Warm, bright, and just a little tangy, this Raspberry Lemon Cheesecake is a dreamy dessert for spring gatherings or a cozy night in. The silky lemon-scented filling and juicy raspberries make every slice feel special, and it’s easy enough to prep ahead for parties. If you want a bite-sized companion, try the white chocolate raspberry cheesecake balls for a fun platter addition.
Why You’ll Love This Raspberry Lemon Cheesecake
- Bright lemon flavor balances sweet cream cheese and tart raspberries.
- Make-ahead friendly — chill overnight for best texture.
- Crowd-pleasing presentation for parties and holidays.
- Simple pantry crust and minimal hands-on time.
- Delicious leftovers that keep well in the fridge.
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Ingredients Needed
-
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
-
Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup raspberries
-
Topping
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup raspberry glaze
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, beating after each addition. Stir in lemon juice and lemon zest.
- Gently fold in raspberries, then pour the batter over the crust and smooth the top.
- Bake for about 50–60 minutes, until the edges are set and the center slightly jiggles. Cool completely, then chill in the refrigerator for at least 4 hours.
- Whip heavy cream with powdered sugar to soft peaks, spread over the chilled cheesecake, and drizzle with raspberry glaze.
- Garnish with extra raspberries if desired and slice with a hot, clean knife.
Serving Suggestions Raspberry Lemon Cheesecake
- Serve chilled with a spoonful of raspberry glaze and a mint sprig.
- Pair with shortbread cookies or lemon biscotti for texture contrast.
- Offer a scoop of raspberry sorbet or vanilla ice cream on the side.
- Add a platter of small desserts, like white chocolate raspberry cheesecake balls, for a variety dessert table.
- Dust slices with powdered sugar for a pretty finish.
Tips for Success Raspberry Lemon Cheesecake
- Use room-temperature cream cheese to avoid lumps in the batter.
- Don’t overbeat once eggs are added to keep the cheesecake from trapping too much air.
- Bake until the center only slightly jiggles; it will firm while chilling.
- Chill thoroughly (4+ hours or overnight) for clean slices and best texture.
- Store covered in the fridge up to 4 days, or freeze slices for longer keeping.
Variations
Here are a few easy ways to change it up:
- Swap raspberries for fresh strawberries or a mixed berry blend.
- Add a lemon curd swirl for extra citrus punch.
- Make a gluten-free crust using almond flour and butter instead of graham crumbs.
Raspberry Lemon Cheesecake
A warm, bright, and tangy dessert featuring a silky lemon-scented filling and juicy raspberries, perfect for spring gatherings and easy to prep ahead.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling
- 2 cups cream cheese, softened Use room temperature to avoid lumps.
- 1 cup sugar
- 3 large eggs
- 0.25 cups lemon juice
- 1 teaspoon lemon zest
- 1 cup raspberries Gently fold in.
Topping
- 0.5 cups heavy cream Whipped for topping.
- 0.5 cups powdered sugar To sweeten the whipped cream.
- 0.5 cups raspberry glaze For drizzling on top.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, beating after each addition. Stir in lemon juice and lemon zest.
- Gently fold in raspberries, then pour the batter over the crust and smooth the top.
Baking
- Bake for about 50–60 minutes, until the edges are set and the center slightly jiggles.
- Cool completely, then chill in the refrigerator for at least 4 hours.
Topping
- Whip heavy cream with powdered sugar to soft peaks, spread over the chilled cheesecake, and drizzle with raspberry glaze.
- Garnish with extra raspberries if desired and slice with a hot, clean knife.
Notes
Use room-temperature cream cheese to avoid lumps. Don’t overbeat once eggs are added to keep the cheesecake from trapping too much air. Bake until the center only slightly jiggles; it will firm while chilling. Chill thoroughly (4+ hours or overnight) for clean slices and best texture. Store covered in the fridge up to 4 days, or freeze slices for longer keeping.