Go Back
–+ servings
Lemon Raspberry Swirl Cheesecake

Lemon Raspberry Swirl Cheesecake for Your Sweet Escape

Lemon Raspberry Swirl Cheesecake features a tangy lemon flavor combined with sweet raspberry notes, creating a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a GF version.
  • 1/4 cup Granulated Sugar Can be swapped with coconut sugar for a less refined option.
  • 1/2 cup Unsalted Butter Use coconut oil for a dairy-free variant.
For the Filling
  • 16 oz Cream Cheese Use vegan cream cheese for a plant-based option.
  • 3/4 cup Granulated Sugar Adjust quantity based on your taste preference.
  • 3 Eggs For a vegan version, replace with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different profile.
  • 1/4 cup Lemon Juice Fresh is preferred for vibrant taste.
  • 1 Lemon Zest (from 2 lemons) Brings tanginess and aromatic flavor.
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute.
For the Raspberry Swirl
  • 2 cups Fresh Raspberries Frozen raspberries can also be utilized, thawed and drained.
  • 1/4 cup Sugar (for raspberry sauce) Adjust amount based on sweetness of the berries.
  • 1 tablespoon Lemon Juice (for raspberry sauce) Optional based on personal taste.
  • 1 tablespoon Cornstarch Use arrowroot powder as an alternative.
  • 1/4 cup Water No substitutes necessary.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • electric mixer
  • small saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted butter until resembles wet sand. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
  3. Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add granulated sugar, mixing well after each addition. Add eggs one at a time, then mix in vanilla extract, lemon juice, lemon zest, and sour cream until smooth and creamy.
  4. In a small saucepan, combine fresh raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently for about 5-7 minutes, until thickened slightly. Let cool to room temperature.
  5. Pour cream cheese filling into the cooled crust, spreading evenly. Dollop cooled raspberry sauce on top, then swirl gently with a knife.
  6. Bake for 60-70 minutes. It's done when edges are set but center jiggles slightly.
  7. After baking, turn off oven and crack door. Let cheesecake cool in the oven for about 1 hour, then refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 85mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smoother filling. Do not overmix once eggs are added. Chill thoroughly for the best texture and flavor development before serving.

Tried this recipe?

Let us know how it was!