If you’re looking for a show-stopping, fruity dessert that’s as beautiful as it is delicious, this lemon raspberry swirl cheesecake is it. With its creamy cheesecake filling, vibrant raspberry swirl, and zingy lemon curd, this treat is perfect for spring brunches, summer parties, Easter, or any time you’re craving a slice of sunshine.
This is more than just your average baked fruit cheesecake—it’s a silky-smooth, lemon-scented dessert that balances tart and sweet in every bite. And yes, it’s beginner-friendly!
Why You’ll Love This Lemon Raspberry Swirl Cheesecake
- Bursting with real lemon flavor and sweet-tart raspberries
- Creamy, rich, and perfectly balanced
- Beautiful swirls that wow guests
- Easy to make ahead for events and holidays
- Can be made gluten-free or eggless
- Kid-friendly, freezer-friendly, and party-approved
- Insta-worthy dessert with bright, bold colors
Ingredients for Lemon Raspberry Swirl Cheesecake
For the Graham Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 3 cups full-fat cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
Raspberry Swirl:
- ½ cup raspberry puree (strained from fresh or thawed frozen raspberries)
- 1 tbsp sugar
- Optional: a few drops of red food coloring
Lemon Swirl:
- ½ cup lemon curd (store-bought or homemade)
- 1 tbsp lemon juice
- Optional: a few drops of yellow food coloring
Garnish (Optional):
- Whipped cream
- Lemon zest curls
- Fresh raspberries
- Mint leaves
Pro Tip: Use room temperature ingredients for the smoothest batter. Want it gluten-free? Swap graham crackers for GF cookies or almond flour.
How to Make Lemon Raspberry Swirl Cheesecake (Step-by-Step)
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham crumbs, melted butter, and sugar.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill in the fridge while you prepare the filling.
Step 2: Mix the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla, sour cream, lemon zest, and lemon juice.
Avoid overmixing—too much air can cause cracks!
Step 3: Make the Swirls
- Lemon Swirl: Mix lemon curd and lemon juice (+ food coloring if desired).
- Raspberry Swirl: Combine raspberry puree and sugar (+ food coloring if using).
Step 4: Assemble the Cheesecake
- Pour half of the filling over the crust.
- Spoon small dollops of raspberry and lemon mixtures on top.
- Use a knife or skewer to gently swirl in a figure-eight pattern.
- Pour the remaining cheesecake batter on top. Repeat swirl with remaining mixtures.
Want pro-level marbling? Use a toothpick and don’t over-swish.
Step 5: Bake It!
- Place pan in a water bath (optional but helps prevent cracking).
- Bake for 50–60 minutes, or until the center is mostly set with a slight jiggle.
- Turn off the oven and let cool inside with door cracked for 1 hour.
Step 6: Chill & Serve
- Chill the cheesecake in the fridge for 4 hours minimum, ideally overnight.
- Top with whipped cream, zest, and berries before serving.
Pro Tips for the Perfect Lemon Raspberry Swirl Cheesecake
- How to swirl cheesecake beautifully? Use light touches and don’t overmix colors.
- No water bath? Place a pan of hot water on the oven rack below to add steam.
- Want more tang? Add extra zest or a few drops of lemon extract.
- No food coloring? Totally optional—the natural fruit color is gorgeous on its own.
How to Serve Lemon Raspberry Swirl Cheesecake
- As a show-stopping centerpiece for summer dinners
- With iced tea, coffee, or sparkling lemonade
- As a Mother’s Day brunch dessert
- In mini cheesecake jars for picnics
Pro Tip: Slice cleanly using a knife dipped in hot water and wiped between cuts.
Nutritional Info (Per Slice – Approx.)
| Nutrient | Value |
|---|---|
| Calories | 380 kcal |
| Carbs | 36g |
| Protein | 6g |
| Fat | 25g |
| Sugar | 28g |
| Cholesterol | 110mg |
| Sodium | 280mg |
| Vitamin C | 6% DV |
| Calcium | 10% DV |
Health Tip: Use light cream cheese and Greek yogurt for a reduced-fat option.
Storage & Freezing Lemon Raspberry Swirl Cheesecake
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly in plastic wrap + foil. Freeze for up to 2 months.
- Reheating: Cheesecake is best cold, but you can gently warm a slice for 10–15 seconds in the microwave.
Leftover hack: Crumble it over vanilla ice cream for a next-level sundae!
FAQs – Lemon Raspberry Swirl Cheesecake
Can I use frozen raspberries in cheesecake?
Yes, just thaw and strain them before pureeing to avoid excess moisture.
What’s the secret to creamy cheesecake?
Use full-fat dairy, room temperature ingredients, and avoid overbeating.
Can I make this cheesecake gluten-free?
Absolutely! Swap the graham crackers with GF cookies or almond flour crust.
What pan is best for swirl cheesecake?
A springform pan is ideal. For minis, use a muffin tin or silicone molds.
Can I make it without eggs?
Yes! Try an egg replacer like chia eggs or aquafaba, but texture will vary.
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Conclusion: A Cheesecake to Remember
Now you know how to make the best lemon raspberry swirl cheesecake at home—beautiful, creamy, tangy, and perfect for any celebration.
It’s an easy fruit swirl cheesecake that checks every box: gorgeous, delicious, and unforgettable.
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