When I started testing these lemon raspberry cheesecake bars, I thought the creamy cheesecake filling would be the star. I was wrong. The date, pecan and Bloom Boost crust ended up being my favourite part.
It has just enough sweetness from the dates, a little crunch from the pecans, and a rich, buttery flavour that pairs perfectly with the tangy lemon cheesecake filling. Add a swirl of raspberries and you have a dessert that feels special enough for company but simple enough for a weekend baking project.
As dietitians, we love finding ways to add nourishing ingredients to recipes without sacrificing flavour. Bloom Boost blends right into the crust and adds fibre, seeds and whole-food ingredients without changing the texture.
These bars need to chill overnight, which makes them the perfect make-ahead dessert. The hardest part is waiting until the next day to cut them.
Why You'll Love These Bars
- A creamy lemon cheesecake filling
- A naturally sweetened date and pecan crust
- Bright raspberry flavour in every bite
- Made with simple ingredients
- Easy to make ahead
- A delicious way to use Bloom Boost
Tips for Success
Soften the cream cheese
For the smoothest filling, make sure your cream cheese is fully softened before mixing. Beat it until smooth before adding any other ingredients.
Let the raspberry mixture cool slightly
If the raspberry swirl is too hot, it can blend into the cheesecake filling instead of creating distinct swirls.
Chill overnight
The bars will continue to set as they cool. An overnight chill gives the best texture and makes slicing much easier.
Use parchment paper
Leaving parchment overhang on the sides of the pan makes it easy to lift the bars out and slice them cleanly.
How to Serve
These bars are delicious straight from the fridge. For an extra pop of flavour, top with fresh lemon zest and a few fresh raspberries before serving.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use quick oats?
Yes. Quick oats work well in the crust and create a slightly softer texture.
Can I use Medjool dates instead of Deglet Noor dates?
Absolutely. Use 10–12 Medjool dates in place of 18 Deglet Noor dates. If your Medjool dates are soft, there is no need to soak them.
Can I use frozen raspberries?
Yes. Frozen raspberries work beautifully in this recipe and do not need to be thawed first.
What does Bloom Boost add to the recipe?
Bloom Boost blends into the crust and adds fibre, seeds and whole-food ingredients while keeping the crust deliciously chewy and satisfying. If you make these Lemon Raspberry Cheesecake Bars, let us know what you think. We'd love to see your creations. Tag us on Instagram @bloomboostnutrition so we can share them!
Lemon Raspberry Cheesecake Bars with the Best Date Pecan Crust
Crust
- 1 cup rolled oats (quick oats work too)
- 1/2 cup pecans (or walnuts!)
- 18 Deglet Noor dates, pitted (or 10–12 Medjool dates, pitted)
- 1/4 cup Bloom Boost
- 2 tbsp melted butter
- 1/2 tsp cinnamon
- Pinch of salt
- Preheat oven to 350°F.
- If using Deglet Noor dates, soak in hot water for 5–10 minutes and drain well. If using soft Medjool dates, soaking is optional.
- Add oats, pecans, dates, Bloom Boost, butter, cinnamon and salt to a food processor.
- Process until the mixture sticks together when pressed between your fingers.
- Press firmly into a parchment-lined 9x9-inch baking pan.
- Bake for 8–10 minutes. Set aside to cool slightly.
Cheesecake Filling
- 1 (8 oz/250 g) brick cream cheese, softened
- 1/2 cup plain Greek yogurt, at room temperature
- 2 eggs, room temperature
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
- Beat the softened cream cheese until completely smooth.
- Add Greek yogurt, maple syrup, vanilla, lemon juice, lemon zest and cornstarch. Mix until smooth, scraping down the sides of the bowl as needed.
- Add eggs and mix just until incorporated. Avoid overmixing.
Raspberry Swirl
- 1 1/2 cups raspberries (fresh or frozen)
- 1 tbsp maple syrup
- 1 tsp lemon juice
- Add raspberries, maple syrup and lemon juice to a small saucepan.
- Cook over medium heat, stirring occasionally and gently mashing the berries.
- Simmer for 5–10 minutes, until thickened and jam-like.
- Remove from heat and cool slightly.
Assemble
- Pour the cheesecake filling over the cooled crust.
- Spoon the raspberry mixture over the filling.
- Use a knife to gently swirl through the filling.
Bake
- Reduce oven temperature to 325°F.
- Bake for 28–35 minutes, or until the edges are set and the centre has a slight jiggle.
- Cool completely at room temperature.
- Refrigerate overnight before slicing.
Notes
- Fully softened cream cheese is the key to a smooth filling.
- Room-temperature eggs help create a smoother batter.
- Frozen raspberries work perfectly and do not need to be thawed.
- For clean slices, chill overnight and wipe the knife between cuts. (or pop in the freezer for 15-30 mins before cutting!)
- Store covered in the refrigerator for up to 5 days.
Tangy lemon cheesecake, sweet raspberries and a date pecan crust that might just steal the show. We hope you love these bars as much as we do.
Until next time,
Nat & Britt, Dietitians and Bloom Boost Founders
