Lemon Raspberry Cheesecake Squares

My sister brought these to a summer dinner party three years ago, and I watched my usually reserved aunt eat three pieces in a row without saying a word. The tart lemon against the creamy sweetness had everyone reaching back for more, and someone asked for the recipe before dessert was even cleared. I finally made them myself on a quiet Tuesday afternoon, and the kitchen filled with this bright, citrusy warmth that felt like bottling sunshine.

I made a batch for my neighbor who had just gotten home from the hospital, and when I came by with the box, her whole expression changed. She called me the next day to say she'd shared them with her daughter over tea, and they'd spent an hour talking about summers and citrus trees. That's when I realized these squares were about more than just dessert.

Ingredients

• Graham cracker crumbs: Use the regular kind unless you're avoiding gluten, and don't skip pressing them firmly into the pan or they'll stay loose and crumbly.
• Unsalted butter: Melt it before mixing so everything binds together smoothly without overmixing.
• Cream cheese: Let it sit on the counter for at least an hour so it beats into a truly smooth base without lumps.
• Eggs: Add them one at a time and mix gently after each one, just until combined.
• Lemon zest and juice: Fresh lemons make an enormous difference in brightness, so don't reach for the bottled stuff.
• Sour cream: This keeps the cheesecake from being too dense and adds a subtle tang that balances the sweetness.
• Fresh raspberries: Cook them down slightly to thicken the sauce, and always strain out the seeds for a silky swirl.

Instructions

Build your foundation:

Heat the oven to 325°F and line your 8-inch square pan with parchment paper, letting it overhang on two sides so you can lift everything out later. Mix the graham crumbs with sugar, melted butter, and a pinch of salt, then press it firmly across the bottom of the pan with the bottom of a measuring cup.

Toast the crust:

Bake for 10 minutes until it's fragrant and just starting to deepen in color. Let it cool while you work on the rest so it doesn't soften the cheesecake layer.

Coax the raspberries:

In a saucepan over medium heat, cook your raspberries with sugar and a touch of lemon juice, stirring gently as they break down into a loose jam. Once thickened slightly, push everything through a fine sieve to catch the seeds, then set the sauce aside to cool completely.

Cream the filling:

Beat softened cream cheese and sugar together until completely smooth, then add eggs one at a time, mixing gently after each. Fold in vanilla, lemon zest, lemon juice, and sour cream until just combined without overworking the batter.

Assemble the layers:

Pour the cheesecake mixture over your cooled crust and smooth the top with a spatula. Drop spoonfuls of the cooled raspberry sauce across the surface, then use a toothpick or thin knife to swirl gently back and forth for a marbled look.

Bake with patience:

Bake for 30 to 35 minutes, watching until the edges are set but the very center still jiggles slightly when you tap the pan. This little wobble is what keeps the texture creamy, so resist overbaking.

Rest and chill:

Let the pan cool to room temperature on the counter, then cover it and refrigerate for at least 2 hours. The flavors deepen and everything sets perfectly during this time.

Save

My niece helped me cut these into perfect squares last summer, carefully lifting each piece out with parchment paper, and she announced that making dessert together was better than eating it. I think she was right.

Why the Flavors Work Together

There's something about lemon that makes rich things feel lighter, and raspberries add a natural tartness that stops the cheesecake from tasting heavy. The buttery crust grounds everything with earthiness, so no single flavor takes over. The balance is what makes people come back for seconds.

Timing and Make-Ahead Strategy

These squares actually improve a day or two after baking because the flavors settle together and the texture becomes more uniform. You can make them up to three days ahead and store them covered in the refrigerator, which makes them perfect for planning ahead. If you need to freeze them, they hold well for up to a month when wrapped tightly.

Ideas for Serving and Variation

Serve these chilled with a dusting of lemon zest on top, or add a dollop of whipped cream if you're feeling generous. They pair beautifully with sparkling wine or a light Moscato. You can swap the raspberries for blackberries or blueberries, though you may need to adjust the cooking time slightly since different berries release liquid at different rates.

• A squeeze of fresh lemon juice just before serving brightens the whole thing and reminds people why they loved it.
• If you're using frozen raspberries, thaw them completely and drain away any excess liquid so the sauce isn't watery.
• Cut the squares with a warm, wet knife between each slice so the edges stay clean and the presentation stays elegant.

Save

These squares have a way of turning an ordinary moment into something worth remembering. There's real joy in the way they look when you cut into them, all those ribbons of raspberry swirled through the cream.

Common Questions

→ How do I achieve the perfect raspberry swirl?

Cook raspberries with sugar and lemon juice until slightly thickened, then cool and drop spoonfuls over the cheesecake batter. Use a toothpick to gently swirl the sauce for a marbled effect.

→ Can I use frozen raspberries instead of fresh ones?

Yes, thaw and drain frozen raspberries thoroughly before using to avoid excess moisture in the swirl.

→ What type of pan is recommended for baking these squares?

An 8-inch square baking pan lined with parchment paper helps with even baking and easy removal.

→ How long should the squares chill before serving?

Chill for at least 2 hours to allow the cheesecake layer to set properly and flavors to meld.

→ Is there a gluten-free alternative for the crust?

Substitute regular graham crackers with gluten-free graham crumbs to make the crust gluten-free.