There's something truly irresistible about a slice of lemon raspberry swirl cheesecake. This dessert combines the tangy brightness of lemon with the sweet, slightly tart flavor of raspberries, all swirled together in a creamy, melt-in-your-mouth cheesecake. I first whipped up this cheesecake for a summer gathering, and it quickly became a crowd favorite. Now, it's a go-to for holidays, birthdays, or any time we crave something special.
Whether you’re a cheesecake lover or simply looking for a show-stopping dessert, this lemon raspberry swirl cheesecake promises to be a hit!
Why You'll Love This Lemon Raspberry Swirl Cheesecake

Get ready to fall in love with this cheesecake! It's a refreshing twist on the classic New York-style dessert, perfect for those who enjoy a balance of sweet and tart flavors.
First, this cheesecake is ideal for any occasion. Its stunning raspberry swirls make it look just as good as it tastes. You'll have a beautiful dessert without needing any extra decoration!
The lemon flavor is perfectly subtle. Instead of overpowering, it complements the richness of the cheesecake, keeping it light and refreshing. Paired with raspberries, it’s a match made in dessert heaven.
Plus, it’s a make-ahead dream. Cheesecakes need time to chill, so you can make this the day before your gathering and have one less thing to worry about on the day of.
Finally, you don’t need fancy equipment or skills. With just a few simple ingredients and basic techniques, you’ll create a dessert that tastes bakery-quality.
Ingredients Notes

The beauty of this lemon raspberry swirl cheesecake lies in its simplicity. Each ingredient plays a role in creating the perfect flavor and texture.
Graham Cracker Crust – The buttery graham cracker crust provides a delicious, crunchy contrast to the creamy cheesecake. For best results, use fresh graham crackers and grind them yourself, or look for pre-crumbled options.
Cream Cheese – For that rich and creamy texture, full-fat cream cheese is the way to go. Make sure it’s softened to room temperature for a smooth batter and no lumps!
Lemon – Fresh lemon juice and zest are key here. They add brightness and tang, complementing the raspberries perfectly. Avoid bottled lemon juice if possible, as it can have a less vibrant flavor.
Raspberries – Fresh or frozen raspberries work well for this recipe. They’ll be pureed and strained to remove seeds, creating a smooth raspberry swirl. If you’re using frozen, thaw them beforehand and drain any excess liquid.
Sugar – Regular granulated sugar sweetens both the cheesecake and raspberry swirl. Adjust the sweetness of the raspberry puree to taste, as some raspberries can be more tart than others.
Eggs – Eggs bind the cheesecake and give it that custard-like texture. Make sure to add them one at a time, mixing slowly to avoid incorporating too much air, which can cause cracks.
How To Make This Lemon Raspberry Swirl Cheesecake
Making this cheesecake might look impressive, but it’s easier than you think. Follow these simple steps, and you’ll have a gorgeous cheesecake ready to enjoy.
Start with the crust. Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of sugar until the mixture resembles wet sand. Press it firmly into the bottom of a springform pan, using a flat-bottomed cup to ensure an even layer. Bake for about 10 minutes, then set it aside to cool.
While the crust cools, prepare the raspberry puree. Blend the raspberries until smooth, then press the puree through a fine-mesh sieve to remove seeds. Stir in a tablespoon of sugar and set the mixture aside.
For the cheesecake filling, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the lemon juice and zest, mixing until combined. Then, add the eggs one at a time, blending each until just incorporated.
Pour the filling over the prepared crust, smoothing the top with a spatula. Now, spoon small dollops of raspberry puree over the cheesecake, using a toothpick or skewer to gently swirl it into the batter, creating a marbled effect.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour. This helps prevent cracks.
Once it’s cool, refrigerate the cheesecake for at least 4 hours, ideally overnight, to fully set.
Storage Options
Cheesecake is easy to store, making it perfect for make-ahead preparation and leftovers.
To store in the fridge, cover the cheesecake tightly with plastic wrap or transfer individual slices to an airtight container. It will keep well for up to 5 days. The flavors may even deepen after a day or two in the fridge!
For longer storage, you can freeze cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil, or place slices in airtight freezer-safe containers. Frozen cheesecake will keep well for up to 2 months. To enjoy, thaw it in the refrigerator overnight.
When you’re ready to serve, you can slice the cheesecake cold for clean, even slices, or let it sit at room temperature for 10-15 minutes for a softer texture.
Variations and Substitutions
One of the best things about this lemon raspberry cheesecake is how versatile it is. Here are a few ways to make it your own.
Berry Swap – Don’t have raspberries? Swap them with blueberries, strawberries, or blackberries for a different flavor twist. Just blend and strain the same way you would for raspberries.
Citrus Changes – If you’re a citrus fan, try using lime or orange zest instead of lemon. Each will give a unique flavor, pairing well with the berry swirl.
Chocolate Drizzle – For a richer version, drizzle melted chocolate over the top of the cheesecake after it’s set. Dark chocolate pairs beautifully with the tangy lemon and raspberry flavors.
Low-Sugar Version – If you prefer a less sweet cheesecake, reduce the sugar in the filling and raspberry puree slightly. This is an easy adjustment that won’t affect the texture.
Crust Alternatives – A chocolate or vanilla wafer crust would add a unique twist. Both flavors pair wonderfully with the lemon raspberry filling.
Feel free to experiment and make this cheesecake your own! However you make it, this dessert is sure to be a crowd-pleaser that leaves everyone asking for the recipe. Enjoy!
PrintDelicious Lemon Raspberry Swirl Cheesecake Recipe
This delicious Lemon Raspberry Swirl Cheesecake combines creamy, zesty lemon cheesecake with a fresh raspberry swirl, creating a beautiful and irresistible dessert. Perfect for special occasions or as a refreshing treat, this cheesecake recipe balances tart and sweet flavors with a buttery graham cracker crust. Ideal for spring and summer gatherings, this dessert is sure to impress!
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including cooling and refrigeration)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 3 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- Make the Raspberry Swirl: Blend raspberries and sugar in a blender until smooth. Strain to remove seeds, if desired, and set aside.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, lemon juice, and vanilla, mixing well. Add eggs one at a time, beating on low speed until just combined.
- Pour half the filling over the crust, then drizzle raspberry puree on top. Add remaining filling and another layer of raspberry puree. Swirl gently with a knife.
- Bake for 60–70 minutes or until the center is almost set. Turn off oven, leave the door slightly open, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature ingredients to ensure a smooth filling.
- Use a water bath while baking to prevent cracks on the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 280mg
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