Raspberry Swirl Lemon Cheesecake

You know those desserts that just wow everyone? Yeah, this Raspberry Swirl Lemon Cheesecake is one of them. It’s creamy, tangy, and has that sweet berry swirl that makes it look super fancy—but guess what? It’s easier than it looks.

I made this last weekend for a small get-together, and people couldn’t stop talking about it. The lemon gives it that fresh zing, and the raspberry? Oh man, it’s like the perfect little surprise in every bite. If you’re looking for a treat that’s both pretty and yummy, this one’s it.

We’ll walk you through how we made it step by step. You don’t need to be a pro. Just grab your ingredients and let’s bake this beautiful thing together.

Why You’ll Love This Recipe

• Fresh and Tangy: Lemon zest and juice make the cheesecake bright and clean. It’s not too sweet, not too sour—just right.
• Creamy Texture: The filling is smooth and soft, but still firm enough to slice cleanly. The cream cheese and sour cream give it that perfect richness.
• Raspberry Swirl: Fresh berries are cooked into a quick sauce, then swirled into the batter. It looks beautiful and adds just the right bit of tartness.
• Simple Steps, Big Flavor: No water bath. No special skills needed. If you can mix, pour, and swirl, you can make this cheesecake.
• Make-Ahead Dessert: It needs to chill, so you can make it the night before and not worry about last-minute baking.

What You Need to Know Before You Start

Prep and Cook Time

• Prep Time: 25 minutes
• Cook Time: 50–55 minutes
• Cooling + Chill Time: At least 6–8 hours in the fridge (overnight is best)
• Total Time: About 8½–9 hours (most of that is waiting)

Yield

• One 9-inch cheesecake
• Serves about 12 slices depending on how big you cut them

Skill Level

• Intermediate. It’s not hard, but it’s best if you’ve baked something before. No tricky water bath. Just follow the steps and take your time.

Required Kitchen Tools

You’ll need some basic kitchen tools for this cheesecake:

• 9-inch springform pan: This pan has sides that come off, so your cheesecake won’t stick. It’s a must.
• Mixing bowls: At least two—one for the crust, one for the filling.
• Hand or stand mixer: To beat the cream cheese until it’s smooth and fluffy.
• Zester or grater: For the lemon zest.
• Juicer or fork: For squeezing fresh lemon juice.
• Saucepan: For making the raspberry swirl.
• Strainer: To remove raspberry seeds from the sauce.
• Rubber spatula: Helps you mix gently and scrape bowls clean.
• Measuring cups and spoons: For accuracy in baking.

Ingredients

Crust

• 1 (12 oz) package Golden or Lemon Oreos – Crush these cookies until they’re fine crumbs. You can use a food processor or place them in a zip bag and crush with a rolling pin.
• ¼ cup (2 oz) unsalted butter, melted – This holds the crumbs together and adds rich flavor. Use real butter for best taste.

Raspberry Swirl

• 6 oz fresh raspberries – You’ll cook these into a quick sauce. Frozen raspberries can also work, but fresh give a better swirl.
• 2 tablespoons granulated sugar – Helps break down the raspberries and adds sweetness to the sauce.

Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened – Full-fat, brick-style cream cheese is best. Let it sit at room temperature for 1 hour before using.
• ¾ cup (150g) granulated sugar – Just the right amount to sweeten the cheesecake without overpowering the lemon.
• 3 tablespoons heavy cream – This makes the texture even smoother.
• ⅓ cup (3.5 oz) sour cream or Greek yogurt – Adds creaminess and a light tang that balances the richness.
• Zest of 2 medium lemons – Gives a strong lemon flavor without extra liquid.
• ⅓ cup (2.6 oz) fresh lemon juice – Adds brightness and a clean, tangy taste.
• 3 large eggs, room temperature – Eggs help bind everything together. They should be room temp so they mix in easily.

Whipped Cream Topping

• 1 cup (8 oz) heavy whipping cream – Whip this to soft peaks for a fluffy topping.
• 2 tablespoons powdered sugar – Sweetens the cream without making it grainy.
• 1 teaspoon dry milk powder (optional) – This helps the whipped cream stay firm if you’re making it ahead.
• Fresh raspberries (optional) – For decoration and added color on top of the whipped cream.

Variations for Raspberry Swirl Lemon Cheesecake

• Use Graham Crackers Instead of Oreos: If you prefer a more traditional crust, use 1½ cups graham cracker crumbs and 5 tablespoons melted butter.
• Try a Blueberry or Strawberry Swirl: Swap raspberries for fresh or frozen blueberries or strawberries. Cook the same way, strain, and swirl into the batter.
• Add Vanilla: For a softer flavor, mix 1 teaspoon of pure vanilla extract into the cheesecake batter.
• Make Mini Cheesecakes: Use a muffin tin with paper liners. Bake for 18–22 minutes, then chill.
• No Topping: If you want to skip whipped cream, you can dust the cheesecake with powdered sugar or leave it plain. It’s beautiful either way.

How to Make Raspberry Swirl Lemon Cheesecake – Step-by-Step Instructions

1. Make the Crust

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside bottom and sides in foil if you want to prevent leaks.
2. Crush the Golden or Lemon Oreos into fine crumbs using a food processor or a rolling pin and zip bag.
3. Mix the cookie crumbs with melted butter in a bowl until fully combined and the crumbs look like wet sand.
4. Press the mixture firmly into the bottom of your pan, using the bottom of a glass or measuring cup.
5. Bake the crust for 10 minutes. Remove and set aside to cool slightly while you make the filling.

2. Make the Raspberry Swirl

1. In a small saucepan, combine the raspberries and 2 tablespoons of sugar over medium heat.
2. Cook for 5–8 minutes, stirring and mashing gently with a spoon, until the berries break down and the mixture thickens.
3. Remove from heat and press the sauce through a fine mesh strainer into a bowl to remove the seeds. Let it cool while you prepare the cheesecake filling.

3. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese on medium speed with a hand mixer or stand mixer until smooth and fluffy—about 2 minutes.
2. Add the sugar, lemon zest, and lemon juice. Beat again until smooth and well combined.
3. Mix in the sour cream (or Greek yogurt) and heavy cream, beating on low speed until creamy.
4. Add the eggs one at a time, mixing on low and just until combined. Don’t overmix—this can cause cracks later.
5. Pour the cheesecake batter over the baked crust and smooth the top with a spatula.

4. Swirl in the Raspberry Sauce

1. Use a spoon to drop small amounts of the raspberry sauce over the surface of the cheesecake batter.
2. Drag a toothpick or knife gently through the drops to create a swirl pattern. Don’t overdo it—you want pretty streaks, not full mixing.

5. Bake the Cheesecake

1. Place the cheesecake on the middle rack and bake at 325°F (163°C) for 50–55 minutes. The center should still jiggle slightly when you move the pan.
2. Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
3. Remove and cool to room temperature, then chill in the fridge for at least 6 hours, preferably overnight.

Serving and Decoration

Once the cheesecake has chilled completely, you can decorate it before serving:

• Whipped Cream Topping: In a chilled bowl, whip 1 cup of heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon dry milk powder (optional) until soft peaks form. Pipe or dollop over the edges of the cheesecake.
• Fresh Raspberries: Place a few berries on top of the whipped cream or in the center for a simple, fresh look.
• Lemon Zest Curls: Add a few strands of lemon zest for a bright touch.

To slice cleanly, dip a sharp knife in hot water and wipe it between each cut.

How to Serve Raspberry Swirl Lemon Cheesecake

This cheesecake is best served chilled. Try pairing it with:

• A cup of black tea or coffee for a rich contrast
• Light fruit salad on the side
• A drizzle of raspberry sauce or lemon glaze for extra flair

Storing Raspberry Swirl Lemon Cheesecake

• In the Fridge: Keep leftovers tightly covered or in an airtight container for up to 5 days.
• In the Freezer: You can freeze the cheesecake (without whipped cream) for up to 2 months. Wrap slices in plastic wrap and foil, then thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Soft cream cheese and room-temperature eggs mix better and create a smoother filling.
• Don’t Overmix: Mix just until each ingredient is combined to avoid cracks and air bubbles.
• Chill Completely: This cheesecake needs time to set. Overnight chilling gives the best results.
• Raspberry Sauce Too Thin? Simmer a few more minutes until thickened slightly before straining.
• Prevent Overbaking: Check at 50 minutes. The center should have a slight jiggle, like Jell-O.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice	~370	26g	29g	20g	6g

Note: Nutrition values are estimates and may vary based on ingredients used.

Raspberry Swirl Lemon Cheesecake FAQs

Can I make this cheesecake without a springform pan?
A regular 9-inch cake pan can work, but removing the cheesecake cleanly will be harder. Line the pan with parchment paper for easier lifting.

Can I skip the raspberry swirl?
Yes. The lemon cheesecake still tastes amazing without it, or you can swirl in your favorite berry sauce.

Why did my cheesecake crack?
This can happen if it’s overmixed, overbaked, or cooled too quickly. Follow the steps closely to avoid it, but even cracked cheesecake tastes great.

Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor. Bottled juice is okay in a pinch but will be more tart and less fragrant.

Conclusion

This Raspberry Swirl Lemon Cheesecake is creamy, citrusy, and swirled with just enough raspberry to keep every bite interesting. It’s a dessert you can proudly bring to a gathering—or enjoy quietly at home with a fork straight from the fridge. If you’re looking for something fresh, simple, and full of flavor, this cheesecake is it.