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Raspberry Lemonade Cheesecake Squares Easy Dessert Treat

by on September 13, 2025

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Looking for a sweet treat that bursts with flavor? Try my Raspberry Lemonade Cheesecake Squares! These easy dessert squares mix creamy cheesecake with tart raspberries and zesty lemonade. Perfect for summer parties or a fun family dessert, they are quick to make and will impress any guest. Dive into this article for an easy recipe, tips, and ways to make them your own!

To make these tasty squares, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 3 large eggs, at room temperature - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 cup fresh raspberries (or frozen, thawed and drained) - 2 tablespoons raspberry puree (optional, for drizzling) - Fresh mint leaves for garnish (optional) Each ingredient plays a key role in flavor and texture. The graham cracker crumbs make a delicious crust. The butter binds the crumbs together, while sugar adds sweetness. Cream cheese creates the rich filling. Eggs help the cheesecake set. Lemon zest and juice give a bright, fresh taste. Raspberries add a fruity burst. Optional raspberry puree makes it even prettier! You can use fresh mint leaves to add color and aroma. The raspberry puree is great if you want to drizzle it on top. Whole raspberries around the squares can also make your dessert look special. To start, preheat your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir this mix until the crumbs are well coated. Next, press the mixture evenly into the bottom of a 9x9 inch baking pan. Bake it for 10 minutes, then let it cool slightly. Now, let’s make the cheesecake filling. In a large bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar using an electric mixer. Mix until it is smooth. Add 3 large eggs one at a time, mixing well after each one. Then, fold in the zest of 1 lemon and ¼ cup of freshly squeezed lemon juice. Keep mixing until everything is smooth. Next, gently fold in 1 cup of fresh raspberries into the cheesecake mixture using a spatula. Be careful not to crush them too much. You want the raspberries to stay whole for bursts of flavor. Pour this filling over the cooled crust. Spread it evenly with the spatula. Bake for 30 to 35 minutes. The edges should be set, and the center should jiggle slightly. Once baked, take the cheesecake out of the oven. Let it cool at room temperature for about 1 hour. After that, put the pan in the refrigerator. Chill it for at least 4 hours. This helps the cheesecake set and become firm. When ready to serve, cut the cheesecake into neat squares with a sharp knife. For extra flair, drizzle some raspberry puree over the top. You can also garnish each square with a fresh mint leaf. This makes a lovely presentation! To get the best crust, use fresh graham cracker crumbs. You can crush them in a bag or use a food processor. Mix the crumbs with melted unsalted butter and granulated sugar. Make sure to press the mixture firmly into the pan. This helps it hold together when baked. Bake it at 325°F for 10 minutes. Let it cool before adding the cheesecake filling. One common mistake is overmixing the cream cheese. Beat it until smooth, then add eggs one at a time. Mixing too much can add air, leading to cracks. Avoid opening the oven door while baking. This can cause the cheesecake to sink. Lastly, let your cheesecake cool slowly to prevent cracking. When adding raspberries, be gentle. Use a spatula to fold them in slowly. This keeps the fruit intact and adds texture. Don’t squish the berries too hard. They should stay whole for a burst of flavor. If you want more raspberry taste, drizzle some puree on top before serving. {{image_4}} You can make this dessert fit different diets. For gluten-free, swap graham crackers with gluten-free crumbs. Look for brands made from nuts or oats. For a dairy-free option, use vegan cream cheese. Coconut cream can work well too. These swaps will give you a tasty cheesecake without the gluten or dairy. Raspberry lemonade cheesecake squares are fun to change up! You can add other fruits like strawberries, blueberries, or even mango. Just replace the raspberries with your choice. For a twist, try adding a splash of vanilla or almond extract. This will enhance the flavor and give a new taste to the squares. If you want to try a different crust, think beyond graham crackers. You can use crushed cookies like Oreos for a chocolatey base. For a nutty flavor, use ground almonds or pecans mixed with butter. Each option brings a new texture and taste to your cheesecake squares. Just make sure the crust holds together well when pressed into the pan! To keep your Raspberry Lemonade Cheesecake Squares fresh, store them in the fridge. Place the squares in an airtight container. This will help to avoid drying out and keep flavors intact. They will stay good for about 5 days. If you want to save some for later, freezing is a great option. First, cut the cheesecake into squares. Wrap each square in plastic wrap tightly. Then, place all the wrapped squares in a freezer-safe bag or container. They can last up to 2 months in the freezer. When you are ready to enjoy your frozen cheesecake squares, take them out of the freezer. Place them in the fridge to thaw overnight. This way, they will be ready to eat by the next day. Avoid thawing them at room temperature, as this can make them soggy. Yes, you can use frozen raspberries. Just thaw and drain them first. This helps keep the texture right. Fresh raspberries are great, but frozen work well too. They still add that tart flavor and beautiful color. These cheesecake squares last about five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. You can also cover them tightly with plastic wrap. Yes, you can make these cheesecake squares a day ahead. In fact, chilling them overnight makes the flavors better. Just remember to cover them well before chilling. This way, they stay moist and delicious. To cut cheesecake squares, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. After each cut, repeat this process. It keeps the edges neat and smooth. Raspberry Lemonade Cheesecake Squares are simple yet delightful to make. We covered the ingredient list, step-by-step instructions, tips, variations, storage info, and answered common FAQs. By following these steps, you can create a tasty dessert that impresses everyone. Remember, avoid common mistakes and try different flavors. This recipe is flexible, so feel free to make it your own. Enjoy your cheesecake squares and share them with friends and family. Happy baking!

Ingredients

Detailed ingredient list for Raspberry Lemonade Cheesecake Squares

To make these tasty squares, you will need:

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons granulated sugar

– 16 oz cream cheese, softened to room temperature

– 1 cup granulated sugar

– 3 large eggs, at room temperature

– Zest of 1 lemon

– ¼ cup freshly squeezed lemon juice

– 1 cup fresh raspberries (or frozen, thawed and drained)

– 2 tablespoons raspberry puree (optional, for drizzling)

– Fresh mint leaves for garnish (optional)

Ingredient measurements

Each ingredient plays a key role in flavor and texture. The graham cracker crumbs make a delicious crust. The butter binds the crumbs together, while sugar adds sweetness. Cream cheese creates the rich filling. Eggs help the cheesecake set. Lemon zest and juice give a bright, fresh taste. Raspberries add a fruity burst. Optional raspberry puree makes it even prettier!

Optional ingredients for garnishing

You can use fresh mint leaves to add color and aroma. The raspberry puree is great if you want to drizzle it on top. Whole raspberries around the squares can also make your dessert look special.

Step-by-Step Instructions

How to prepare the crust

To start, preheat your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir this mix until the crumbs are well coated. Next, press the mixture evenly into the bottom of a 9×9 inch baking pan. Bake it for 10 minutes, then let it cool slightly.

Instructions for making the cheesecake filling

Now, let’s make the cheesecake filling. In a large bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar using an electric mixer. Mix until it is smooth. Add 3 large eggs one at a time, mixing well after each one. Then, fold in the zest of 1 lemon and ¼ cup of freshly squeezed lemon juice. Keep mixing until everything is smooth.

Folding in raspberries and baking process

Next, gently fold in 1 cup of fresh raspberries into the cheesecake mixture using a spatula. Be careful not to crush them too much. You want the raspberries to stay whole for bursts of flavor. Pour this filling over the cooled crust. Spread it evenly with the spatula. Bake for 30 to 35 minutes. The edges should be set, and the center should jiggle slightly.

Cooling and chilling the cheesecake squares

Once baked, take the cheesecake out of the oven. Let it cool at room temperature for about 1 hour. After that, put the pan in the refrigerator. Chill it for at least 4 hours. This helps the cheesecake set and become firm.

Serving suggestions

When ready to serve, cut the cheesecake into neat squares with a sharp knife. For extra flair, drizzle some raspberry puree over the top. You can also garnish each square with a fresh mint leaf. This makes a lovely presentation!

Tips & Tricks

Tips for achieving the perfect crust

To get the best crust, use fresh graham cracker crumbs. You can crush them in a bag or use a food processor. Mix the crumbs with melted unsalted butter and granulated sugar. Make sure to press the mixture firmly into the pan. This helps it hold together when baked. Bake it at 325°F for 10 minutes. Let it cool before adding the cheesecake filling.

Common mistakes to avoid when making cheesecake

One common mistake is overmixing the cream cheese. Beat it until smooth, then add eggs one at a time. Mixing too much can add air, leading to cracks. Avoid opening the oven door while baking. This can cause the cheesecake to sink. Lastly, let your cheesecake cool slowly to prevent cracking.

Best practices for folding in fruits

When adding raspberries, be gentle. Use a spatula to fold them in slowly. This keeps the fruit intact and adds texture. Don’t squish the berries too hard. They should stay whole for a burst of flavor. If you want more raspberry taste, drizzle some puree on top before serving.

Variations

Substitutions for dietary preferences (gluten-free, dairy-free)

You can make this dessert fit different diets. For gluten-free, swap graham crackers with gluten-free crumbs. Look for brands made from nuts or oats. For a dairy-free option, use vegan cream cheese. Coconut cream can work well too. These swaps will give you a tasty cheesecake without the gluten or dairy.

Flavor variations (adding different fruits or flavors)

Raspberry lemonade cheesecake squares are fun to change up! You can add other fruits like strawberries, blueberries, or even mango. Just replace the raspberries with your choice. For a twist, try adding a splash of vanilla or almond extract. This will enhance the flavor and give a new taste to the squares.

Options for crust alternatives

If you want to try a different crust, think beyond graham crackers. You can use crushed cookies like Oreos for a chocolatey base. For a nutty flavor, use ground almonds or pecans mixed with butter. Each option brings a new texture and taste to your cheesecake squares. Just make sure the crust holds together well when pressed into the pan!

Storage Info

How to store leftover Raspberry Lemonade Cheesecake Squares

To keep your Raspberry Lemonade Cheesecake Squares fresh, store them in the fridge. Place the squares in an airtight container. This will help to avoid drying out and keep flavors intact. They will stay good for about 5 days.

Freezing instructions for longer storage

If you want to save some for later, freezing is a great option. First, cut the cheesecake into squares. Wrap each square in plastic wrap tightly. Then, place all the wrapped squares in a freezer-safe bag or container. They can last up to 2 months in the freezer.

Best practices for thawing

When you are ready to enjoy your frozen cheesecake squares, take them out of the freezer. Place them in the fridge to thaw overnight. This way, they will be ready to eat by the next day. Avoid thawing them at room temperature, as this can make them soggy.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Just thaw and drain them first. This helps keep the texture right. Fresh raspberries are great, but frozen work well too. They still add that tart flavor and beautiful color.

How long do these cheesecake squares last in the fridge?

These cheesecake squares last about five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. You can also cover them tightly with plastic wrap.

Can I make these cheesecake squares ahead of time?

Yes, you can make these cheesecake squares a day ahead. In fact, chilling them overnight makes the flavors better. Just remember to cover them well before chilling. This way, they stay moist and delicious.

What’s the best way to cut cheesecake squares?

To cut cheesecake squares, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. After each cut, repeat this process. It keeps the edges neat and smooth.

Raspberry Lemonade Cheesecake Squares are simple yet delightful to make. We covered the ingredient list, step-by-step instructions, tips, variations, storage info, and answered common FAQs. By following these steps, you can create a tasty dessert that impresses everyone. Remember, avoid common mistakes and try different flavors. This recipe is flexible, so feel free to make it your own. Enjoy your cheesecake squares and share them with friends and family. Happy baking!

To make these tasty squares, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 3 large eggs, at room temperature - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 cup fresh raspberries (or frozen, thawed and drained) - 2 tablespoons raspberry puree (optional, for drizzling) - Fresh mint leaves for garnish (optional) Each ingredient plays a key role in flavor and texture. The graham cracker crumbs make a delicious crust. The butter binds the crumbs together, while sugar adds sweetness. Cream cheese creates the rich filling. Eggs help the cheesecake set. Lemon zest and juice give a bright, fresh taste. Raspberries add a fruity burst. Optional raspberry puree makes it even prettier! You can use fresh mint leaves to add color and aroma. The raspberry puree is great if you want to drizzle it on top. Whole raspberries around the squares can also make your dessert look special. To start, preheat your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir this mix until the crumbs are well coated. Next, press the mixture evenly into the bottom of a 9x9 inch baking pan. Bake it for 10 minutes, then let it cool slightly. Now, let’s make the cheesecake filling. In a large bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar using an electric mixer. Mix until it is smooth. Add 3 large eggs one at a time, mixing well after each one. Then, fold in the zest of 1 lemon and ¼ cup of freshly squeezed lemon juice. Keep mixing until everything is smooth. Next, gently fold in 1 cup of fresh raspberries into the cheesecake mixture using a spatula. Be careful not to crush them too much. You want the raspberries to stay whole for bursts of flavor. Pour this filling over the cooled crust. Spread it evenly with the spatula. Bake for 30 to 35 minutes. The edges should be set, and the center should jiggle slightly. Once baked, take the cheesecake out of the oven. Let it cool at room temperature for about 1 hour. After that, put the pan in the refrigerator. Chill it for at least 4 hours. This helps the cheesecake set and become firm. When ready to serve, cut the cheesecake into neat squares with a sharp knife. For extra flair, drizzle some raspberry puree over the top. You can also garnish each square with a fresh mint leaf. This makes a lovely presentation! To get the best crust, use fresh graham cracker crumbs. You can crush them in a bag or use a food processor. Mix the crumbs with melted unsalted butter and granulated sugar. Make sure to press the mixture firmly into the pan. This helps it hold together when baked. Bake it at 325°F for 10 minutes. Let it cool before adding the cheesecake filling. One common mistake is overmixing the cream cheese. Beat it until smooth, then add eggs one at a time. Mixing too much can add air, leading to cracks. Avoid opening the oven door while baking. This can cause the cheesecake to sink. Lastly, let your cheesecake cool slowly to prevent cracking. When adding raspberries, be gentle. Use a spatula to fold them in slowly. This keeps the fruit intact and adds texture. Don’t squish the berries too hard. They should stay whole for a burst of flavor. If you want more raspberry taste, drizzle some puree on top before serving. {{image_4}} You can make this dessert fit different diets. For gluten-free, swap graham crackers with gluten-free crumbs. Look for brands made from nuts or oats. For a dairy-free option, use vegan cream cheese. Coconut cream can work well too. These swaps will give you a tasty cheesecake without the gluten or dairy. Raspberry lemonade cheesecake squares are fun to change up! You can add other fruits like strawberries, blueberries, or even mango. Just replace the raspberries with your choice. For a twist, try adding a splash of vanilla or almond extract. This will enhance the flavor and give a new taste to the squares. If you want to try a different crust, think beyond graham crackers. You can use crushed cookies like Oreos for a chocolatey base. For a nutty flavor, use ground almonds or pecans mixed with butter. Each option brings a new texture and taste to your cheesecake squares. Just make sure the crust holds together well when pressed into the pan! To keep your Raspberry Lemonade Cheesecake Squares fresh, store them in the fridge. Place the squares in an airtight container. This will help to avoid drying out and keep flavors intact. They will stay good for about 5 days. If you want to save some for later, freezing is a great option. First, cut the cheesecake into squares. Wrap each square in plastic wrap tightly. Then, place all the wrapped squares in a freezer-safe bag or container. They can last up to 2 months in the freezer. When you are ready to enjoy your frozen cheesecake squares, take them out of the freezer. Place them in the fridge to thaw overnight. This way, they will be ready to eat by the next day. Avoid thawing them at room temperature, as this can make them soggy. Yes, you can use frozen raspberries. Just thaw and drain them first. This helps keep the texture right. Fresh raspberries are great, but frozen work well too. They still add that tart flavor and beautiful color. These cheesecake squares last about five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. You can also cover them tightly with plastic wrap. Yes, you can make these cheesecake squares a day ahead. In fact, chilling them overnight makes the flavors better. Just remember to cover them well before chilling. This way, they stay moist and delicious. To cut cheesecake squares, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. After each cut, repeat this process. It keeps the edges neat and smooth. Raspberry Lemonade Cheesecake Squares are simple yet delightful to make. We covered the ingredient list, step-by-step instructions, tips, variations, storage info, and answered common FAQs. By following these steps, you can create a tasty dessert that impresses everyone. Remember, avoid common mistakes and try different flavors. This recipe is flexible, so feel free to make it your own. Enjoy your cheesecake squares and share them with friends and family. Happy baking!

Raspberry Lemonade Cheesecake Squares

Indulge in the delightful flavors of Raspberry Lemonade Cheesecake Squares! These easy-to-make treats blend creamy cheesecake with tangy lemon and fresh raspberries, making them perfect for any occasion. With a buttery graham cracker crust and a refreshing taste, they are sure to impress your guests. Follow our step-by-step guide to create this stunning dessert. Click through to explore the full recipe and bring this sweet delight to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs, at room temperature

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

1 cup fresh raspberries (or frozen, thawed and drained)

2 tablespoons raspberry puree (optional, for drizzling)

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are fully coated in butter. Press this mixture firmly and evenly into the bottom of a 9x9 inch baking pan to create a solid crust. Place the pan in the preheated oven and bake for 10 minutes. Once done, remove from the oven and allow the crust to cool slightly.

    Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is smooth and creamy, with no lumps remaining. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Next, fold in the lemon zest and freshly squeezed lemon juice, mixing until everything is well combined and smooth.

      Incorporate the raspberries: Carefully fold the fresh raspberries into the cheesecake mixture using a spatula. Be gentle to avoid breaking them apart too much, as you want to maintain their shape and add bursts of flavor throughout the cheesecake.

        Bake the cheesecake: Pour the raspberry cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Bake in the oven for approximately 30-35 minutes, or until the edges are set and the center has a slight jiggle but is not liquid.

          Cool and chill: After baking, remove the cheesecake squares from the oven and allow them to cool down at room temperature for about 1 hour. Then, transfer the pan to the refrigerator and chill for a minimum of 4 hours, or until the cheesecake is completely set and firm.

            Serve: Once the cheesecake is thoroughly chilled, use a sharp knife to cut it into neat squares. If desired, drizzle the raspberry puree over the top for an extra pop of flavor and color. Garnish each square with a fresh mint leaf before serving for a lovely presentation.

              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares

                - Presentation Tips: Serve the cheesecake squares on a colorful dessert platter, and consider placing whole raspberries around the edges for a decorative touch!

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