Raspberry Slab Cheesecake

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Raspberry Slab Cheesecake Bars are made with cream cheese, fresh raspberries, sugar, lime, and eggs on a buttery graham cracker crust. These raspberry cheesecake bars are so creamy and delicious, you'll be making them over and over again!

stack of raspberry slab cheesecake squares on a plate with raspberries
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Why You'll Love This Recipe

Are you craving something sweet? How about a dessert that is as beautiful to serve as it is to eat? Raspberry Slab Cheesecake is calling your name!

This gorgeous dessert bar is also easy to make, which comes in handy when you don't need to spend all day in the kitchen.

Plus, it feeds a big crowd, or kids as the case may be. If you don't have either of those in your house, these pretty little cheesecakes freeze well so you can sneak a bite whenever you like.

Why is it Called a Slab?

The slab refers to the type of pan you use. In this case, I used a 13 X 18 X 1 inch sheet pan which makes a big ole' slab of cheesecake.

The filling is a little thinner than you normally find with cheesecakes which I actually prefer. You get the taste of buttery graham crackers along with raspberries in every bite. The perfect cheesecake bar!

cheesecake squares on a sheet pan being served


  • graham cracker crumbs
  • butter
  • cream cheese, softened
  • limes, juiced
  • lime, zested
  • sugar
  • large eggs
  • fresh raspberries

See recipe card for quantities.

image of raspberry cheesecake squares on a floral towel

How to Make Raspberry Slab Cheesecake

Start assembling the crust by combining 4 cups of graham cracker crumbs with 2 sticks of melted butter. I'm not fooling around here...this is the real deal. It takes that much of the good stuff to fill up an entire sheet pan.

graham crackers on a sheet pan before being spread into crust

Spread the graham crackers and butter in the pan and press down firmly with fingers until a crust forms.

graham cracker crust on a sheet pan

Pop the pan into a 350 degree oven and bake for 10 minutes. Take crust out of the oven and cool while you're making the filling.

Making the Filling

To make the cheesecake filling, whip 4 packages of softened cream cheese until completely smooth. It's best to use the full fat version.

Next, add the juice of 2 limes, grated lime zest, 1 cup of sugar, and 4 eggs to the cream cheese. Beat well, then carefully stir in most of the raspberries. Save a few raspberries to add to the top of the cheesecake.

image of raspberry cheesecake batter before being spread on graham cracker crust

Spread the cheesecake mixture over the cooled graham cracker crust. Bake in a 350 degree oven for 30 to 35 minutes until slightly brown on edges and set in the middle.

image of raspberry cheesecake batter before going into the oven

Once you take the cheesecake out of the oven, allow it to cool completely, then cover with plastic wrap and refrigerate for at least 2 hours. After refrigeration, cut into 24 squares.

image of cheesecake squares with a spatula on a sheet pan

Serving Suggestions

Raspberry Slab Cheesecake Bars are made on a simple sheet pan! It's about as easy to throw together as you can get.

Besides that, it's absolutely scrumptious. The flavors of lime and raspberry are swirled together with cream cheese which makes a yummy combination.

When serving, try adding a dollop of whipped cream with a lime slice on top. Or, get creative and drizzle your cheesecake with raspberry jam, chocolate syrup, or lime zest.

image of raspberry slab cheesecake on a blue rimmed plate with whipped cream and a lime slice

Recipe FAQS

Can you make cheesecake bars in a different pan?

Yes, you can make this recipe in a 13 x 9 inch baking dish or large baking pan if desired.

Can other fruits be substituted?

Any other berry would work well in this recipe. Try blackberries, blueberries or strawberries for a totally different treat.

Can cheesecake bars be frozen?

Absolutely! These bars freeze really well when wrapped tightly and placed in an airtight container. They will freeze up to 3 months. When ready to eat, thaw in the refrigerator overnight or on the kitchen counter until soft.

More Desserts to Love

These creamy cheesecake bars are not the only desserts you'll love! Try these other recipes...


Recipe Card

raspberry slab cheesecake bars in a stack on a table.

Raspberry Slab Cheesecake

Raspberry Slab Cheesecake bars are made with cream cheese, fresh raspberries, sugar, lime, and eggs on a buttery graham cracker crust.
5 from 7 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 213kcal

*See notes in blog post for detailed tips, photos and instructions.


  • 4 cups graham cracker crumbs
  • 2 sticks butter melted
  • 4 8 oz pkg. cream cheese, softened
  • 2 limes juiced
  • 1 lime zested
  • 1 cup sugar
  • 4 eggs
  • 12 ounces raspberries



  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs with melted butter in a bowl. Mix well.
  • Press crumb mixture into the bottom of a half-size sheet pan measuring 13 X 18 X 1 inches.
  • Bake at 350 degrees for 10 minutes.  Take out of oven and cool while making filling.


  • In a mixing bowl, beat cream cheese until smooth.
  • Add lime juice, lime zest, sugar and eggs.
  • Beat until incorporated.  Fold in raspberries, reserving a few to place on top of the batter.
  • Spread batter on top of cooled graham cracker crust. Add a few raspberries to the top.
  • Bake at 350 degrees for 30 to 35 minutes.
  • Cool cheesecake completely, then place in refrigerator for at least 2 hours.
  • Cut into 24 squares and serve.


  • Drizzle Raspberry Slab Cheesecake with chocolate or raspberry syrup if desired.
  • To freeze extra squares for later, simply wrap individual squares in plastic wrap and place in a sealed plastic container in the freezer.  
  • When ready to eat, allow to thaw at room temperature for at least 1 hour.


Calories: 213kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 65mg | Fiber: 2g | Sugar: 12g | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    My family loved this recipe! I would like a little more filling.
    How much longer would I need to bake if I added 2 more cream cheese, 2 more eggs, 1/2 cup sugar and 1 more lime and zest?

    1. Thank you Gina! I've never tested this recipe with a double batch so I can't give you an exact answer. But you could try adding 30 more minutes to the bake time and increase it if needed until the cheesecake is done in the middle. Let me know how it works out!

  2. If I can’t get my hands on fresh raspberries do you think frozen raspberries would work? Or would it make everything too soggy?

    1. If you left the raspberries frozen and didn't thaw them out first, it might work. Thawing them out first would add too much liquid to the cheesecake. Fresh fruit works best, and the drier the better. Fresh raspberries, blueberries or blackberries are your best bet, but if you try the frozen fruit and it works, please let me know!

    1. Absolutely, Teresa. I think strawberries would be delicious. The only issue would be the moisture in strawberries. They tend to have more water in them which might make the cheesecake soggy. But, if you sliced them and drained them really well, it might work. Blueberries or blackberries would work better. Let me know if you try it!

    1. Hi Judy! I used a 13 X 18 X 1 inch half sheet pan. I'll update the measurements in the recipe. Thanks so much!

  3. This looks amazing!! There are only 2 of us, so if I cut the recipe in half, what size pan should I use?

    1. Hi Jennifer. Thanks a bunch! I think a 13 X 9 inch pan would work if you halved the recipe. If you have any squares left over, they freeze really well! 🙂

5 from 7 votes

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