If you’re anything like me and love a dessert that’s both fresh and indulgent, then this Raspberry Lemon Cheesecake Recipe is going to wow your taste buds. It’s that perfect balance—rich, creamy cheesecake with a bright zing from fresh lemon and the sweet-tart burst of raspberries. I always find it’s a showstopper for spring and summer gatherings but also comforting enough to enjoy any time you need a little sweet pick-me-up.

What makes this Raspberry Lemon Cheesecake Recipe especially worth trying is how simple ingredients come together in a way that feels special without a ton of fuss. I love that you can make it ahead for parties or treat yourself after a long day—plus, the crust’s golden graham cracker base adds that satisfying crunch that pairs perfectly with the creamy filling. Trust me, once you make it, you’ll want to keep this recipe in your regular rotation!

Ingredients You’ll Need

These ingredients blend classic cheesecake flavors with fresh fruits to create that unmistakable raspberry-lemon combo we all crave. A quick tip before you shop: use fresh lemons for the best zing, and pick ripe, juicy raspberries if you can—fresh or frozen works great here.

Graham cracker crumbs: Look for finely crushed crumbs for a smooth crust that holds together well.
Sugar: Divided sugar lets you control sweetness layers between crust, filling, and raspberry puree.
Butter: Use unsalted and melted to mix into the crust for that perfect buttery crunch.
Raspberries: Fresh if possible; otherwise, frozen work beautifully after thawing and draining any extra moisture.
Lemon zest and juice: Refreshing, and it brightens the whole cheesecake—don’t skip this!
PHILADELPHIA Original Cream Cheese Spread: Softened for smooth mixing; makes the texture ultra creamy.
Eggs: Bring richness and help the cheesecake set without cracking.

Variations

I love making this Raspberry Lemon Cheesecake Recipe my own by playing around with the fruits and crust here and there. Feel free to personalize it—you really can’t go wrong.

Mixed Berry Variation: Swap half the raspberries for blueberries or blackberries for an extra berry burst. I tried this last summer, and it added such a lovely depth of flavor!
Gluten-Free Crust: Use gluten-free graham crackers or almond flour mixed with a bit of sugar and butter for a crust everyone can enjoy.
Lemon-Only Cheesecake: Feel free to nix the raspberries and amp up the lemon zest and juice for a classic lemon cheesecake instead.
Mini Cheesecakes: Make this recipe in a muffin tin with paper liners for cute individual servings—great for parties or gifts.

How to Make Raspberry Lemon Cheesecake Recipe

Step 1: Prep the Crust

Start by combining the graham cracker crumbs with 2 tablespoons of sugar and melted butter in a bowl until it’s well mixed and sandy. Press this mixture firmly into the bottom of a springform pan. I find using the bottom of a glass helps pack the crust evenly. Pop it in the fridge while you get the filling ready—that helps it set nicely and prevents sogginess.

Step 2: Make the Raspberry Puree

In a small saucepan, combine the frozen raspberries and sugar (46g) over medium heat. Simmer, stirring gently, until the mixture breaks down and thickens into a vibrant puree—about 8-10 minutes. Strain through a fine sieve to remove seeds for a smooth texture. Let this cool completely before using to swirl into the cake or as a topping.

Step 3: Mix the Cheesecake Filling

Beat the softened cream cheese and 1 cup plus 2 tablespoons of sugar together until smooth and creamy—no lumps allowed! Add lemon zest and freshly squeezed juice for that fresh zing. Then add eggs one at a time, mixing gently but thoroughly after each. Finally, fold in 1.5 cups of the raspberries to get little bursts of fruit throughout the filling.

Step 4: Bake with Care

Pour the cheesecake filling over the chilled crust. Spoon dollops of raspberry puree on top, then use a skewer or butter knife to swirl it through the batter gently—don’t overmix or it will lose that pretty marbled effect. Bake at 325°F (160°C) for around 55-65 minutes until the edges are set and the center still slightly jiggles. This part’s key—overbaking can dry it out, so watch closely!

Step 5: Cool and Chill

Once baked, let your cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight. This resting time is when the flavors deepen and the texture really firms up to that creamy yet sliceable perfection we all want.

How to Serve Raspberry Lemon Cheesecake Recipe

Raspberry Lemon Cheesecake Recipe - Recipe Image

Garnishes

I love topping this cheesecake with a handful of fresh raspberries and a sprinkle of lemon zest right before serving—it adds freshness and color that makes it irresistible. Sometimes a dollop of whipped cream or a drizzle of the leftover raspberry puree is perfect to round it out, especially if you’re serving guests.

Side Dishes

This cheesecake pairs beautifully with a light green salad if you want to serve it after dinner, or simply enjoy it with a cup of good coffee or tea for a sweet afternoon treat. I’ve also made fruit-infused sparkling water alongside it for a refreshing combo.

Creative Ways to Present

For birthdays or special occasions, I like to serve individual slices on pretty dessert plates topped with fresh mint leaves and edible flowers for a delicate look. Another fun idea is layering small portions of the cheesecake in clear glass jars with extra raspberry purée for a layered parfait effect—kids and adults both love it!

Make Ahead and Storage

Storing Leftovers

After enjoying your cheesecake feast, wrap leftover slices tightly with plastic wrap or store them in an airtight container in the fridge. This keeps the cake moist and prevents it from picking up any fridge odors. I find mine stay delicious for up to 4 days—though they rarely stick around that long!

Freezing

I’ve frozen this Raspberry Lemon Cheesecake Recipe a few times when preparing for larger gatherings. Just slice it first, wrap each piece in plastic wrap followed by foil, and place in a freezer-safe container. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before serving to maintain texture and flavor.

Reheating

Since cheesecake is best served chilled, I usually recommend eating leftovers cold straight from the fridge. But if you prefer it a bit less chilled, let it sit at room temperature for about 15-20 minutes before diving in. Avoid microwaving, as it can alter the creamy texture and make it soggy.

FAQs

Can I use frozen raspberries in the Raspberry Lemon Cheesecake Recipe?

Absolutely! Frozen raspberries work well, especially for the puree. Just thaw them first and drain any excess juice to avoid making the cheesecake too watery. Fresh raspberries are ideal for folding into the filling and for garnishes, but frozen ones are a great, convenient option too.
How do I prevent cracks in my cheesecake?

Cracks can happen if the cheesecake bakes too quickly or cools too fast. Baking at a lower temperature (325°F/160°C) and avoiding overbaking helps a lot. Also, cooling it gradually—first at room temperature before chilling in the fridge—reduces cracking. If cracks do occur, a swirl of raspberry puree on top can help disguise them beautifully.
Can I make this cheesecake without a springform pan?

You can, but a springform pan is highly recommended because it allows you to release the cheesecake without damaging the crust or edges. If you don’t have one, try lining a regular cake pan with parchment paper that extends over the edges for easy removal.

Final Thoughts

This Raspberry Lemon Cheesecake Recipe is more than just a dessert to me—it’s a celebration of fresh, vibrant flavors combined with creamy comfort. Making it always feels like a little act of kindness to myself and anyone I share it with. I hope you give it a try soon and find yourself loving it as much as I do; it’s one of those recipes that bring smiles every single time!