Lemon Raspberry Cheesecake Squares

I love when berries start to come in season.  I’ve made this cheesecake twice now and it gets better every time.  These lemon raspberry cheesecake squares would be a perfect summer time dessert and a great dessert idea for the upcoming Memorial Day holiday.  I made this for my mom for Mother’s Day and she loved it.

Lemon Raspberry Cheesecake SquaresA few important things, be sure to let your cream cheese come to room temperature beforehand.  The cream cheese is much easier to mix when it’s softened and allows for a smoother, creamier filling.  You’ll also want to make the graham cracker crust a little ahead of time and set it aside to cool.

The original recipe I adapted this from suggested lining the pan with parchment paper.  This worked like a charm and made it easier to pull the entire cheesecake out in one piece and then cut into squares.  If you don’t have parchment paper, no worries.  Just be sure to spray your pan well.

Lemon Raspberry Cheesecake Squares

I only used 1/3 cup of raspberries to make the swirl, but you can use more than that if you like.  You could also fold some raspberries in with the cream cheese filling too!  Enjoy!

5.0 from 1 reviews
Lemon Raspberry Cheesecake Squares
Prep time:
Cook time:
Total time:
A smooth and creamy lemon cheesecake with a raspberry swirl topped on a homemade graham cracker crust.
  • Crust
  • 9 full-sheet graham crackers (or 1 and ¼ cups graham cracker crumbs)
  • ½ stick (4 tablespoons) melted butter
  • 2 tablespoons granulated sugar
  • Filling
  • 16 oz. cream cheese, softened to room temperature
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 lemons, juiced and zested
  • Raspberry Swirl
  • ⅓ cup raspberries
  • 1 tablespoon sugar
  1. Preheat oven to 325 degrees. Spray 8x8 baking pan with cooking spray or line with parchment paper and set aside.
  2. Place graham crackers in a food processor and process until you have fine crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
  3. For the filling, using a stand mixer with the paddle attachment or handheld mixer beat the cream cheese on medium speed until smooth. Add in one egg at a time, mixing thoroughly after each one. Add in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
  4. For the raspberry swirl, place the raspberries and sugar in a blender and blend until smooth. At this point you can strain the mixture to remove the seeds if you prefer.
  5. Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
  6. Bake at 325 for about 35 minutes.
  7. Allow to cool completely, then refrigerate for at least 3 hours or overnight.
  8. Cut into squares and enjoy!
This recipe will yield nine large servings, or you can cut them smaller into 16 squares.

Adapted from Food Network

Looking for a lighter cheesecake?  These Skinny Lemon Blueberry Cheesecake Bars are a great option!

Skinny Lemon Blueberry Cheesecake Bars


  1. Caitlin says

    You give quantity in sheets of graham crackers but I’m gluten free so I’m using a brand that doesn’t come in sheets. About how many cups of crumbs do I need? Thanks!

    • Danielle says

      Hi Caitlin! You will need about 1 1/4 cups of graham cracker crumbs for the crust. I did increase the butter in the crust just a bit, as I find it makes it a little easier to work with.

  2. Robbie Beckner says

    Hi Danielle, I’m not understanding the strawberry swirl portion of the recipe. In the picture it looks ‘melted’. After combining raspberries and sugar, is it somehow melted or blended before topping the cheesecake? Am I missing something? Also – I’m not a big graham cracker girl, do you think ginger snaps would work?


    • Danielle says

      Hi Robbie! Good question – I did not heat the raspberries, I just blended them with the sugar in a blender (I used a magic bullet, since it’s such a small amount). The mixture will be very thin. Then just drop spoonfuls of it on top of the cheesecake batter and swirl it with a knife.

      Also, you could definitely substitute gingersnaps for the graham crackers in this recipe. I’ve never tried a gingersnap crust with this particular recipe, so I’m not sure how it would taste together. But if you decide to use gingersnaps, you’ll need 1 and 1/4 cups of gingersnap crumbs.

      Hope this helps!

    • Danielle says

      You’ll need the zest from two lemons. A medium sized lemon will usually give you about one tablespoon of lemon zest, so you will need about two tablespoons for this recipe.

  3. says

    I made these and did huckleberry instead of raspberry. Very good! My only problem was cooking time. Both times I made them the center was still runny & I had to bake Another 15-20 minutes. Not sure why?

    • Danielle says

      Huckleberries sound like a great idea, Amanda! I’m not quite sure why it would be a little runny after about 35 minutes though, I haven’t had that problem with this recipe. The center should be a little wobbly once you take it out of the oven, but will set up once it’s cooled.

      Have you tried using an oven thermometer to check your oven temperature? They’re inexpensive and a great way to make sure the oven temperature isn’t too far off.

    • Danielle says

      I haven’t tried yet, but I think it would work if you double it and bake it in a 9×13 pan. I’m unsure of the baking time, but you would need to bake it longer as well.

  4. mariah says

    This was pretty amazing! A little too lemony for me so I’m going to try just one lemon this time. I’ll try more butter in the crust too. Thank you for this recipe, I like it a lot!

    • Danielle says

      So glad you enjoyed the recipe, Mariah! One lemon should work great to reduce the lemon flavor a bit too :)

  5. Jennifer says

    I could bake this in a round springform too? As a regular cheesecake? How many servings does this recipe make? It looks delicious!

    • Danielle says

      Hey Jennifer! I haven’t tried it in a springform pan yet. I think the amount of filling in this recipe might not be enough, it would likely be too thin. You may need to double the filling in order for it to make a full cheesecake. The baking time would vary as well. This recipe will make 9 large cheesecake squares, but you can certainly cut them smaller and make 16. I’ll update it to include that :)

      • Jennifer says

        Hey, thanks for responding so quick! I ended up quadrupling the recipe and that gave me three 9-10″ cheesecakes.i haven’t tasted them yet, but they set nicely and smelled SO good! Thanks again!


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