There's something magical about a slice of Lemon Raspberry Swirl Cheesecake. Imagine a creamy, tangy lemon cheesecake swirled with vibrant raspberry puree on a buttery graham cracker crust—pure bliss with every bite.

I first fell in love with this dessert when looking to elevate my cheesecake game with fresh, fruity flavors. The tart lemon and sweet raspberries create a perfect balance, making this cheesecake a refreshing treat for spring gatherings, summer BBQs, or anytime you’re craving a slice of decadence. It’s surprisingly simple to make, too, so let’s dive into what makes this recipe so delightful!
Why You’ll Love This Lemon Raspberry Swirl Cheesecake
Prepare to fall head over heels for this cheesecake! Not only is it beautiful with its bright raspberry swirls, but it’s also packed with fresh flavors and creamy textures.
First, the balance of flavors will wow you. The tangy lemon filling pairs wonderfully with the sweet raspberry swirls, creating a taste that’s refreshing without being overly sweet. It's the perfect dessert for those who enjoy a mix of tart and sweet in every bite.
You’ll also love how easy it is to make. While cheesecakes can seem intimidating, this recipe is beginner-friendly. With a simple graham cracker crust and easy-to-follow instructions for swirling the raspberry puree, you’ll have a showstopping dessert without the stress.
And let’s talk about how beautifully it presents! The vibrant raspberry swirls against the pale yellow lemon filling create an elegant look that’ll impress guests before they even take a bite.
Finally, this recipe is make-ahead friendly. Cheesecake needs to chill before serving, making it a perfect option to prepare the day before and let the flavors meld overnight.
Ingredients Notes

The magic of this Lemon Raspberry Swirl Cheesecake comes from a few fresh and simple ingredients that create a smooth, creamy texture and rich flavor.
- Graham Cracker Crust: Made with graham cracker crumbs, melted butter, and a little sugar, this crust is easy to prepare and adds a delicious, buttery crunch to each slice. You can also use digestive biscuits if you’re out of graham crackers.
- Cream Cheese: The foundation of any great cheesecake! Be sure to use full-fat cream cheese, softened at room temperature for a creamy, smooth texture. Lower-fat versions can make the cheesecake less rich and prone to cracking.
- Lemon Zest and Juice: Fresh lemon zest and lemon juice add the perfect amount of tartness to the cheesecake, balancing out the richness of the cream cheese. The zest is key here, providing intense citrus flavor without extra liquid.
- Raspberry Puree: Fresh or frozen raspberries work beautifully for the puree. Just blend them with a bit of sugar and strain out the seeds for a smooth, vibrant swirl. This step adds a pop of color and a natural raspberry flavor that complements the lemon filling.
- Eggs: Essential for the structure of the cheesecake, eggs should be added one at a time and mixed just until combined. Overmixing can introduce too much air and cause cracking.
Lastly, you’ll need a springform pan to ensure easy release and a water bath setup to help the cheesecake bake evenly without cracking.
How to Make This Lemon Raspberry Swirl Cheesecake

Making this cheesecake might look fancy, but it’s simpler than you think! Here’s a step-by-step guide to ensure you get perfect results.
- Prepare the Crust: Preheat your oven and combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of a greased springform pan, creating a firm crust. Bake for about 8-10 minutes, then set it aside to cool.
- Make the Raspberry Puree: In a small saucepan, combine fresh or frozen raspberries and a bit of sugar. Simmer until the raspberries break down, then blend until smooth. Strain out the seeds, and let the puree cool while you make the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, lemon zest, and lemon juice, mixing until just combined. Then, add the eggs one at a time, mixing gently after each addition to avoid overmixing.
- Assemble and Swirl: Pour the lemon cheesecake filling over the crust. Dollop spoonfuls of raspberry puree on top, then use a toothpick or knife to gently swirl the puree through the filling, creating a marbled effect. Be careful not to overdo it, or the colors may blend too much.
- Bake with a Water Bath: Place the springform pan in a larger baking dish filled with hot water, about halfway up the sides. This water bath will keep the cheesecake from cracking. Bake at a low temperature until the edges are set and the center has a slight wobble, around 60-70 minutes.
Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight. This resting period is crucial for the cheesecake to fully set.
Storage Options
Refrigerator: Keep leftover cheesecake covered tightly in the fridge for up to 5 days. Place it in an airtight container or wrap with plastic wrap to preserve its freshness.
Freezer: For longer storage, cheesecake can be frozen. Wrap individual slices or the whole cheesecake (after it has been set in the fridge) in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw in the fridge overnight before serving.
Reheating: Serve cheesecake cold from the fridge or bring it to room temperature for about 30 minutes before serving to enjoy its creamy texture.
Variations and Substitutions
One of the great things about this cheesecake is how versatile it is! Here are a few ideas to make it your own.
- Berry Swaps: While raspberries add a nice tartness, feel free to use strawberries, blueberries, or blackberries in the puree. Each adds a unique twist to the flavor and color!
- Add a Cookie Crust: For a twist on the traditional graham cracker crust, try using crushed vanilla wafers, shortbread cookies, or even lemon cookies. Each one brings a different level of sweetness and texture.
- Gluten-Free Option: Substitute gluten-free graham crackers for the crust to make this dessert gluten-free. The rest of the ingredients are naturally gluten-free.
- Extra Lemon: If you’re a big lemon fan, add a bit more zest or a touch of lemon extract to amp up the citrus flavor. Just be cautious with the juice, as too much liquid can affect the cheesecake’s texture.
- Dairy-Free Version: You can make this cheesecake dairy-free by using dairy-free cream cheese and coconut cream in place of regular cream cheese and sour cream. Adjust the flavors as needed, as dairy-free cream cheese may have a slightly different taste.
Feel free to experiment with this recipe—there’s no wrong way to enjoy it. With a few tweaks here and there, you’ll create a version that’s uniquely yours!
PrintLemon Raspberry Swirl Cheesecake Recipe
Indulge in this lemon raspberry swirl cheesecake, a rich and creamy dessert blending the tang of lemon with the sweetness of raspberries. Perfect for gatherings or any dessert craving, this cheesecake recipe offers a smooth texture with a vibrant swirl of berry goodness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
- Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp sugar
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Prepare Raspberry Swirl: In a small saucepan, heat raspberries and sugar over medium heat until they break down and create a sauce. Strain to remove seeds and set aside.
- Make the Filling: Beat cream cheese until smooth, then add sugar, vanilla, lemon juice, and zest, mixing until creamy. Add eggs one at a time, blending well.
- Assemble Cheesecake: Pour half of the filling over the crust, drizzle some raspberry sauce, and use a toothpick to swirl. Repeat with the remaining filling and sauce.
- Bake and Cool: Bake for 50-60 minutes or until the center is slightly jiggly. Cool on a wire rack, then refrigerate for at least 4 hours before serving
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Fresh raspberries work best for the swirl, but frozen can be used in a pinch.
- Refrigerating overnight enhances the flavors and firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 320mg
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