This Raspberry Lemonade Cheesecake is creamy, tangy, and tastes like summer in dessert form. Swirls of bright raspberry and fresh lemon run through a silky cheesecake filling, all sitting on a buttery graham cracker crust. I made this for the first time last July when my sister Lina came to visit, and she said it tasted exactly like the Raspberry Lemonade Cheesecake we used to drink on the porch as kids.
It's a showstopper dessert that looks fancy but comes together easier than you'd think. If you love fruity, creamy treats, you'll also want to try my strawberry cheesecake cookies or these fun Cinnamon Roll Cupcakes.
Why You'll Love This Raspberry Lemonade Cheesecake
This Raspberry Lemonade Cheesecake is everything you want in a summer dessert. It's creamy but not too heavy, sweet but balanced with plenty of tang from the lemon and raspberries. The graham cracker crust adds a buttery crunch that contrasts beautifully with the smooth filling.
The marbled effect makes every slice look stunning, and the Raspberry Lemonade Cheesecake topping for cheesecake adds an extra layer of fruity sweetness. Plus, the whipped cream makes it feel light and airy, even though it's a rich cheesecake underneath.
And here's the best part: this recipe is actually pretty forgiving. The water bath keeps the cheesecake from cracking, and the slow cooling process helps it set up perfectly. You can make it a day or two ahead, which makes it ideal for entertaining. Just pull it out of the fridge, add the toppings, and serve. If you love make-ahead desserts, check out my Oreo Poke Cake and these easy cinnamon sugar soft pretzel bites too.
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Raspberry Lemonade Cheesecake IngredientS
Here's what goes into this beautiful, fruity cheesecake.
See Recipe Card Below This Post For Ingredient Quantities
For the Raspberry Sauce:
- Raspberries: Fresh or frozen both work. They break down into a thick, jammy sauce that's perfect for swirling and topping.
- Water: Helps dissolve the cornstarch so it thickens the sauce evenly.
- Cornstarch: Thickens the raspberry sauce without making it too stiff or gummy.
- Granulated sugar: Sweetens the tart raspberries and balances the lemon juice.
- Lemon juice: Adds brightness and cuts through the sweetness of the berries.
- Vanilla extract: Enhances the berry flavor and adds warmth.
- Lemon zest: Gives the sauce a fresh, citrusy aroma that pairs beautifully with the raspberries.
For the Crust:
- Graham cracker crumbs: The classic cheesecake crust. It's buttery, slightly sweet, and holds together perfectly.
- Salted butter: Binds the crumbs together and adds rich flavor. Melted butter helps everything stick.
For the Cheesecake:
- Full-fat cream cheese: The base of the cheesecake, providing that rich, creamy texture. Make sure it's at room temperature for smooth mixing.
- Lemon zest: Infuses the sugar with bright lemon flavor and adds tiny flecks of color.
- Granulated sugar: Sweetens the cheesecake and helps create a smooth, creamy texture.
- Eggs: Bind the filling together and give the cheesecake structure. Room-temperature eggs mix in more evenly.
- Sour cream: Adds tanginess and makes the cheesecake extra creamy and smooth.
- Vanilla extract: Adds depth and warmth to the overall flavor.
- Lemon juice: Brings that fresh, tart lemonade flavor to the batter.
- Raspberry sauce: Swirled into the batter for beautiful color and fruity flavor. Use homemade or store-bought.
- Freeze-dried raspberries: Pulsed into a powder, these add intense Raspberry Lemonade Cheesecake flavor and a gorgeous pink color without adding extra moisture.
For the Raspberry Whipped Cream:
- Heavy cream: Whips up into fluffy, cloud-like topping. Make sure it's cold for the best volume.
- Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
- Vanilla extract: Adds a touch of warmth and flavor.
- Raspberry sauce or preserves: Gives the whipped cream a pink tint and a fruity flavor that ties everything together.
- Fresh raspberries: Optional topping that adds color and a fresh, juicy contrast.
- Lemon slices: Optional garnish that makes the cheesecake look beautiful and hints at the lemon flavor inside.
How to Make Raspberry Lemonade Cheesecake
Here's how to put together this stunning dessert.
- Make the raspberry sauce: In a small bowl, dissolve the cornstarch in water. Add this mixture to a medium pot along with the raspberries and sugar. Cook over medium heat for 2 minutes, mashing the berries gently to release their juices. Bring to a low boil and cook for 3 minutes until the sauce thickens. Remove from heat, stir in the vanilla and lemon zest, then refrigerate until completely cooled. Taste and adjust sweetness if needed.
- Prepare the crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray, making sure the bottom is securely fastened. Mix the graham cracker crumbs and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside. Keep the oven on.
- Prepare for the water bath: Fill a large pot with water and set it aside. Get a large roasting pan ready to use as a water bath later.
- Make the cheesecake filling: Make sure all your ingredients are at room temperature. Beat the softened cream cheese for 1 to 2 minutes until smooth and fluffy. In a small bowl, mix the lemon zest into the sugar until it looks like wet sand and smells lemony. Add the sugar mixture to the cream cheese and mix well. Add the eggs one at a time, mixing on medium speed after each addition. Scrape down the bowl to make sure everything is evenly mixed. Add the vanilla and sour cream and mix until smooth. Remove 2 and ½ cups of the batter and place it in a medium bowl. Stir in the lemon juice and lemon zest gently. In the larger bowl of remaining batter, fold in the raspberry sauce and freeze-dried raspberry powder until the batter is pink and fruity.
- Assemble the cheesecake: Alternately dollop spoonfuls of the Raspberry Lemonade Cheesecake batter and the lemon batter onto the cooled crust. Use a butter knife to gently swirl the two batters together for a marbled effect. Don't overmix, or you'll lose the pretty swirls.
- Prepare the water bath and bake: Bring the large pot of water to a boil. Place the springform pan on the center rack of the oven and put the roasting pan on the rack below it. Alternatively, wrap the springform pan in foil and place it inside a 10-inch cake pan, then set that inside the roasting pan. Carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the cheesecake pan. Bake for 1 hour 40 minutes to 1 hour 51 minutes. The center should have just a slight wobble, and a knife inserted near the edge should come out mostly clean with a bit of thick batter. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Cool the cheesecake: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once it's at room temperature, cover it and refrigerate for at least 6 hours, or overnight if you can. This helps the cheesecake set up properly.
- Make the raspberry whipped cream: In a medium bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and raspberry sauce with a hand mixer until stiff peaks form. The whipped cream should be fluffy and hold its shape.
- Serve and store: Top the chilled cheesecake with more raspberry sauce, dollops of Raspberry Lemonade Cheesecake whipped cream, and fresh raspberries and lemon slices if you like. Slice with a sharp knife, wiping it clean between slices for neat cuts. Store leftovers covered in the fridge for up to 3 to 4 days.
EQUIPMENT
You'll need a few basic tools to make this cheesecake come together smoothly.
9-inch springform pan: Essential for cheesecakes because it lets you remove the sides easily without damaging the dessert.
Medium pot: For making the raspberry sauce on the stovetop.
Mixing bowls: You'll need a few for the different components: crust, filling, and whipped cream.
Food processor: To pulse the freeze-dried raspberries into a fine powder. A blender works too if you don't have a food processor.
Whisk or hand mixer: For beating the cream cheese, eggs, and whipped cream.
Large roasting pan: To create the water bath that keeps the cheesecake moist and prevents cracking.
Substitutions and Variations
This recipe is flexible, so feel free to make it your own.
Raspberry sauce: If you don't want to make it from scratch, use store-bought Raspberry Lemonade Cheesecake preserves. Just warm it slightly and strain out the seeds if you want a smoother texture.
Freeze-dried raspberries: You can find these in the baking aisle or near the dried fruit. If you can't find them, leave them out. The cheesecake will still taste great, just a little less intensely Raspberry Lemonade Cheesecake-flavored.
Sour cream: Greek yogurt works as a substitute if that's what you have on hand. The texture will be slightly different but still delicious.
Graham cracker crust: Swap it for crushed vanilla wafers or gingersnap cookies for a different flavor.
No-bake version: For a raspberry lemonade cheesecake no bake version, skip the baking step. Use a no-bake cheesecake filling with gelatin, and chill until set. The flavor will be similar, but the texture will be lighter and fluffier.
Cheesecake bars: Make raspberry lemonade cheesecake bars by pressing the crust into a 9x13-inch pan and cutting the finished cheesecake into squares.
Storage Tips
This cheesecake keeps beautifully in the fridge, making it a great make-ahead dessert.
Refrigerator: Store the cheesecake covered in the fridge for up to 3 to 4 days. The flavor actually gets better after a day or two as everything melds together.
Freezer: You can freeze the cheesecake (without the whipped cream topping) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the fridge overnight before serving.
Serving: Always serve this cheesecake cold, straight from the fridge. The filling is smooth and creamy when chilled, and the flavors are brightest when cold.
Leftovers: If you've already topped the cheesecake with whipped cream and it has leftovers, store it covered in the fridge. The whipped cream may deflate slightly, but it'll still taste great.
Serving Suggestions
This raspberry lemonade cheesecake is stunning on its own, but here are a few ways to serve it.
With fresh berries: Pile fresh raspberries, blueberries, or sliced strawberries on top for extra color and flavor.
With lemon curd: Drizzle a little lemon curd over each slice for an extra punch of citrus.
At summer gatherings: This is the perfect dessert for barbecues, picnics, or any warm-weather celebration. It's light, refreshing, and feeds a crowd.
For special occasions: Serve this at birthdays, anniversaries, or holidays. It looks elegant enough for any celebration.
Expert Tips
Here are a few tricks to help you make the best cheesecake possible.
Bring ingredients to room temperature: Cold cream cheese and eggs don't mix smoothly. Let everything sit out for about an hour before you start.
Don't overmix the batter: Mix just until the ingredients are combined. Overmixing incorporates too much air, which can cause cracks.
Use a water bath: The steam from the water bath keeps the cheesecake moist and prevents cracks. Don't skip this step.
Check for doneness: The center should have just a slight wobble when you shake the pan gently. It'll firm up as it cools.
Cool slowly: Letting the cheesecake cool in the oven with the door cracked prevents sudden temperature changes that can cause cracks.
Chill overnight: The cheesecake needs at least 6 hours to set, but overnight is even better. The texture will be perfect, and the flavors will be fully developed.
Wipe your knife: For clean slices, wipe the knife with a damp towel between each cut. This keeps the slices neat and pretty.
Pulse freeze-dried raspberries finely: Make sure they're a fine powder with no big chunks. This keeps the texture of the cheesecake smooth.
FAQ
How long will a lemon cheesecake keep in the fridge?
A Raspberry Lemonade Cheesecake will keep in the fridge for 3 to 4 days when stored covered. The cream cheese filling stays fresh and safe to eat during that time, and the flavor actually improves after a day or two. Make sure to keep it tightly covered to prevent it from absorbing any odors from the fridge.
How to serve Raspberry Lemonade Cheesecake?
Serve Raspberry Lemonade Cheesecake chilled, straight from the fridge. Slice it with a sharp knife, wiping the blade clean between cuts for neat slices. Top each slice with a dollop of whipped cream, fresh raspberries, and a drizzle of raspberry sauce. You can also add a lemon slice on the side for a pretty presentation.
What are some fun facts about Raspberry Lemonade Cheesecake?
Raspberry Lemonade Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic games. The modern version we know today, made with cream cheese, was developed in New York in the early 1900s. Cheesecake isn't technically a cake; it's more like a custard pie because of the way it's made. And there are hundreds of variations around the world, from Japanese soufflé cheesecake to Italian ricotta cheesecake.
How long does white Raspberry Lemonade Cheesecake last?
White Raspberry Lemonade Cheesecake lasts 3 to 4 days in the fridge when stored properly in an airtight container or wrapped tightly. The cream cheese base keeps it fresh, and the Raspberry Lemonade Cheesecake topping stays flavorful. If you want to keep it longer, you can freeze it for up to 2 months, but it's best enjoyed fresh within a few days.
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Pairing
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Raspberry Lemonade Cheesecake
Ingredients
Method
- Make the Raspberry Sauce: In a small bowl, stir together cornstarch and water until the cornstarch is dissolved. Add this mixture, along with the raspberries, granulated sugar, lemon juice, and lemon zest to a medium pot over medium heat. Stir and mash the berries to release their juice. Bring to a boil and simmer for about 3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract. Let it cool in the fridge.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is securely fastened. In a medium bowl, combine graham cracker crumbs and melted butter, stirring until the mixture reaches a wet sand consistency. Press the mixture evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove from the oven and set aside. Keep the oven at 350°F.
- Make the Cheesecake Filling: Ensure that all ingredients are at room temperature. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 1-2 minutes. Mix the lemon zest and sugar until it resembles wet sand, then add the sugar to the cream cheese and beat until well incorporated. Add eggs, one at a time, mixing on medium speed after each addition until just incorporated. Add vanilla extract and sour cream, mixing until smooth. Divide the batter into two portions, placing 2 ½ cups of the mixture into a medium bowl. Fold in lemon juice and zest into this portion. Fold raspberry sauce and freeze-dried raspberry powder into the larger portion of the batter.
- Assemble the Cheesecake: Pour spoonfuls of both the lemon and raspberry batters alternately over the cooled crust. Use a butter knife to swirl the two batters together for a marbled effect.
- Prepare the Water Bath and Bake: Boil a large pot of water. Prepare a roasting pan and place it on a rack in the center of the oven. Alternatively, wrap the cheesecake pan in foil and place it in a 10-inch cake pan for added protection. Place the cheesecake in the oven and pour boiling water into the roasting pan, filling it halfway up the sides of the cheesecake pan. Bake for 1 hour 40 minutes to 1 hour 51 minutes, until the cheesecake has a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour before removing it.
- Cool the Cheesecake: Once the hour has passed, remove the cheesecake from the oven. Let it cool at room temperature, then cover with foil and refrigerate for at least 6 hours or overnight before removing from the pan.
- Make the Whipped Cream: In a medium bowl, beat the heavy cream, powdered sugar, vanilla extract, and raspberry sauce until stiff peaks form. If you want to pipe the cream, refer to the stabilizing tip below.
- Serve & Store: Once the cheesecake has cooled, top with raspberry sauce, whipped cream, and optional fresh raspberries or lemon slices. Slice and serve. Store leftovers in an airtight container in the fridge for up to 3-4 days.
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