recipe couldn’t be easier or more delicious. Super creamy, chocolatey, and bits of summer berries make it fresh tasting!

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Raspberry Oreo Ice Cream

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 10 servings 1x
  • Category: Desserts, Ice Cream
  • Method: Freezer
  • Cuisine: American
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Description

This easy no churn Raspberry Oreo Ice Cream recipe makes the creamiest, most delicious dessert! You’ll love the bits of Oreo cookies and tart, sweet berries!

Scale

Ingredients

ICE CREAM 

  • 2 cups heavy whipping cream
  • 10 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 20 Oreo cookies, crushed 
  • 6 ounces fresh raspberries, roughly chopped 

Instructions

  1. Crush the Oreos in a food processor or chop them with a knife. Alternatively, you can place them in a large zip lock back and hit them with a rolling pin! I like the chop/crush them pretty finely and to leave a few larger pieces.
  2. In a large bowl or bowl of an electric mixer, whip the heavy cream on until medium peaks form.
  3. Using a spatula, gently fold in the vanilla and sweetened condensed milk. Gently fold in the Oreos followed by the raspberries. Pour mixture into a standard loaf pan, cover with plastic wrap and freeze for 6-8 hours.
  4. When ready to serve, remove pan from freezer and remove plastic wrap. Allow to sit at room temperature for 10 minutes before serving.

Keywords: Oreos, Oreo Cookies, Oreo, Chocolate, Raspberries, Raspberry, Frozen, Ice Cream, Cookies and Cream, No Churn

Mango Raspberry Popsicles

by

These mango raspberry popsicles are everything you want in a summer treat: they’re fun, creamy, delicious and refreshing! They also happen to be made with fruit and yogurt which, compared to ice cream and most sugar-loaded popsicles, makes them pretty healthy! The fact that the recipe is super easy to make too means my freezer stocked with these all summer long!

WHY MAKE HOMEMADE POPSICLES

It’s almost June which means it’s time for some frozen treats! You can buy popsicles at the store, but I definitely prefer making my own! It’s a fun and creative thing to do with or without kids. Nothing beats the feeling of taking them out of the mold to see how they turned out and then getting to eat your creations!

Homemade popsicles are also healthier than most store bought popsicles. You can fill them with fruit and yogurt and add as much of whatever natural sweetener you prefer. Plus they don’t have any artificial coloring/ingredients.

This is my second popsicle recipe so far this summer. I made these yummy, super healthy Fruit Yogurt popsicles last week. They’re similar to this recipe but don’t have any cream cheese and have more of a swirl to them!

WHAT YOU NEED TO MAKE THESE HOMEMADE POPSICLES

In addition to a popsicle mold, you’ll need either a blender or food processor to puree the fruit and combine the yogurt and cream cheese. I find the food processor easier for this recipe because it’s easier to scrape the yogurt mixture out of instead of a blender.

INGREDIENTS FOR THESE FRUIT YOGURT POPSICLES

  • Raspberries: fresh or frozen
  • Mango: fresh or frozen
  • Greek yogurt: preferably vanilla which will add flavor. It’s pretty neutral color-wise too which I like because it allows the colors of the fruit to really pop! Also, I prefer full-fat since it makes the popsicles creamier.
  • Cream cheese: Only need a little, but it adds to the creaminess and richness of the popsicles.
  • Sweetener: Use honey, maple syrup, or sugar. I used honey and loved it! Add sweetener to taste. I recommend about 2-3 tablespoons.

MORE ABOUT THE FRUIT

FRESH OR FROZEN

I was planning to make my popsicles with fresh mango, but honestly wanted to eat the mango as is! I went with frozen fruit and it worked just fine!

If you have some really yummy fresh fruit that you want to enjoy as is, definitely try using frozen for this recipe! If you do use fresh fruit such as freshly picked strawberries, make sure to use the ripest possible.

FRUIT SWAPS

Feel free to change the type of fruit to what you like/have. I love the colors and flavors of the raspberry and mango together. If you like mango, I would suggest keeping it because in addition to color and flavor, it makes the popsicles even creamier!

HOW TO MAKE THE POPSICLES

To make the popsicles, follow these easy steps:

  1. Blend the cream cheese, yogurt and sweetener.
  2. Puree the mango.
  3. Puree the raspberries.
  4. Add half the cream cheese-yogurt mixture to the raspberries and half to the mango. Test the sweetness. Add more sweetener if desired.
  5. Spoon/pour the mixture into the popsicle mold. Wipe off any spills and let them freeze for 4-6 hours.

I hope you enjoy making and eating these mango raspberry popsicles as much as I did! They’re easy and fun to make and are super creamy, fruit-filled and delicious! The perfect colorful treat to help you cool down this summer!

FOR MORE DELICIOUS FRUIT DESSERTS, CHECK OUT MY:

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Mango Raspberry Popsicles

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert, Popsicles
  • Method: Freezer
  • Cuisine: American
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Description

These healthy Mango Raspberry Popsicles are the perfect refreshing summer treat! Creamy, tangy, and sweet, they’re also super fun and easy to make!

Scale

Ingredients

  • 2 cups mango, peeled, pitted and cubed
  • 2 cups raspberries
  • 1 cup vanilla Greek yogurt
  • 3 ounces cream cheese, room temperature
  • 2–3 tablespoons honey, maple syrup or sugar

Instructions

  1. Pulse the chopped mango in a blender or food processor until pureed. Pour into a small bowl.
  2. Rinse the blender or food processor and puree the raspberry. Pour into a small bowl. Rinse blender or food processor again.
  3. Pulse the yogurt, cream cheese and sweetener of your choice in a blender or food processor until combined and smooth. Stir half of the mixture into the pureed mango and the other half into the pureed raspberry. You may wish to add a bit more sweetener to the raspberry-yogurt mixture as raspberries can be a bit more tart than the mango. 
  4. Spoon the mixture into the popsicle molds. as you like. You can make some all raspberry and with a little mango or vice versa. To make the block design, alternate pouring two tablespoons of one flavor. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. Enjoy!

Notes

If you’d like to be able to see bits of fruit in the popsicle, reserve a little bit of mango or raspberries or use additional fruit. Just drop it in where you’d like to see it in the popsicle. 

Keywords: popsicles, mango, raspberry, fruit, yogurt, cream cheese, frozen desserts, ice cream, dessert, greek yogurt

Raspberry Lemon Cheesecake Bars

by

cheesecake bars with a graham cracker crust and raspberry curd swirled in

It’s starting to feel a little like spring and these tangy, fresh tasting and looking raspberry lemon cheesecake bars are with raspberry curd taste are the perfect spring dessert! Filled with lots of bright tangy flavor from the lemon and cream cheese and topped with swirls of homemade raspberry sauce makes the bars look and taste extra special! They’re baked on top of a super simple graham cracker crust!

RASPBERRY LEMON CHEESECAKE BARS WITH A TWIST

I know there are lot of recipes for lemon cheesecake bars and I would love to make and try them all! I made some raspberry curd last month and added it to my lemon shortbread cookies and it was amazing!

I started thinking of how much flavor and beauty raspberry sauce could add to lemon cheesecake bars! I was right! Biting into a creamy, tangy lemon cheesecake bar and getting a burst of fresh raspberry sauce is like nothing I’ve ever tasted!

Raspberries being cooked in a pot with a wooden spoon in it.

HOMEMADE RASPBERRY SAUCE

If you don’t have time to make raspberry sauce, you can simply toss in fresh raspberries on top of the mixture just before it goes into the oven. Making fresh raspberry sauce takes a bit of effort (especially straining the seeds), but is so totally worth it!!! It’s also pretty fun to make and I’m guessing that, since you’re here, you enjoy cooking, so you should totally not skip the raspberry curd!

Raspberry seeds being strained through a sieve.

MAKING RASPBERRY SAUCE

  1. Combine the sugar, lemon zest, lemon juice, salt and raspberries in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer five minutes. Allow to cool slightly then puree the mixture in a blender or food processor. Strain through a fine mesh sieve into a bowl and discard the seeds.
A close up of creamy, bright red homemade raspberry curd
Broken up graham crackers sprinkled with sugar in a food processor.

EASY GRAHAM CRACKER CRUST

These bars have a simple graham cracker crust. To make it, just place 9 sheets of graham crackers (a whole packet) along with some granulated sugar in a food processor. Pulse until it’s the consistency of bread crumbs. Next, pour your melted butter and pulse til combined.

Graham cracker crumbs and sugar processed in the bowl of a food processor

Use your finger to press the mixture into an 8×8″ square parchment paper lined pan. (Leave some excess parchment paper on two sides. This will make the bars easier to remove from the pan later on.

Bake the crust at 325 F for 12 minutes then remove to let cool. While the crust bakes and as it cools, you can prepare the filling.

A freshly baked graham cracker crust in a pan.

PREPARING THE FILLING

As with preparing the crust, the food processor does all the work mixing together the filling. To make the filling, simply mix your room temperature cream cheese, eggs, lemon zest and juice, and sugar in a food processor until smooth.

Pour the mixture over the cooled prepared graham cracker crust then top the filling with dollops of the cooled raspberry sauce. Next comes the funnest part! Use a toothpick to gently swirl the sauce into the filling.

Raspberry lemon cheesecake batter in a pan with raspberry curd swirled in it

Bake the bars in the preheated oven for 25-30 minutes or until the edges are set. You’ll want to pull it out while the middle is still pretty jiggly. The middle will firm up as it cools.

Let the bars cool in the pan at room temperature for at least an hour then put them in the fridge to finish cooling. Leave them to cool in the fridge for at least 3 hours.

Lemon cheesecake bars cut into squares with raspberry swirled in them.

CUTTING THE BARS

When you’re ready to enjoy these yummy raspberry lemon cheesecake bars, lift them out of the pan using the parchment paper. You may need to run a knife down the edges of the pan to loosen them before lifting them out.

Next, run a large, sharp knife under hot water and wipe it dry. Slice the bars into the sizes you want and make sure to wipe the knife clean in between slices. To make sure the bars are cleanly cut, I like to dip my knife in hot water and wipe it clean in between each cut. It adds a little time, but ensures nicely cut bars!

Raspberry lemon cheesecake bar with a bite in it revealing lots of raspberry curd inside.
A close up of a raspberry lemon cheesecake square with dark red raspberry curd swirled in it.

There is really nothing like biting into these creamy, lemony bars and tasting the incredibly delicious homemade raspberry sauce! Enjoy and happy spring everyone!

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Delicious raspberry cheesecake bars cut into squares.

Raspberry Lemon Cheesecake Bars

  • Author: Natalie
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9–12 bars 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
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Description

These creamy raspberry lemon cheesecake bars are perfectly tart and sweet! Filled with fresh lemon and tangy cream cheese on top of an easy, crumbly graham cracker crust, these bars have with homemade raspberry sauce swirled into each bite!  They make the most beautiful, delicious dessert for spring and summer! 

Scale

Ingredients

FOR THE RASPBERRY SAUCE

  • 1 1/2 cups raspberries
  • 1/4 plus 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon corn starch

FOR THE CRUST

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted

FOR THE FILLING

  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 1/2 lemons, juiced
  • zest of one lemon
  • 2 eggs

Instructions

FOR THE RASPBERRY SAUCE

  1. Combine the sugar, lemon zest, lemon juice, salt and raspberries in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer five minutes. Allow to cool slightly then puree mixture in a blender or food processor. Strain through a fine mesh sieve into a bowl. Discard seeds and add mixture to a medium saucepan with the cornstarch over medium heat. Whisk to combine and boil for 30 seconds. Remove from heat and set aside. 

FOR THE CRUST

  1. Preheat oven to 325 F. Lightly butter then line an 8×8″ pan with parchment paper. Leave some excess parchment paper hanging over two sides to make it easier to remove the bars once baked and cooled.
  2. Add the graham crackers and 2 tablespoons of sugar to the bowl of a food processor fitted with the metal blade. Pulse until mixture resembles the size of bread crumbs. Pour in the melted butter and pulse until combined. 
  3. Use your fingers to press the mixture into the prepared pan and bake for 12 minutes. Remove from oven and allow to cool completely. 

FOR THE FILLING

  1. Combine the cream cheese, eggs, lemon juice and zest, and sugar in the bowl of a food processor and pulse until smooth. Pour the mixture over the cooled graham cracker base. 
  2. Spoon dollops of the cooled raspberry sauce over top. Use a toothpick to gently swirl the curd into the batter. 
  3. Bake for 25-30 minutes until the edges are set but the middle’s still a bit jiggly. Remove from heat and let cool at room temperature for an hour then place in the fridge to cool for at least 3 hours. 

Keywords: cheesecake, bars, lemon, lemon zest, fruit, raspberry, raspberry curd, graham cracker crust, graham crackers