Luscious Lemon Raspberry Swirl Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake strikes a perfect balance between rich and refreshing. The lemon gives the filling a bright citrus kick, while the raspberry swirl adds just enough sweetness and color to make it pop. The texture is smooth and creamy, and it slices beautifully. Whether it’s for brunch, holidays, or a weekend dessert, this cheesecake always brings a little sunshine to the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

For the raspberry swirl:
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the cheesecake filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 large eggs

Optional garnish:
Fresh raspberries
Lemon slices or curls
Whipped cream

directions

1. I preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.

2. To make the crust, I mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. I press the mixture firmly into the pan and bake for 8–10 minutes. I set it aside to cool slightly.

3. For the raspberry swirl, I combine the raspberries, sugar, and lemon juice in a small saucepan. I let it simmer for 5–7 minutes until thickened, then press it through a fine mesh sieve to remove the seeds. I set it aside to cool.

4. For the filling, I beat the cream cheese and sugar together until smooth and creamy. I mix in the sour cream, lemon zest, lemon juice, and vanilla until fully incorporated.

5. I add the eggs one at a time, mixing on low speed and scraping down the bowl after each addition.

6. I pour the cheesecake filling over the pre-baked crust and smooth the top. Then I drop spoonfuls of the raspberry puree over the surface and use a knife or skewer to gently swirl it through the batter.

7. I bake the cheesecake for 55–65 minutes, until the edges are set and the center has a slight jiggle.

8. Once done, I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then I refrigerate it for at least 4 hours or overnight to fully set.

9. Just before serving, I garnish the cheesecake with fresh raspberries, lemon slices, or a dollop of whipped cream.

Servings and timing

Servings: 12 slices
Prep time: 30 minutes
Cooking time: 60 minutes
Total time: 1 hour 30 minutes (plus chilling)
Calories: 480 kcal per slice

Variations

• I sometimes add a teaspoon of almond extract to the filling for a subtle twist.

• When I want a nutty crust, I mix crushed almonds or pistachios into the graham cracker base.

• For a more intense raspberry flavor, I double the swirl and layer some into the middle of the filling.

• If I need a shortcut, I use raspberry preserves (warmed and strained) instead of making the puree.

• For a lighter version, I use reduced-fat cream cheese and Greek yogurt in place of sour cream.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It slices cleanest when well chilled. For longer storage, I wrap individual slices tightly in plastic and freeze them. To serve, I thaw them overnight in the fridge. I never reheat this cheesecake—it’s best served cold or at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch and it still works. I always keep the fresh zest, though—it makes a big difference.

How do I get clean, sharp swirls?

I use a thin knife or skewer and drag gently through the raspberry puree just once or twice. Too much swirling can muddy the design.

Can I make this ahead of time?

Absolutely. I make it a day in advance to give it time to set fully in the fridge, and it’s even better the next day.

What kind of raspberries work best?

I use fresh when they’re in season, but frozen raspberries work beautifully too—just thaw and drain any extra liquid before using.

Can I use a different fruit for the swirl?

Yes, I’ve made versions with blueberries, strawberries, and even mango. Just adjust the sugar and lemon juice to taste.

Conclusion

This Luscious Lemon Raspberry Swirl Cheesecake is a dessert I keep coming back to for its flavor, texture, and gorgeous presentation. The tart lemon and sweet raspberry are a perfect pair, and the creamy cheesecake base ties it all together. Whether I’m baking for a celebration or simply want something refreshing and indulgent, this recipe never disappoints.