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Raspberry Lemonade Cheesecake Dessert Recipe

This raspberry lemonade cheesecake is a refreshing summer treat with a vibrant swirl and creamy texture—perfect for your next dinner recipes lineup!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Desserts
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 12 slices
Author: Betty

Ingredients

  • 2 cups crushed graham crackers
  • 6 tablespoons unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry jam (seedless)
  • 1 tablespoon water
  • Optional: fresh raspberries and whipped cream for topping

Instructions

  1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix crushed graham crackers with melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla until smooth.
  6. Pour the cheesecake filling over the crust.
  7. In a small bowl, stir raspberry jam with water until smooth. Drop spoonfuls over the filling and swirl with a knife.
  8. Bake for 55-60 minutes or until edges are set and the center slightly jiggles.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  10. Refrigerate for at least 4 hours or overnight before serving.
  11. Top with fresh raspberries and whipped cream if desired.

Notes

Let the cheesecake chill overnight for best results. Use seedless jam for a smoother swirl.