Lemon Raspberry Cream Cheesecake: A Perfect Blend of Tangy and Sweet

There’s something magical about the moment when a Lemon Raspberry Cream Cheesecake appears at the table. Eyes widen, conversations pause, and suddenly everyone’s a dessert enthusiast. I discovered this recipe years ago when hosting a summer garden party, searching for that perfect show-stopping dessert that would impress without keeping me trapped in the kitchen all day. This Lemon Raspberry Cream Cheesecake delivers that perfect balance of creamy richness, bright citrus notes, and sweet-tart raspberry flavor that makes it impossible to resist a second slice.

The beauty of this Lemon Raspberry Cream Cheesecake lies in its layers of flavor and texture: a buttery vanilla cake base, velvety cream cheese filling, tangy raspberry sauce, and airy lemon mousse all crowned with pillowy whipped cream. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dessert delivers pure happiness with every forkful.

Why You’ll Love This Lemon Raspberry Cream Cheesecake

• ✅ This easy Lemon Raspberry Cream Cheesecake recipe combines simple techniques with impressive results – perfect for novice bakers!
• ✅ The best Lemon Raspberry Cream Cheesecake for parties with its stunning presentation and make-ahead convenience
• ✅ Homemade Lemon Raspberry Cream Cheesecake with graham crust offers the perfect balance of tangy and sweet flavors
• ✅ Light and fluffy Lemon Raspberry Cream Cheesecake that won’t weigh you down after a hearty meal
• ✅ Versatile seasonal Lemon Raspberry Cream Cheesecake for summer that can be adapted for a gluten-free Lemon Raspberry Cream Cheesecake option

Print

Ingredients for Lemon Raspberry Cream Cheesecake

For the Raspberry Sauce

• 18 oz. fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar
• 1 Tbsp. fresh lemon juice
• 2 tsp. cornstarch

For the Vanilla Cake Base

• Cooking spray
• 1/2 cup (100g) granulated sugar
• 6 Tbsp. unsalted butter, softened (or dairy-free butter alternative)
• 1 large egg
• 1 tsp. pure vanilla extract
• 2/3 cup (80g) all-purpose flour (substitute with 1:1 gluten-free flour blend for a gluten-free option)
• 1/2 tsp. baking powder
• Pinch of kosher salt
• 1/4 cup whole milk (or almond milk for dairy-free option)

For the Cheesecake Layer

• 3 (8-oz.) packages cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 2 Tbsp. sour cream
• Zest and juice of 1/2 lemon
• 1/4 tsp. kosher salt
• 12 ladyfingers

For the Lemon Mousse & Whipped Cream Topping

• 3/4 cup white chocolate chips
• 1 3/4 cups heavy cream, divided
• 1/4 cup fresh lemon juice

Equipment Needed

• 9-inch springform pan
• Electric mixer
• Piping bag
• Star piping tip
• Fine mesh strainer
• Parchment paper

How to Make Lemon Raspberry Cream Cheesecake – Step by Step

Step 1: Prepare the Raspberry Sauce

1. In a medium saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Bring to a simmer, stirring occasionally, and cook until raspberries break down (about 5-7 minutes).
3. In a small bowl, mix cornstarch with 1 tablespoon water to create a slurry.
4. Stir the cornstarch mixture into the raspberry sauce and cook for another 1-2 minutes until thickened.
5. Strain through a fine-mesh sieve to remove seeds, pressing with a spatula to extract all the sauce.
6. Set aside to cool completely.

Step 2: Make the Vanilla Cake Base

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.
2. In a large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
3. Add the egg and vanilla extract, beating until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Spread the batter evenly into the prepared springform pan.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool completely in the pan on a wire rack.

Step 3: Prepare the Cheesecake Layer

1. Reduce oven temperature to 325°F (165°C).
2. In a large bowl, beat cream cheese and sugar until smooth and creamy (about 3 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, lemon zest, lemon juice, and salt until just combined.
5. Arrange ladyfingers around the edge of the cooled cake base, standing them upright and pressing gently into the cake.
6. Pour the cheesecake batter over the cake layer, smoothing the top with a spatula.
7. Dollop 1/4 cup of the raspberry sauce on top of the cheesecake batter, then use a knife to gently swirl it into the batter for a marbled effect.
8. Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
10. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Lemon Mousse

1. Place white chocolate chips in a heatproof bowl.
2. Heat 1/4 cup of the heavy cream until just simmering, then pour over the white chocolate.
3. Let stand for 1 minute, then stir until chocolate is melted and smooth.
4. Stir in lemon juice. Let cool to room temperature.
5. In a separate bowl, whip 3/4 cup of heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the white chocolate mixture until well combined.
7. Spread the lemon mousse evenly over the chilled cheesecake. Refrigerate for at least 2 hours.

Step 5: Finish with Whipped Cream and Garnish

1. Whip the remaining 3/4 cup heavy cream until stiff peaks form.
2. Transfer to a piping bag fitted with a star tip.
3. Pipe decorative swirls around the edge of the cheesecake.
4. Drizzle remaining raspberry sauce over the top, or serve it alongside each slice.
5. Garnish with fresh raspberries and lemon zest if desired.

Pro Tips for Making the Best Lemon Raspberry Cream Cheesecake

• Room temperature ingredients are crucial: For the smoothest cheesecake texture, ensure cream cheese, eggs, and sour cream are at room temperature before mixing.
• Water bath alternative: If you’re worried about a water bath leaking, place a large baking dish filled with water on the rack below your cheesecake to create humidity.
• Prevent cracks: Avoid overmixing the cheesecake batter once eggs are added, as incorporating too much air can cause cracks during baking.
• Make-ahead tip: This Lemon Raspberry Cream Cheesecake actually improves with time! Make it 1-2 days before serving for the best flavor development.
• Seasonal adaptation: For a winter version, replace raspberries with cranberries and add orange zest instead of lemon.
• For a gluten-free option: Use gluten-free ladyfingers and a 1:1 gluten-free flour blend in the cake base.
• Extra tangy: For a more pronounced lemon flavor, add 1 teaspoon of lemon extract to the cheesecake batter.

Best Ways to Serve Lemon Raspberry Cream Cheesecake

This Lemon Raspberry Cream Cheesecake with fresh berries creates an exquisite dessert experience that’s perfect for special occasions. For the most impressive presentation, serve the cake on a decorative cake stand and garnish each plate with additional fresh raspberries, mint leaves, and a light dusting of powdered sugar.

The Lemon Raspberry Cream Cheesecake with whipped cream topping pairs beautifully with:

• A small scoop of vanilla bean ice cream
• A cup of Earl Grey tea or French press coffee
• A glass of dessert wine like Moscato d’Asti or Sauternes
• A chilled shot of limoncello for an adult dessert experience

For a dessert buffet, consider cutting into smaller portions and serving alongside other citrus or berry desserts for a themed display.

Nutritional Information for Lemon Raspberry Cream Cheesecake

Per serving (1/12 of cake):

• Calories: 475 kcal
• Carbohydrates: 42g
• Protein: 8g
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 155mg
• Sodium: 290mg
• Fiber: 3g
• Sugar: 30g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Storage & Leftovers

The no-bake Lemon Raspberry Cream Cheesecake dessert components can be stored as follows:

• Refrigerator storage: Cover loosely with plastic wrap and store in the refrigerator for up to 5 days. The cake is actually best on days 2-3 when flavors have had time to meld.
• Freezer storage: This Lemon Raspberry Cream Cheesecake freezes exceptionally well! Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. The raspberry sauce can be frozen separately in an airtight container.
• Thawing instructions: Thaw frozen cheesecake slices overnight in the refrigerator for best texture and flavor preservation.

Frequently Asked Questions

Can I make this Lemon Raspberry Cream Cheesecake without dairy?

While traditional cream cheese is essential for authentic flavor, you can experiment with dairy-free cream cheese alternatives, coconut cream for the whipped topping, and plant-based butter for the cake base. The texture will be slightly different but still delicious.

How do I know when my Lemon Raspberry Cream Cheesecake is done baking?

The perfect cheesecake should still have a slight wobble in the center when you gently shake the pan. The edges should be set, but the center should jiggle like firm Jell-O. It will continue to set as it cools.

Can I use frozen raspberries for Lemon Raspberry Cream Cheesecake?

Absolutely! Frozen raspberries work perfectly for the sauce. No need to thaw them first—simply add them frozen directly to the saucepan.

Can I make this Lemon Raspberry Cream Cheesecake without a springform pan?

While a springform pan makes removal easiest, you can use a regular 9-inch cake pan lined with parchment paper that extends up the sides as “handles.” After chilling, carefully lift the cheesecake out using these handles.

Conclusion

This Lemon Raspberry Cream Cheesecake combines vibrant flavors with elegant presentation, making it perfect for special occasions or when you simply want to treat yourself to something extraordinary. The contrast between the tangy lemon, sweet-tart raspberries, and rich creamy layers creates a dessert that’s both refreshing and indulgent.

Whether you’re an experienced baker or trying your hand at how to make Lemon Raspberry Cream Cheesecake from scratch for the first time, this recipe offers clear steps and professional tips to ensure success. The versatility of this dessert makes it appropriate for any season, though it particularly shines as a seasonal Lemon Raspberry Cream Cheesecake for summer gatherings.

Have you tried making this Lemon Raspberry Cream Cheesecake? Share your experience or variations in the comments below! And if you enjoyed this recipe, don’t forget to save it to your recipe collection and share it with friends who appreciate spectacular desserts.