Name: Cheesecake Cookies Recipes with Raspberry Lemon Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup fresh raspberries; Optional: extra lemon zest and raspberries for garnish

Jump to Recipe

Cheesecake Cookies Recipes have a way of making life taste a little sweeter, don’t they? This raspberry lemon cheesecake carries the charm of summer afternoons, balanced with a creamy texture that feels indulgent but never heavy. I’ve always loved how a lemon cheesecake recipe can brighten a room—the zesty lemon keeps things light while the berries do their sweet magic. You know how strawberry cheesecake cookies recipes make you want to sneak into the kitchen at midnight? This has the same effect, except with a refreshing twist. Think of it as if raspberry lemon cake recipe met blueberry cheesecake recipes in a pastry shop and decided to stay together. It’s simple, it’s homey, and it feels like something we can bake with a little music in the background and the window cracked open. This isn’t your average lemon meringue cheesecake recipe—it’s softer, tangier, and perfect when topped with that dreamy lemon curd cheesecake recipe finish. If you’ve been waiting for an excuse to bake something both comforting and show-stopping, I think this one’s calling your name.

1) Key Takeaways
2) Easy Raspberry Lemon Cheesecake Recipe
3) Ingredients for Raspberry Lemon Cheesecake
4) How to Make Raspberry Lemon Cheesecake
5) Tips for Making Raspberry Lemon Cheesecake
6) Making Raspberry Lemon Cheesecake Ahead of Time
7) Storing Leftover Raspberry Lemon Cheesecake
8) Try these desserts next!
9) Raspberry Lemon Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake blends tangy lemon with fresh raspberries for a bright finish.
The crust uses graham crackers for a buttery base that balances the creamy filling.
It works well as a make ahead dessert for gatherings.
The recipe is approachable for beginners but still impressive on the table.

2) Easy Raspberry Lemon Cheesecake Recipe

I’ve made cheesecakes that cracked like sidewalks in July, and I’ve made ones that looked bakery perfect. This raspberry lemon cheesecake recipe leans toward the latter, but don’t sweat if it’s not picture perfect. The flavors do the heavy lifting. Cheesecake Cookies Recipes often feel intimidating, but when you break it down into steps, the process feels more like a calm weekend project than a science experiment.

The filling is smooth and bright thanks to lemon juice and zest. Fresh raspberries folded in keep each bite from feeling too heavy. And that crust? It’s buttery and crumbly and exactly what you want under something creamy. I once tried swapping graham crackers for digestive biscuits, but honestly, the American classic still wins for me.

When I tested this recipe for Camila Cooks, I kept sneaking forkfuls straight from the fridge. Cold cheesecake on a warm afternoon feels like a secret luxury, don’t you think?

3) Ingredients for Raspberry Lemon Cheesecake

Graham Cracker Crumbs: These give you that familiar crust that holds everything together. I’ve pressed them in with the bottom of a measuring cup to get an even layer, and it works like a charm.

Sugar: Just enough to sweeten the crust and the filling. I use granulated sugar, but if all you’ve got is superfine, that works too.

Unsalted Butter: Melted butter binds the crust into one neat base. Plus, it adds that rich flavor we crave with cheesecake.

Cream Cheese: Softened cream cheese is key for that silky filling. If you forget to bring it to room temperature, you’ll end up with lumps. Trust me, I’ve been there.

Eggs: Eggs keep the filling stable. Add them one at a time so the mixture stays smooth.

Lemon Zest and Juice: They brighten the cheesecake, giving it a fresh kick that balances the richness.

Vanilla Extract: Just a teaspoon, but it rounds out the flavor.

Sour Cream: This softens the filling and adds a little tang that plays well with the lemon.

Raspberries: Fresh raspberries add bursts of tartness and color. They make the cheesecake feel both homey and a little fancy.

4) How to Make Raspberry Lemon Cheesecake

Step 1: Preheat your oven to 325°F. Don’t skip this, an even bake starts with the right temperature. I learned the hard way that a cold oven means uneven cheesecake.

Step 2: Stir the graham cracker crumbs, sugar, and melted butter. Press the mix into the base of a springform pan. It’s crumbly at first, but once pressed, it sets firm.

Step 3: Beat cream cheese and sugar until creamy. Add eggs one at a time. Scrape the bowl often. Lumpy cheesecake isn’t what we’re after.

Step 4: Mix in lemon zest, lemon juice, vanilla, and sour cream. The batter should look glossy and smooth. If it feels heavy, you’ve likely over-mixed.

Step 5: Pour the filling over the crust. Scatter raspberries on top. They’ll sink a little, and that’s exactly what you want.

Step 6: Bake for about 55 minutes. The center should jiggle slightly. Overbaked cheesecake loses its charm quickly.

Step 7: Cool completely, then chill for at least four hours. Overnight is even better. Cold cheesecake slices like a dream.

5) Tips for Making Raspberry Lemon Cheesecake

I once rushed the chilling step, and the cheesecake slid across the plate like pudding. Patience pays off here. Let it rest in the fridge until it’s firm enough to slice. Cheesecake Cookies Recipes, whether classic or flavored like this one, always benefit from extra chill time.

If your cheesecake cracks, don’t panic. A dollop of whipped cream or a scatter of raspberries hides just about anything. Plus, it looks intentional. I’ve even used a swirl of lemon curd across the top, which gave it a bakery finish without much effort.

Don’t skimp on the lemon zest. It adds more flavor than you’d think. Once, I grated a full lemon and thought it might be too much, but it gave the cheesecake a spark that balanced the richness perfectly.

6) Making Raspberry Lemon Cheesecake Ahead of Time

Cheesecakes keep well in the fridge, and this one is no different. I often make it a day before guests arrive, which saves stress. By the time dessert rolls around, it’s chilled, set, and ready to serve. That’s one less thing to worry about when the house is full.

If you plan to serve it for a special event, prepare it two days ahead. Cheesecake flavor deepens as it rests. The lemon notes mellow, and the raspberries shine even brighter.

Just keep it wrapped tightly. I use plastic wrap pressed against the surface to prevent fridge odors. Nothing ruins cheesecake faster than it tasting like last night’s garlic bread.

7) Storing Leftover Raspberry Lemon Cheesecake

Leftovers store beautifully in the fridge for up to five days. I like to slice mine and wrap each piece in parchment before slipping them into containers. That way, they’re ready for a quick snack without the need to cut again.

If you want to stretch the life of the cheesecake, freezing works well too. Wrap slices tightly and freeze for up to a month. Thaw in the fridge overnight, and they’ll taste nearly as good as fresh.

One word of advice: don’t freeze with fresh raspberries on top. They turn mushy. Add those right before serving for the best texture and look.

8) Try these desserts next!

9) Raspberry Lemon Cheesecake