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.
A 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.
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!
- 9 full-sheet graham crackers (or 1 and ¼ cups graham cracker crumbs)
- ½ stick (4 tablespoons) melted butter
- 2 tablespoons granulated sugar
- 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
- Preheat oven to 325 degrees. Spray 8x8 baking pan with cooking spray or line with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Bake at 325 for about 35 minutes.
- Allow to cool completely, then refrigerate for at least 3 hours or overnight.
- Cut into squares and enjoy!
Adapted from Food Network
Looking for a lighter cheesecake? These Skinny Lemon Blueberry Cheesecake Bars are a great option!