Raspberry Cheesecake Made Easy
Creamy, buttery, and topped with a sweet-tart raspberry swirl. This raspberry cheesecake has a golden graham cracker crust, smooth filling, and fresh raspberries that make it as beautiful as it is delicious. Perfect for birthdays, holidays, or just because.
Ingredients for Raspberry Cheesecake
Graham Cracker Crust: Crushed graham crackers, melted butter, and brown sugar form a sturdy, buttery base.
Cheesecake Filling: Cream cheese, sugar, flour, vanilla, eggs, and sour cream create a rich, tangy filling.
Raspberry Sauce & Topping: Raspberries, combined with lemon juice and water, make a glossy sauce swirled into the cheesecake and topped with fresh berries for added brightness.
Easy Raspberry Cheesecake Variations
- Swap the Berries: Try strawberries, blueberries, or blackberries instead of raspberries.
- Add Chocolate: Mix in mini chocolate chips or drizzle melted chocolate on top.
- Make Bars: Use a 9×13 pan and cut into bars instead of slices.
- Mini Cheesecakes: Use a muffin tin for cute, single-serve cheesecakes. Check my cute Mini Cheesecakes recipe.
Keesha’s Tips & Tricks
- Room Temperature Is Key: I always let my cream cheese sit out for a bit so it’s nice and soft. It blends way easier, which means a smoother batter with no lumps.
- Use a Springform Pan: A springform pan makes it so much easier to remove the cheesecake without messing up the sides.
- Use a Hot Knife for Clean Slices: Run your knife under hot water, wipe it clean between slices, and you’ll get those perfect, smooth cuts that make the whole thing look bakery-level.
Storage
Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQs about Raspberry Cheesecake
More Cheesecake to Try
If you liked this one, you’ll love my Passion Fruit Cheesecake. For something classic with a twist, try the Vanilla-Chocolate Graham Cracker Cheesecake. And if you’re hosting, these Dulce de Leche cheesecake bites are perfect for sharing.
Easy Raspberry Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 2 cups graham crackers (crushed)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
Cheesecake Filling
- 24 oz cream cheese
- 1 cup white sugar
- ½ tsp salt
- 1 ½ tsp all-purpose flour
- 4 eggs
- 1 tsbp vanilla extract
- ½ cup sour cream
Raspberry Filling
- 1 cup raspberries
- ¼ cup white sugar
- ¼ cup water
- 1 tsp lemon juice
Topping
- Fresh raspberries
Instructions
- First, preheat your oven to 325°F (163°C). Line a 10-inch springform pan with parchment paper and lightly grease the sides.
- Next, make the crust. Mix the crushed graham crackers, brown sugar, and melted butter until it looks like wet sand.
- Press into the pan and bake for 10 minutes. Let it cool while you make the filling.
- Then, cook the raspberry sauce. Add raspberries, sugar, water, and lemon juice to a saucepan. Simmer for 10 to 12 minutes, stirring now and then. Strain if you want it smooth, then let it cool.
- Now, beat the cream cheese until smooth. Add sugar, salt, and flour. Mix in eggs one at a time, scraping the bowl. Stir in vanilla and sour cream until just smooth. Don’t overmix.
- Pour the filling over the crust. Spoon the raspberry sauce on top and swirl it with a butter knife.
- Place the pan on a baking sheet and add water around it for a water bath.
- Bake for 50–55 minutes, until the center is set but still a little jiggly. Turn off the oven, crack the door, and let it sit for 1 hour.
- Finally, chill in the fridge for at least 2 hours. When ready, take it out of the pan, top with fresh raspberries, and slice.
