Lemon Raspberry Cheesecake Squares (Printable)
Tangy lemon and sweet raspberry swirls on a creamy cheesecake layer with buttery crust and rich flavors.
# 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 Make:
01 - Preheat the oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes and 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 until thickened. Strain through a fine sieve to remove seeds and cool.
04 - Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, lemon zest, lemon juice, and sour cream until fully combined.
05 - Pour the cheesecake batter evenly over the cooled crust and smooth the surface.
06 - Drop spoonfuls of raspberry sauce on top of the cheesecake batter. Use a toothpick or knife to gently swirl for a marbled effect.
07 - Bake for 30 to 35 minutes, until the edges are set and the center remains slightly jiggly.
08 - Allow to cool to room temperature, then refrigerate for at least 2 hours before cutting into 16 squares.
# Expert Tips:
01 -
- The tartness cuts through richness in a way that makes you want another square instead of feeling weighed down.
- Marbling raspberries into creamy filling looks beautiful without requiring any special skills.
- It actually improves after a day in the fridge, so you can bake it ahead without stress.
02 -
- Room-temperature cream cheese is non-negotiable—cold cheese refuses to blend smoothly and creates a grainy texture no amount of beating can fix.
- The raspberry sauce must cool slightly before swirling, or it'll sink straight through the filling and pool at the bottom instead of creating visible swirls.
- A springform pan might be tempting, but an 8-inch square pan with parchment overhang is actually easier to slice and serve neatly.
03 -
- If your cheesecake cracks despite your best efforts, a thin layer of sour cream spread over the top once it's cooled will hide the imperfection perfectly.
- Baking these at 325°F instead of the typical 350°F might add a few minutes, but it prevents the edges from overbaking while the center stays underdone.