Lemon Raspberry Cheesecake Squares (Printable)

Tangy lemon and raspberry swirls blend with creamy cheesecake on a buttery graham crust for a refreshing dessert.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Pinch of salt

→ Cheesecake Layer

05 - 16 ounces cream cheese, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
10 - 2 tablespoons fresh lemon juice
11 - 1/2 cup sour cream

→ Raspberry Swirl

12 - 1 cup fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon fresh lemon juice

# How-To:

01 - Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 - In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 3 to 5 minutes, stirring and mashing berries until thickened. Strain through a fine sieve to remove seeds and set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract, lemon zest, lemon juice, and sour cream until fully blended.
05 - Pour the cheesecake batter evenly over the cooled crust and smooth the surface.
06 - Drop spoonfuls of raspberry sauce atop the cheesecake layer. Use a toothpick or knife to swirl delicately for a marbled appearance.
07 - Bake for 30 to 35 minutes, until the edges are set and the center remains slightly wobbly.
08 - Allow to cool to room temperature, then refrigerate for at least 2 hours before cutting into 16 squares.

# Expert Tips:

01 -
  • The tartness of lemon cuts through the richness so you can actually eat more than one without feeling heavy.
  • They look fancy enough to impress but come together faster than you'd expect for something so elegant.
  • Fresh raspberries suspended in that glossy swirl are basically edible jewelry on top of your dessert.
02 -
  • The cheesecake needs those two full hours of chilling minimum—it firms up completely only when truly cold, and warm slices fall apart no matter how perfect your bake.
  • If cracks appear around the edges, don't panic; the raspberry swirl covers them beautifully, and a water bath would change the whole character of this recipe.
03 -
  • If you need to make these ahead, skip the raspberry swirl until an hour before serving so it stays vibrant and glossy instead of looking dull.
  • Frozen raspberries work perfectly fine and sometimes have even more intense flavor than fresh ones shipped long distances.

Go Back