These lemon raspberry cheesecake squares are creamy, bright, and perfectly balanced between sweet and tangy. A buttery graham cracker crust supports a smooth lemon-infused cheesecake filling, finished with a naturally vibrant raspberry swirl that adds both color and fresh fruit flavor. Baked gently and sliced into neat squares, this dessert delivers classic cheesecake satisfaction in an easy, shareable format that feels both elegant and approachable.

Why You Will Love This Recipe

You’ll love this recipe because it captures everything people crave in a cheesecake without the fuss of a full-sized cake. The texture is rich and creamy but not heavy, thanks to the citrus notes from fresh lemon juice and zest. The raspberry swirl adds brightness and a hint of tartness that cuts through the richness beautifully. These squares are easy to slice, simple to transport, and perfect for make-ahead baking. Whether you’re hosting a gathering, bringing dessert to a potluck, or just treating yourself, this recipe consistently delivers impressive results with straightforward steps.

Lemon Raspberry Cheesecake Squares

Lemon raspberry cheesecake squares are a perfect example of how classic flavors can feel fresh and modern when paired thoughtfully. The combination of citrus and berries has long been a favorite, and for good reason.

Lemon brings brightness and balance to cheesecake, keeping the richness of the cream cheese from feeling too heavy. It lifts the entire dessert and makes each bite feel clean and refreshing.

Raspberries add contrast. Their natural tartness and deep color create both visual appeal and flavor depth, especially when swirled gently through the cheesecake.

Baking cheesecake in square form makes it more approachable. There’s no springform pan, no water bath, and no worrying about cracks ruining the presentation.

The graham cracker crust provides structure and a familiar, comforting base. Lightly sweetened and bound with melted butter, it complements the tangy filling without overpowering it.

Pre-baking the crust ensures it stays crisp beneath the creamy layer. This step is small but essential for clean slices and good texture.

Using brick-style cream cheese at room temperature helps achieve a smooth, lump-free filling. This detail makes a noticeable difference in the final result.

Mixing the eggs gently and one at a time prevents over-aeration, which helps the cheesecake bake evenly and stay creamy.

The raspberry swirl isn’t just decorative. Blending and straining the berries concentrates their flavor while removing seeds for a smoother finish.

Swirling should be done lightly. A few gentle passes with a knife create a marbled effect without muddying the layers.

Baking at a lower temperature allows the cheesecake to set slowly. This prevents browning and keeps the texture soft and velvety.

Once baked, patience is key. Cooling completely before chilling helps the cheesecake firm up properly.

Chilling also deepens the flavors. Lemon becomes more pronounced, and the cheesecake slices cleanly.

These squares are ideal for entertaining. They look polished but feel relaxed, making them suitable for everything from casual dinners to special occasions.

If you love desserts that are fresh, balanced, and reliably crowd-pleasing, lemon raspberry cheesecake squares deserve a spot in your baking rotation.

Servings & Time

• Servings: 9 to 12 squares

• Prep Time: 25 minutes

• Bake Time: 45 minutes

• Chill Time: 3 hours or overnight

• Total Time: About 4 hours 10 minutes

Ingredients

Graham Cracker Crust

• 1 1/4 cups graham cracker crumbs (from about 9 full sheets)

• 2 tablespoons granulated sugar

• 1/4 cup unsalted butter, melted

Lemon Cheesecake Filling

• 16 ounces cream cheese, softened

• 1/2 cup granulated sugar

• 1 tablespoon fresh lemon zest

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature

Raspberry Swirl

• 1/2 cup fresh raspberries

• 1 tablespoon granulated sugar

Instructions

1. Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper or foil, leaving overhang on two sides.

2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.

4. Bake the crust for 10 minutes, then remove and let cool slightly. Keep the oven at 325°F.

5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

6. Add the sugar, lemon zest, lemon juice, and vanilla. Mix until fully combined, scraping down the bowl as needed.

7. Add the eggs one at a time on low speed, mixing just until incorporated.

8. Pour the cheesecake filling over the cooled crust and smooth the top.

9. In a blender or food processor, blend the raspberries and sugar until smooth. Strain through a fine mesh sieve to remove seeds.

10. Spoon small dollops of raspberry puree over the cheesecake filling.

11. Use a knife to gently swirl the raspberry into the surface.

12. Bake for about 35 minutes, until the top is set and the center no longer looks wet.

13. Let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours or overnight.

14. Lift from the pan using the overhang, slice into squares, and serve chilled.

Tips

• Room Temperature Ingredients: This helps ensure a smooth, lump-free cheesecake.

• Clean Slices: Wipe your knife between cuts for sharp edges.

• Make-Ahead: These squares taste even better the next day.

• Berry Swap: Strawberries or blackberries work well if raspberries aren’t available.

• Extra Brightness: Add a touch more lemon zest if you love bold citrus flavor.