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Lemon Raspberry Cheesecake Squares

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.
Prep Time25 minutes
Cook Time45 minutes
Chilling Time3 hours
Total Time4 hours 10 minutes
Servings: 12 squares

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

  • Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper or foil, leaving overhang on two sides.
  • In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
  • Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  • Bake the crust for 10 minutes, then remove and let cool slightly. Keep the oven at 325°F.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the sugar, lemon zest, lemon juice, and vanilla. Mix until fully combined, scraping down the bowl as needed.
  • Add the eggs one at a time on low speed, mixing just until incorporated.
  • Pour the cheesecake filling over the cooled crust and smooth the top.
  • In a blender or food processor, blend the raspberries and sugar until smooth. Strain through a fine mesh sieve to remove seeds.
  • Spoon small dollops of raspberry puree over the cheesecake filling.
  • Use a knife to gently swirl the raspberry into the surface.
  • Bake for about 35 minutes, until the top is set and the center no longer looks wet.
  • Let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  • Lift from the pan using the overhang, slice into squares, and serve chilled.

Notes

  • 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.