Why You’ll Love Raspberry lemon cheesecake Recipe

The raspberry swirl and lemon flavor make it lighter and more refreshing than a classic cheesecake
The creamy texture pairs beautifully with vibrant fruit notes
It’s visually stunning — the pink swirls create a gorgeous marbled effect
It’s a great dessert for entertaining, holidays, or making ahead
You can tweak the sweetness or fruit intensity to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs (or digestive biscuit crumbs)
Unsalted butter
Granulated sugar
Cream cheese
Sour cream (or heavy cream)
Eggs
Lemon zest
Lemon juice
Fresh raspberries
Optional: powdered sugar (for raspberry purée)
Optional: vanilla extract
Optional garnish: extra raspberries, lemon slices, or mint

Directions

Preheat the oven and prepare a springform pan by greasing it and lining the base (and possibly sides) with parchment.
Combine the graham cracker (or digestive) crumbs with melted butter and a bit of sugar; press this mixture firmly into the bottom of the pan to form the crust.
In a mixing bowl, beat together cream cheese and sugar until smooth and creamy. Add sour cream (or cream), lemon zest, lemon juice, and vanilla (if using).
Add eggs one at a time, mixing gently between additions until fully incorporated. Avoid overmixing.
In a separate bowl, mash raspberries (with a bit of powdered sugar if desired) and strain through a sieve to remove seeds, creating a smooth purée.
Pour about two-thirds of the cheesecake batter into the crust. Dollop or drizzle some of the raspberry purée over the batter. Then pour the rest of the cheesecake batter on top. Add more raspberry purée as desired and gently swirl with a knife or skewer to create a marbled effect.
Bake until the cheesecake is set around the edges but still slightly jiggly in the center — about 45–60 minutes depending on your oven.
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to gently cool (this helps prevent cracks).
Chill the cheesecake thoroughly in the refrigerator — at least 4 hours, preferably overnight.
Before serving, run a knife around the edges and release the springform. Garnish with fresh raspberries, lemon slices, or mint if desired.

Servings and timing

Servings: 8–12 slices (depending on portion size)
Prep time: ~20–30 minutes
Bake time: ~45–60 minutes
Cooling time (in oven): ~1 hour
Chill time: At least 4 hours, ideally overnight
Total time: ~6–7 hours

Variations

Raspberry swirl intensity: Use more or less raspberry purée depending on how fruity you want it
Crust options: Try using almond flour, crushed cookies, or a nut‑based crust
Fruit mix‑ins: Add a layer of fresh raspberries or lemon curd between crust and cheesecake layer
Vegan/dairy‑free: Use plant‑based cream cheese, coconut cream, and vegan biscuits for the crust
Mini versions: Bake in individual jars or small pans for single‑serve cheesecakes
Flavor twists: Add white chocolate chips, a hint of lavender, or a bit of limoncello to the batter

Storage/Reheating

Storage: Keep the cheesecake refrigerated, covered, for up to 4–5 days
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Serving after chilling: Bring to near room temperature (15–20 minutes) for best texture and flavor

FAQs

Can I use frozen raspberries instead of fresh?

Yes — thaw them first and strain the purée to remove excess water for a balanced consistency.

How do I prevent cracks in the cheesecake?

Cool gradually by leaving the oven door ajar, don’t overbake, avoid mixing too vigorously, and chill slowly.

Do I need to bake it in a water bath?

A water bath helps promote even baking and prevent cracks. You can wrap the springform pan in foil and place it in a larger pan with hot water.

Can I reduce the sugar?

You can reduce a bit, but be cautious — too much reduction might affect texture or sweetness balance.

How can I make the raspberry swirl more dramatic?

Use more purée, or add thicker raspberry coulis, and swirl gently with a toothpick for bold marbling.

Can I substitute lemon juice with another citrus?

Lime or orange might work, but the flavor profile will change — lemon offers the best balance with raspberry.

Can I make this ahead of time?

Yes — it’s ideal for making a day ahead so flavors can meld and it chills thoroughly.

How do I slice clean pieces?

Use a hot, clean knife (dip in warm water and wipe between cuts) for neat slices.

Can I boost the tanginess?

Add a little more lemon juice or use part Greek yogurt in place of sour cream.

What’s the best garnish?

Fresh raspberries, a dusting of powdered sugar, thin lemon slices, mint leaves, or a drizzle of raspberry sauce.

Conclusion

This Raspberry Lemon Cheesecake is a showstopper dessert combining creamy cheesecake with lively raspberry and lemon flavors. It’s perfect for celebrations or when you want something elegant yet approachable. With proper chilling and gentle technique, you’ll enjoy clean slices, beautiful swirl patterns, and a delightful balance of sweetness and acidity.

Raspberry Lemon Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raspberry Lemon Cheesecake is a delightful, creamy dessert with a buttery graham cracker crust, tangy lemon-infused cheesecake filling, and a vibrant swirl of raspberry purée. It’s a refreshing and elegant dessert perfect for spring or summer gatherings.

Author: Emily
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 6 hours (including chilling time)
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a small saucepan, combine raspberries and 2 tbsp sugar. Cook over medium heat until the raspberries break down, then blend and strain to remove seeds. Let cool.
In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.
Pour the cheesecake batter over the cooled crust.
Spoon raspberry purée over the top and swirl with a skewer or knife for a marbled effect.
Bake for 45–50 minutes, or until the center is just set. The center should jiggle slightly when moved.
Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

Notes

Use room temperature ingredients for a smoother filling.
Chill overnight for best texture and flavor.
You can use store-bought raspberry jam instead of purée for convenience.
Decorate with fresh raspberries and lemon slices before serving.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 210mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg