Zesty Lemon Cheesecake Squares with Raspberry Swirl

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix the graham cracker crumbs, melted butter, and coconut sugar until combined.
3. Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth. Add Greek yogurt, cane sugar, eggs, lemon juice, zest, and vanilla. Mix until creamy.
2. Pour the cheesecake filling over the cooled crust and spread it evenly.

Step 3: Create the Raspberry Swirl

1. In a small saucepan over low heat, combine raspberries, maple syrup, and cornstarch. Cook until the berries break down, and the mixture thickens (about 5 minutes). Let it cool slightly.
2. Drop small dollops of the raspberry mixture over the cheesecake layer. Use a toothpick or knife to swirl it into the filling for a marbled effect.

Step 4: Bake

1. Bake for 30–35 minutes or until the center is slightly jiggly but the edges are set.
2. Let the cheesecake cool completely, then refrigerate for at least 4 hours (overnight is best).