Raspberry Cheesecake Squares


People ask me what I like to do on the weekends. Cooking and baking, of course. They’ll look at me with a disgusted look but I love it. I love deciding what I plan to cook and bake for the weekend. Then, I’ll start to get super excited about photographing the food. Seriously. It’s my creative place. I’m happiest when I’m being creative and planning a food shoot. This week, I wanted to do something with the raspberries in my fridge.

Nothing screams “summer” to me more than raspberries. And cheesecake. Who am I kidding? I’ll take a raspberry cheesecake any time of the year but especially in the summer. This recipe is large enough to share with a few of your closest friends. I used an 8”x"8” pan which can be divided up into 9 larger squares or 12 smaller squares. If you’re like me, you’ll cut them into larger squares because I’m not big on sharing these babies too much (kinda kidding).


Raspberry Cheesecake Squares

Serves: 9 large squares or 12 smaller squares



For the raspberry swirl:

1 cup of frozen or fresh raspberries

For the crushed graham cracker crust:

3/4 cup crushed graham crackers

1/2 stick of unsalted butter, melted

For the cream cheese filling:

12 oz. cream cheese (I used H-E-B because I’m Texan like that)

2 medium eggs, room temperature

3/4 cup sugar

3 tbsp sour cream

1 tsp vanilla extract

zest of 1 lemon

10-15 fresh raspberries


For the raspberry swirl:

  1. In a small saucepan, cook the raspberries on medium-high heat until they have released their juice.

  2. Pass the raspberry mixture through a sieve to remove seeds and skin.

  3. Return the raspberry juice to the saucepan, remove from heat and allow to cool.

For the graham cracker crust:

  1. Preheat your oven to 355 degrees F. Line an 8” x 8” square pan with parchment paper (for easy removal).

  2. Mix together the crushed cookie crumbs and melted butter, then press them into the lined baking tin to form a firm, even layer.

  3. Bake at 355 degrees F for 10 minutes, then remove from oven and allow to cool slightly.

For cream cheese filling:

  1. Reduce oven temperature to 320 degrees F.

  2. Mix all cream cheese ingredients together until smooth. Transfer the filling to the top of the baked cookie crust. Smooth out to an even layer.

  3. Drizzle the raspberry swirl from the sauce pan on top of the filling. Create a swirl pattern with a skewer, toothpick or edge of a knife. Gently sprinkle some fresh raspberries on top.

  4. Bake at 320 degrees F for about 55-60 minutes, or until the filling is light golden brown and the middle is slightly wobbly with you shake the baking tin.

  5. Allow to cool at room temperature, then transfer to the fridge to cool for at least one hour before removing the cheesecake from the baking tin. Preferably, refrigerate overnight for best results.