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

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.

Lemon Raspberry Cheesecake

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!

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.
Ingredients
  • 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
Instructions
  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 processer and process until you have small 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, use a handheld mixer with the paddle attachment or stand mixer to blend the cream cheese until smooth. Add in one egg at a time, mixing thoroughly after each one. Mix 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!

Adapted from Food Network

Comments

  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?

    Thanks!
    Robbie

    • 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.

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