A creamy cheesecake layered over a buttery graham-cracker crust, swirled with bright lemon and tart raspberry for a gorgeous dessert that’s full of flavour and visual flair.
Why You’ll Love This Recipe
The tang of fresh lemon pairs beautifully with the sweet-tart raspberry swirl, creating a dynamic flavour profile.
The swirled presentation makes it look elegant and special—perfect for company or special occasions.
The buttery graham‐cracker crust gives a satisfying crunch and contrast to the smooth cheesecake filling.
It can be made ahead of time (chilled overnight) so you’re not scrambling right before serving.
With the right steps, it stays creamy and crack-free, so the texture is as good as the taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
¼ cup fresh lemon juice
1 Tbsp lemon zest
3 large eggs
½ cup sour cream
Raspberry Swirl:
½ cup raspberry preserves (or fresh raspberries cooked into a sauce)
1 cup fresh raspberries (optional, for garnish or extra swirl)
¼ cup granulated sugar
1 Tbsp cornstarch
¼ cup water
Directions
Pre-heat oven to 325 °F (≈ 165 °C). Grease a 9-inch springform pan.
In a medium bowl combine graham cracker crumbs, melted butter and ¼ cup sugar. Press firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract, lemon juice and lemon zest. Mix to combine.
Add the eggs one at a time, beating after each addition until just incorporated. Then beat in the sour cream until smooth.
Pour the filling into the crust-lined pan, smoothing the top.
In a small saucepan combine raspberry preserves (or raspberries), ¼ cup sugar, cornstarch and water. Heat over medium, stirring constantly until the mixture thickens (about 5-7 minutes). Let cool slightly.
Drop spoonfuls of the raspberry sauce on the cheesecake filling. Use a knife or skewer to gently swirl the sauce into the filling to create a marbled effect.
Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly when the pan is tapped.
Turn off oven, crack the oven door and let the cheesecake cool inside for about an hour (to reduce cracking). Then refrigerate for at least 4 hours or overnight until fully chilled and set.
Before serving, garnish with fresh raspberries and lemon slices if desired.
Servings and timing
Makes about 12 servings.
Prep time: ~20 minutes
Bake time: 50-60 minutes
Cooling + chilling time: at least 4 hours (preferably overnight)
Variations
Swap the raspberry swirl for strawberry or blueberry for a different berry-lemon combo.
Use a different crust: vanilla wafer crumbs or shortbread rather than graham crackers.
Make mini versions: use muffin tin liners to create individual cheesecakes with same flavour profile.
For a no-bake version: skip the eggs and bake step, use whipped cream folded into cream cheese and set in fridge instead (for a lighter texture).
Add a lemon curd layer under the swirl for extra lemon punch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Cheesecake can be frozen: wrap tightly with plastic wrap and foil. Thaw in the fridge overnight before serving.
There’s no reheating needed—serve chilled for best texture and flavour.
FAQs
What kind of pan should I use for this cheesecake?
A 9-inch springform pan works best so you can easily release the cheesecake and present clean slices.
Why did my cheesecake crack on top?
Cracks often happen from too much air in the batter, baking at too high a temperature, or cooling too quickly. Be sure to use room temperature ingredients, mix gently, bake at moderate heat, and allow gradual cooling (cool in the oven, then chill).
Can I use frozen raspberries for the swirl?
Yes, you can use frozen raspberries—just thaw them and drain any excess liquid before making the sauce so it doesn’t thin out the swirl too much.
Can I make this cheesecake ahead of time?
Absolutely. In fact, it’s best to make it the day before you plan to serve it so it has time to chill and set properly for clean slices and full flavour.
Can I reduce the sugar to make it less sweet?
Yes, you can reduce some of the sugar but remember the lemon and raspberry both bring tartness, so the sweetness balances those flavours. Reducing too much may make it overly tart.
What if I don’t have sour cream?
You can substitute full-fat Greek yogurt in equal amounts for the sour cream; it will give a similar creaminess and slight tang.
How do I get a nice raspberry swirl effect?
Drop small spoonfuls of the raspberry sauce on top of the filled cheesecake, then use the tip of a knife or skewer to drag through the sauce and filling in gentle swirls. Don’t over-mix or the swirl will disappear.
Can I make this in cupcake form instead of one large cheesecake?
Yes, you can make mini cheesecake cups by dividing crust and filling into muffin liners and adjusting bake time (typically ~18-25 minutes).
How do I store the cheesecake after serving part of it?
Cover the remaining cheesecake tightly with plastic wrap or place into an airtight container and store in the fridge. Avoid leaving it uncovered to prevent absorption of fridge odours or drying out.
Conclusion
This Luscious Lemon Raspberry Swirl Cheesecake brings together bold citrus flavour and vibrant berry swirls in a creamy, elegant dessert that’s ideal for any celebration or simply as a special treat. With a crisp crust, smooth filling and beautiful presentation, it’s sure to impress. Take your time with the steps—especially chilling—and you’ll be rewarded with gorgeous slices and delicious taste.
A creamy cheesecake with a buttery graham cracker crust, swirled with tart raspberry and fresh lemon for a vibrant, refreshing dessert perfect for any occasion.
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
24 oz cream cheese (3 packages), softened
1 cup granulated sugar
1 tsp vanilla extract
¼ cup fresh lemon juice
1 Tbsp lemon zest
3 large eggs
½ cup sour cream
Raspberry Swirl:
½ cup raspberry preserves (or raspberry sauce)
1 cup fresh raspberries (optional)
¼ cup granulated sugar
1 Tbsp cornstarch
¼ cup water
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan. Set aside.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Mix in vanilla, lemon juice, and lemon zest. Add eggs one at a time, mixing just until incorporated. Stir in sour cream.
Pour filling over the crust and smooth the top.
To make raspberry swirl: Combine raspberry preserves, ¼ cup sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened, about 5–7 minutes. Let cool slightly.
Drop spoonfuls of raspberry sauce over the cheesecake and swirl gently using a knife or skewer.
Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
Turn off oven and crack door. Let cheesecake cool in oven for 1 hour, then refrigerate for at least 4 hours or overnight.
Garnish with fresh raspberries and lemon slices before serving, if desired.
Notes
Don’t overmix the batter to avoid cracks.
Chill overnight for best texture and clean slicing.
Use a water bath if preferred, to reduce cracking further.
