Lemon Raspberry Cheesecake Squares (Printable Version)

Tangy lemon and raspberry swirls atop creamy cheesecake on a buttery graham crust, chilled to perfection.

# What You'll 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

# Directions:

01 - Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
02 - Mix graham cracker crumbs, sugar, melted butter, and salt. Press evenly into the bottom of the prepared pan. Bake 10 minutes. Cool slightly.
03 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook 3 to 5 minutes, mashing berries until thickened. Strain to remove seeds and cool.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly. Stir in vanilla, lemon zest, lemon juice, and sour cream until homogenous.
05 - Pour cheesecake filling over cooled crust and smooth surface evenly.
06 - Spoon raspberry sauce atop the filling. Swirl gently with a toothpick or knife to create a marbled pattern.
07 - Bake for 30 to 35 minutes until edges are set and center slightly wobbly.
08 - Cool to room temperature then refrigerate at least 2 hours before cutting into sixteen squares.

# Expert Advice:

01 -
  • The tartness of the raspberry swirl cuts through the richness in exactly the right way, so you don't feel heavy after eating one.
  • Graham cracker crust stays buttery and crisp, even after chilling, which most cheesecake squares mess up.
  • You can make these days ahead and they're honestly better cold, which means less stress when guests arrive.
02 -
  • Opening the oven door before 30 minutes is over will cause a collapse; I learned this the hard way the first time and had to rebake.
  • Don't skip sieving the raspberry sauce—the seeds are bitter and will make the swirl taste harsh instead of bright.
  • If your cheesecake cracks, don't panic; it happens to almost everyone, and it's honestly fine once it's chilled and you slice it into squares.
03 -
  • If you're using frozen raspberries, thaw them completely and drain them well or your sauce will be too thin and won't swirl properly.
  • Room temperature cream cheese is non-negotiable; if it's even slightly cold, your filling will have lumps that won't smooth out no matter how much you beat it.

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