Lemon Raspberry Cheesecake Squares
Bright, zesty, and delightfully creamy, these Lemon Raspberry Cheesecake Squares are the perfect dessert for any occasion. A buttery graham cracker crust serves as the base for a velvety cheesecake layer infused with tangy lemon juice and zest, creating the ultimate balance of sweet and tart. Fresh raspberries are scattered throughout, adding bursts of juicy flavor that complement the rich, citrusy filling. Baked until just set and then chilled to creamy perfection, these squares are as gorgeous as they are delicious. Simple to make and ideal for sharing, they’re a crowd-pleaser for picnics, parties, or weeknight treats. Finish with a dusting of powdered sugar for an elegant touch!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy, about 2 minutes.
Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Pour the cheesecake mixture over the cooled crust and spread it evenly with a spatula.
Gently scatter the fresh raspberries over the cheesecake filling, pressing them slightly into the mix.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Remove the pan from the oven and allow it to cool to room temperature. Then, refrigerate for at least 3 hours (or overnight) to let the cheesecake fully set.
Once chilled, lift the cheesecake out of the pan using the parchment overhang. Slice into squares with a sharp knife, wiping the blade clean between cuts.
Optionally, dust the tops of the squares with powdered sugar before serving.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
