If you’re anything like me, there’s something incredibly satisfying about the bright, tangy burst that raspberries and lemon bring to a rich, creamy cheesecake. This Raspberry Lemon Cheesecake Recipe is just that—easy to make, dramatically delicious, and perfect for any occasion when you want a dessert that feels both elegant and homey. Whether it’s a weekend treat or a showstopper for a gathering, the balance of sweet and tart keeps everyone coming back for more.

I first made this Raspberry Lemon Cheesecake Recipe for a summer barbecue, and it was a hit immediately. The fresh raspberries and zesty lemon are the star players, cutting through the luscious cream cheese filling with just the right amount of brightness. Plus, the raspberry puree on top adds such a lovely, vibrant finish—trust me, you’re going to want this in your dessert rotation!

Ingredients You’ll Need

Each ingredient here plays its part in creating the perfect balance of creamy texture, fresh fruit flavor, and just enough sweetness. A few tips on choosing the best versions will help set your Raspberry Lemon Cheesecake Recipe up for success.

Graham cracker crumbs: Look for finely crushed crumbs for an even, sturdy crust that won’t crumble apart.
Sugar: Divided into the crust and filling, using regular granulated sugar works best to sweeten without overpowering.
Butter: Melted and cooled, butter binds the graham cracker crust for that classic buttery crunch.
Raspberries: Fresh or frozen, just make sure they’re ripe and flavorful for the best fruit punch in your cheesecake.
Lemon (zest and juice): Fresh lemon gives the cheesecake that bright citrus pop—you don’t want canned juice here!
PHILADELPHIA Original Cream Cheese: Softened to room temperature for smooth mixing and creamy texture typical of a great New York-style cheesecake.
Eggs: They add structure and richness, so use fresh eggs at room temp for smooth batter.
Frozen raspberries for puree: Perfect for a vibrant, natural topping that’s both tart and sweet.
Sugar for raspberry puree: Balances the tartness of the frozen raspberries.

Variations

I love how flexible this Raspberry Lemon Cheesecake Recipe can be. Feel free to put your spin on it—it’s a recipe that really welcomes creativity.

Crust swap: I sometimes swap graham crackers for digestive biscuits or even crushed almonds to change up the base texture and flavor.
Fruit twists: Adding blueberries or blackberries along with raspberries makes for a gorgeous mixed-berry cheesecake variation.
Lemon intensity: If you want a sharper lemon flavor, adding a little lemon extract gives a punchier zest without the bitterness.
Dairy alternatives: For a lighter version, try mixing part cream cheese with Greek yogurt—it adds tang and cuts richness.
Sugar substitution: Using honey or maple syrup in the filling brings a different sweetness profile that I find really interesting.

How to Make Raspberry Lemon Cheesecake Recipe

Step 1: Prepare the Crust

Start by combining the graham cracker crumbs with 2 tablespoons of sugar and the melted butter in a bowl. Mix it until everything’s evenly moistened—it should feel like damp sand. Press this mixture firmly into the bottom of a springform pan, creating an even layer. I like to use the bottom of a glass to really press it down solidly, so it holds together when slicing later. Pop it in the fridge to chill while you make the filling.

Step 2: Make the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add 1 cup plus 2 tablespoons of sugar, then eggs one at a time, mixing well after each addition. Next, mix in the lemon juice and zest along with about 2 cups of the fresh raspberries. The lemon keeps the cheesecake refreshingly light, and the raspberries create delightful pink swirls—don’t overmix or you’ll lose that pretty marble effect!

Step 3: Bake the Cheesecake

Pour the filling over the chilled crust and smooth the top with a spatula. Bake at 325°F (160°C) for about 60-70 minutes. The edges should be set but the center will still wobble slightly—that’s how you know it’s perfectly creamy inside. Pull it out and let it cool completely at room temp before refrigerating overnight for the best texture.

Step 4: Prepare the Raspberry Puree

While the cheesecake cools, make the raspberry puree by gently simmering frozen raspberries with sugar until they break down into a thick sauce. Strain out the seeds if you prefer a smooth topping. Spoon the puree over the chilled cheesecake right before serving for that fresh berry finish—it’s my favorite part of the recipe!

How to Serve Raspberry Lemon Cheesecake Recipe

Raspberry Lemon Cheesecake Recipe - Recipe Image

Garnishes

I love topping this cheesecake with a scattering of whole fresh raspberries and a few thin lemon slices or curls. Sometimes I add a sprig of mint for color and fragrance. It not only makes it look inviting but adds a fresh bite that complements the creamy cheesecake beautifully.

Side Dishes

Pair this dessert with a crisp cup of herbal tea or a chilled glass of sparkling wine to balance the richness. Fresh fruit salad or even a dollop of whipped cream on the side are lovely accompaniments I often serve.

Creative Ways to Present

For special occasions, I’ve served this Raspberry Lemon Cheesecake Recipe in individual glass jars layered with raspberry puree and crushed graham cracker crumbs—super cute and easy to personalize. You can also swirl a bit of the raspberry puree directly into the filling before baking for a marbled effect that looks impressive.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake has cooled and the puree is added, cover it tightly with plastic wrap and keep it refrigerated. I find it stays perfectly fresh for up to 5 days, making it a great make-ahead option if you want dessert ready for a party.

Freezing

I’ve frozen this cheesecake successfully by wrapping it tightly in plastic wrap and then in foil before placing it in the freezer. When thawed overnight in the fridge, it keeps its texture quite well, though the raspberry puree topping is best added fresh after thawing.

Reheating

This cheesecake is best served cold, but if you want to take the chill off, I let slices sit at room temperature for about 15 minutes before serving. This softens the texture without compromising the creamy consistency.

FAQs

Can I use fresh raspberries instead of frozen for the puree?

Absolutely! Fresh raspberries make a wonderfully vibrant puree, just gently simmer them with sugar until they break down. Frozen raspberries are convenient and work well too, especially when fresh aren’t in season.
What’s the best way to prevent cracks in the cheesecake?

To avoid cracks, make sure your cream cheese is fully softened and mix just until ingredients combine. Also, baking at a lower temperature and letting the cheesecake cool gradually helps. Running a knife around the edges after baking can prevent sticking that causes cracks.
Can I make this Raspberry Lemon Cheesecake Recipe gluten-free?

Yes! Swap the graham cracker crumbs for gluten-free graham crackers or almond flour to create a delicious gluten-free crust without compromising flavor or texture.
How long should I chill the cheesecake before serving?

I recommend chilling your cheesecake for at least 6 hours, preferably overnight. This ensures the filling sets up nicely and flavors meld together beautifully for the best taste and texture.
Can I make this cheesecake without a springform pan?

While a springform pan makes it easiest to remove the cheesecake without damage, you can use a regular cake pan lined with parchment paper. Just be extra careful when unmolding to keep the crust intact.

Final Thoughts

This Raspberry Lemon Cheesecake Recipe is one of those desserts I come back to again and again because it truly strikes that perfect sweet and tangy balance. I hope you give it a try and enjoy making it as much as I’ve enjoyed fine-tuning it over the years. It’s the kind of recipe that feels like a special treat but is really straightforward to pull off—and once you nail it, you’ll have a new go-to for gatherings or just a delicious way to brighten up your week.