Today, I want to talk about bright, creamy lemon cheesecakes. If you love desserts with a tangy zing, you are in the right place.
I’ve put together three of my favorite lemon cheesecake recipes that are sure to make your day sweeter. You will find options for everyone, whether you want a grand dessert or cute individual treats.
Jump to Recipe:
- 1. Classic Lemon Raspberry Cheesecake Recipe
- 2. Beautiful Lemon Raspberry Swirl Cheesecake
- 3. Easy Mini Lemon Cheesecakes
Classic Lemon Raspberry Cheesecake Recipe
This bright and creamy dessert is a real treat. This lemon raspberry cheesecake brings together tart lemon with sweet raspberries in a lovely way.
Key Ingredients & Tips for Cheesecake
- Fresh Lemon Zest: This adds a bright, sunny flavor to the cheesecake batter. Don’t skip it; it makes a big difference!
- Raspberry Coulis: A simple sauce made from fresh or frozen raspberries makes this dessert extra special when drizzled on top.
What You Need for Lemon Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries, plus more for topping
⏱️ Time: 1 hour 30 minutes + chilling🍽️ Yields: 8-10 slices
How to Make Lemon Raspberry Cheesecake
Step 1: Prep the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with sugar until it’s smooth and creamy. Add the lemon juice and zest, mixing well. Gently beat in the eggs one at a time, making sure to not overmix. Fold in the fresh raspberries.
Step 3: Bake and Chill
Pour the cheesecake filling over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan. Bake for 60-75 minutes until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let it cool in the oven for an hour. Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or overnight.
Step 4: Serve
Once chilled, run a thin knife around the edge of the pan before releasing the spring. Top your cheesecake with extra fresh raspberries before you serve it.
📝 Final Note
For a clean slice every time, run your knife under hot water and wipe it clean between each cut. This keeps your cheesecake looking neat.
Beautiful Lemon Raspberry Swirl Cheesecake
This cheesecake offers a beautiful swirl of lemon and raspberry, making it a very pretty dessert. It’s a lovely treat that everyone enjoys, combining sweet and tart flavors.
Key Elements & Techniques for Swirl Cheesecake
- Swirl Technique: To create the stunning swirl, drop spoonfuls of raspberry sauce onto the lemon filling, then gently move a knife or skewer through it for a nice pattern.
- Room Temperature Cream Cheese: Make sure your cream cheese is soft and at room temperature. This helps prevent lumps and makes for a smooth, creamy batter.
What You Need for Lemon Raspberry Swirl Cheesecake
- 1 ½ cups shortbread cookie crumbs
- ¼ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup raspberry jam or seedless raspberry puree
⏱️ Time: 1 hour 45 minutes + chilling🍽️ Yields: 10-12 slices
How to Make Lemon Raspberry Swirl Cheesecake
Step 1: Prepare the Base
Preheat your oven to 325°F (160°C). Mix the shortbread cookie crumbs with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool on a rack.
Step 2: Make Lemon Batter
In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Stir in the lemon juice and zest. Add the eggs one at a time, mixing just until combined.
Step 3: Swirl and Bake
Pour about three-quarters of the lemon cheesecake batter over the cooled crust. Drop spoonfuls of raspberry jam or puree over the lemon batter. Take a knife or skewer and gently move it through the raspberry to create a pretty pattern.
Step 4: Bake and Cool
Bake in a water bath for 65-80 minutes until the edges are set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or overnight, for best results.
📝 Final Note
If your raspberry puree seems too thin, you can gently heat and reduce it on the stovetop for a few minutes to thicken it before swirling. This helps keep the swirl looking defined.
Easy Mini Lemon Cheesecakes
These individual mini lemon cheesecakes are perfect for parties or when you want a smaller treat. They are bright, sweet, and simple to make for any occasion.
Key Tips for Perfect Mini Lemon Cheesecakes
- Muffin Liners: Always use paper muffin liners in your muffin tin. This makes removing the mini cheesecakes easy and helps with serving.
- Cooling Process: Let them cool completely in the muffin tin on a wire rack before you move them to the refrigerator. This helps prevent any cracking and keeps their shape.
What You Need for Mini Lemon Cheesecakes
- 1 ½ cups vanilla wafer crumbs
- ¼ cup melted unsalted butter
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Whipped cream and lemon slices for topping
⏱️ Time: 45 minutes + chilling🍽️ Yields: 12 mini cheesecakes
How to Make Mini Lemon Cheesecakes
Step 1: Prepare Mini Crusts
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix the vanilla wafer crumbs with melted butter. Press about 1 tablespoon of this mixture into the bottom of each lined muffin cup to form the crust.
Step 2: Make Lemon Batter
In a medium bowl, beat the softened cream cheese with sugar until smooth. Beat in the egg, then add the lemon juice and lemon zest, mixing until just combined.
Step 3: Fill and Bake
Evenly divide the lemon cheesecake batter among the 12 muffin cups, pouring it over the prepared crusts. Bake for 18-22 minutes, or until the centers are just set and the edges look firm.
Step 4: Chill and Serve
Let the mini cheesecakes cool completely in the muffin tin on a wire rack. Once cool, transfer them to the refrigerator and chill for at least 2 hours. Before serving, you can top each with a dollop of whipped cream and a small lemon slice.
📝 Final Note
These mini cheesecakes are great for making ahead! You can store them in an airtight container in the fridge for up to 3-4 days, or freeze them for longer storage.
