1-Prepping and Baking the Crust: First, preheat the oven to 325°F (165°C) and line an 8- by 8-inch pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and lemon zest until the mixture is wet and compact, then press it firmly into the pan. Bake the crust for 8 minutes and let it cool while keeping the oven on. This step forms a sturdy base for your bars.

2-Making the Filling and Swirl: Next, in a separate bowl, beat the softened cream cheese until smooth. Add the sugar, lemon zest, and lemon juice, mixing until combined, then incorporate the eggs one at a time, mixing fully after each. Pour the filling over the cooled crust. For the raspberry swirl, blend the raspberries until pureed, strain to remove seeds, and stir in the sugar. Drop spoonfuls of the raspberry mixture onto the cheesecake filling and swirl it with a knife or spatula.

3-Bake and Chill: Now, bake the bars for 36 to 40 minutes, or until the edges are set and the center jiggles slightly. After baking, allow the bars to cool completely, then refrigerate for at least 2 hours or overnight before slicing. To learn more grilling techniques that complement this dessert, check out our guide to basic grilling tips for pairing with outdoor meals.