Lemon Raspberry Cheesecake Squares
These Lemon Raspberry Cheesecake Squares are the perfect balance of sweet and tart, with a buttery crust and a creamy cheesecake filling swirled with fresh raspberries.
Equipment
- 8x8-inch baking dish
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Knife
- Parchment paper
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon juice freshly squeezed
- 1/2 tsp lemon zest
- 1/3 cup raspberry jam
- 1/4 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then set aside to cool.
- In another bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth and creamy.
- Add the egg, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture. Beat until fully combined.
- Pour the cheesecake batter over the crust and spread evenly with a spatula.
- Dollop small spoonfuls of raspberry jam over the batter and swirl gently with a toothpick or knife.
- Sprinkle the fresh raspberries evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly.
- Allow the cheesecake squares to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Slice into 16 squares and serve chilled.
Notes
For a more intense lemon flavor, add an additional 1/4 tsp of lemon zest. These squares can be stored in an airtight container in the refrigerator for up to 3 days.