Raspberry Lemon Cheesecake Recipe

There’s something truly magical about the blend of tart raspberries and bright lemon in a creamy cheesecake. This Raspberry Lemon Cheesecake Recipe perfectly balances fresh fruit flavors with that rich, velvety texture we all crave. Whenever I’m in the mood to impress guests—or just indulge myself after a long week—this dessert never fails to deliver smiles.

What makes this recipe a keeper is not just the flavor, but how approachable it is. You don’t need to be a cheesecake expert to nail it. The combination of graham cracker crust, luscious raspberry puree, and a zesty hint of lemon makes it a celebration-worthy treat, yet still easy enough for casual baking afternoons. I’m excited to walk you through exactly how to get it right every time.

Ingredients You’ll Need

Each ingredient in this Raspberry Lemon Cheesecake Recipe plays an essential role in creating those layers of flavor and texture. I always recommend using fresh raspberries when you can—they add that natural brightness that canned just can’t match.

• Graham cracker crumbs: The base of your crust—opt for a classic variety with no added flavors for the best results.
• Sugar: Divided use here, so keep some aside for the raspberry puree to balance the tartness.
• Butter: Melted to bind the crust, use unsalted to control the final saltiness of the cheesecake.
• Raspberries: Fresh is preferred for the filling and garnish, but frozen can work in a pinch for the puree.
• Lemon zest and juice: Adds a refreshing zing—make sure to use unwaxed lemons for zesting to avoid bitterness.
• PHILADELPHIA Original Cream Cheese Spread: Using this softened cream cheese is key to that smooth, rich filling texture.
• Eggs: Room temperature is best here to help the batter come together evenly.
• Sugar for puree: Sweetens the frozen raspberries, making the sauce luscious and slightly jammy.

Variations

One of the best parts about this Raspberry Lemon Cheesecake Recipe is how easy it is to tweak it to your taste or dietary needs. I love playing with different berries or adjusting the crust for a gluten-free option—don’t hesitate to make it your own!

• Berry swap: Blueberries or blackberries work beautifully if you want a slightly different fruity twist—I once made this with mixed berries and loved the dynamic flavors.
• Gluten-free crust: Substitute graham crackers with gluten-free cookies or even almond flour for a nutty undertone.
• Less sugar: If you prefer less sweetness, reduce the sugar in the crust and filling by about a quarter cup—you’ll still get that vibrant flavor without the extra sugar rush.
• Mini cheesecakes: For a party, I like portioning this into cupcake tins with liners—easy to serve and so cute!

How to Make Raspberry Lemon Cheesecake Recipe

Step 1: Prep Your Crust

Start by combining the graham cracker crumbs with 2 tablespoons of sugar and the melted butter. Press this mixture firmly into the bottom of a springform pan—it helps if you use the back of a measuring cup to smooth and compact the crust evenly. Pro tip: pop the crust in the fridge while you prepare the filling; this helps it set nicely before baking.

Step 2: Make the Raspberry Puree

For the puree, combine the frozen raspberries and sugar in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the raspberries break down into a luscious sauce. Let it cool while you prepare the filling, as you’ll swirl some into the cheesecake for that beautiful ruby ripple effect.

Step 3: Blend the Filling

In a large bowl, beat the softened cream cheese with the remaining sugar until smooth and creamy—this usually takes about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in the lemon zest and juice, plus half of the fresh raspberries, folding gently so they don’t break apart too much. This combination of tang and fruit sets this cheesecake apart and keeps each bite fresh.

Step 4: Assemble and Bake

Pour half the filling over the chilled crust, then drizzle half the raspberry puree on top, swirling gently with a knife to create ribbons. Add the remaining filling and top with the rest of the puree, swirling again. Bake at 325°F (163°C) for about 55-60 minutes or until the edges are set but the center slightly jiggles—this is key to that creamy texture. Let it cool completely, then chill overnight for best flavor and firmness.

How to Serve Raspberry Lemon Cheesecake Recipe

Garnishes

I love topping this cheesecake with fresh raspberries and a few lemon zest curls to brighten the presentation. Sometimes, I’ll add a dusting of powdered sugar or a sprig of fresh mint for a pop of color and freshness. These little touches make the dessert feel extra special, especially when serving guests.

Side Dishes

This cheesecake pairs wonderfully with a light green salad or a cup of mint tea to balance the richness. On warmer days, I like serving it alongside some fresh fruit salad or a scoop of vanilla bean ice cream—because who can say no to ice cream with cheesecake?

Creative Ways to Present

For birthdays or celebrations, I’ve layered this recipe into a trifle dish, alternating cheesecake chunks with whipped cream and raspberries. It’s a crowd-pleaser and looks stunning on the table. Another fun idea is serving individual mini cheesecakes in mason jars with a raspberry drizzle—super cute and portable!

Make Ahead and Storage

Storing Leftovers

Leftovers from this Raspberry Lemon Cheesecake Recipe store beautifully in the fridge, covered tightly with plastic wrap or in an airtight container. I’ve found it keeps well for up to 5 days without losing moisture or flavor, making it a perfect make-ahead dessert for busy weeks.

Freezing

If you want to freeze slices, wrap each piece individually in plastic wrap and then aluminum foil before placing them in a freezer bag. When I’ve done this, the texture remains creamy after thawing, though it’s best to enjoy within a month. Just thaw in the fridge overnight before serving.

Reheating

I generally recommend enjoying this cheesecake chilled, but if you prefer it a little warmer, let it sit at room temperature for about 20 minutes. Avoid microwaving as it can cause the creamy texture to break down and turn runny. Patience is key here to preserving that luscious feel.

FAQs

Final Thoughts

This Raspberry Lemon Cheesecake Recipe has become one of my all-time favorites because it hits that exquisite balance of creamy, tangy, and fruity—plus it’s simple enough to make any day feel special. I can’t recommend giving it a try enough; bake a batch for your next gathering or quiet night in, and I promise it will quickly become a staple dessert in your house, just like it did in mine.

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