Lemon Raspberry Cheesecake bites are creamy, tangy, and perfectly sized. Made with a buttery cookie crust, creamy filling, lemon curd topping, and a colorful raspberry!
This cheesecake recipe was originally published in July 2012. I updated the recipe notes and added new pictures. The recipe was republished in April 2026.
Aimee’s Recipe Notes
These cheesecake bars are the perfect treat. The combination of raspberry and lemon is amazing (you’ll see it in my raspberry lemon cookies too)!
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!
Fresh raspberries add a natural sweetness and a bright pop of color to this dessert. Feel free to swap with blueberries or strawberries (or all three).
xo,
Cheesecake Bite Ingredients
My creamy lemon curd topped cheesecake bites are so easy, and based of my delicious cheesecake recipe. Scroll down to the recipe card for a complete list of ingredients with measurements.
- Nilla Wafers Cookies– These make a great cheesecake crust. Swap them out for golden oreos or graham crackers if you prefer.
- Cream Cheese- Use full fat blocks of cream cheese. The kind in a tub will not sest properly.
- Sour cream- Balances the sweetness with tanginess (as a good cheesecake should). Helps create a silk smooth texture.
- Lemon Curd- I use my homemade lemon curd, but store bought will work fine too!
How to Make Lemon Cheesecake Bites
Make the Crust.
- 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) 9-inch square baking dish.
Make the Filling.
- Make the creamy cheesecake filling and pour it over the partially cooked crust. Bake cheesecake.
- Spread lemon curd on top of cooled cheesecake, evenly, using an offset spatula. Refrigerate for at least 3 hours, or overnight. Add fresh berries on top.
Tips and Tricks
- 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. Or freeze for up to 2 months.
- Use room temperature ingredients for a smoother texture.
- No water bath needed- the lemon curd will cover any cracks or imperfections.
- Use a hot knife, and wipe between slices, to achieve perfect slices.
More Cheesecake Recipes
- No oven needed for this easy No Bake Oreo Cheesecake and this creamy No Bake Blueberry Cheesecake this summer season!
- These Lemon Cheesecake Bars with a cookie topping are the perfect springtime snack!
- Make some sweet and delicious Snickerdoodle Cheesecake Bars that will be a fan favorite at your next party!
- This Pumpkin Cheesecake is packed full of your favorite fall flavors for a Thanksgiving treat!
- Love cheesecake? My lemon cheesecake is perfect when you want to make a traditional pie shaped treat. Or give my no bake lemon cheesecake a try next!
Lemon Raspberry Cheesecake Bites Recipe
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Ingredients
For the Crust:
- 30 vanilla wafer cookies
- ¼ cup unsalted butter, melted
For the Cheesecake:
- ⅓ cup heavy whipping cream
- ½ cup white chocolate morsels
- 2 packages cream cheese, softened 8 ounces each
- ¾ cup granulated sugar
- 1 ½ teaspoon cornstarch
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
For the Topping:
- 1 ½ cups lemon curd
- 16 fresh raspberries
Instructions
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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 or parchment paper lined 8-inch square baking dish.
-
Bake crust in a 350 degree oven for 8 minutes. Remove and cool while preparing cheesecake filling.
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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.
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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.
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Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!
Notes
- 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.
- Use my graham cracker crust recipe instead.
- 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!
Nutrition
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Lemon Raspberry Cheesecake bites are creamy, delicious, bite sized cheesecake treats!