This Lemon Raspberry Cheesecake Squares Recipe is the best cheesecake dessert. The raspberry swirl on top of the cream cheese cheesecake filling looks as good as it tastes. There is something about cream cheese cheesecake recipes that we can’t resist, the creamy goodness combined with the graham cracker crust is the perfect dessert recipe anytime of the year. The addition of raspberries on top of the cream cheese cheesecake filling is just the right amount of sweet to satisfy your craving. A couple of tips you will want to remember to make the best cheesecake recipe is to let your cream cheese come to room temperature before starting your cream cheese cheesecake recipe. The cream cheese will be much easier to mix when it’s softened first and allows for a smoother, creamier cream cheese cheesecake filling. You will also want to make the graham cracker crust recipe a head of time so that it is cool before adding the cream cheese cheesecake filling.



  • 9 full-sheet graham crackers (or 1 and ¼ cups graham cracker crumbs)
  • ½ stick (4 tablespoons) melted butter
  • 2 tablespoons granulated sugar


  • 16 oz. cream cheese, softened to room temperature
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 lemons, juiced and zested
  • Raspberry Swirl
  • ⅓ cup raspberries
  • 1 tablespoon sugar


Preheat oven to 325 degrees. Spray 8×8 baking pan with cooking spray or line with parchment paper and set aside.
Place graham crackers in a food processor and process until you have fine crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8×8 pan and bake for 10 minutes. Set aside to cool.

For the filling, using a stand mixer with the paddle attachment or handheld mixer beat the cream cheese on medium speed until smooth. Add in one egg at a time, mixing thoroughly after each one. Add in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
For the raspberry swirl, place the raspberries and sugar in a blender and blend until smooth. At this point you can strain the mixture to remove the seeds if you prefer.
Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
Bake at 325 for about 35 minutes …

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