I love making desserts that bring a smile, and nothing beats a creamy cheesecake. Today, I’m sharing two of my favorite simple cheesecake recipes that are sure to be a hit.
They are easy to put together and taste amazing, whether you prefer a baked or no-bake option. You’ll find detailed steps for both below.
Jump to Recipe:
Lemon Raspberry Cream Cheesecake Recipe
This creamy cheesecake has bright lemon and sweet raspberry tastes. It’s a perfect dessert for any get-together, and I promise you’ll love it.
Key Ingredients & Cheesecake Making Tips
- Cream Cheese: Make sure it’s at room temperature for a super smooth batter.
- Fresh Lemon Zest: This brings out the best bright lemon taste in the cheesecake.
- Raspberry Swirl: Gently fold in the raspberry puree so you get pretty layers of fruit.
What You Need for Lemon Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (for raspberry puree)
⏱️ Time: 1 hour prep, 1 hour bake, 4 hours chill🍽️ Yields: 10-12 slices
How to Make Your Lemon Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs and sugar, then stir in the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool on a wire rack.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until it’s smooth and light. Beat in the eggs one at a time, then mix in the lemon juice and lemon zest until just combined. Be careful not to overmix.
Step 3: Add Raspberries and Bake
For the raspberry puree, gently mash fresh raspberries with 2 tablespoons of sugar. Pour half of the cheesecake filling over the cooled crust. Spoon half of the raspberry puree over the filling and swirl gently with a knife. Repeat with the remaining filling and puree. Bake for 50-60 minutes, or until the edges are set but the center still jiggles a little.
Step 4: Chill and Serve
Let the cheesecake cool completely on a wire rack. Once cool, cover it and chill in the refrigerator for at least 4 hours, or ideally overnight. This ensures it sets perfectly before you slice and enjoy it.
📝 Final Note
For an extra smooth cheesecake, make sure your cream cheese is very soft before you start mixing. This prevents lumps in the batter.
No Bake Orange Creamsicle Cheesecake Recipe
This cheesecake tastes just like your favorite orange creamsicle pops. It’s so easy because you don’t even need to turn on your oven.
No Bake Cheesecake Tips & Ingredients
- Gelatin Powder: This helps your no-bake cheesecake set firmly without baking. Make sure to dissolve it completely.
- Fresh Orange Zest: Use fine zest for a bright orange flavor without any bitterness.
- Whipped Cream: Fold it in gently to keep the filling light and airy. Do not overmix!
Orange Creamsicle Cheesecake Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 1 ½ teaspoons unflavored gelatin powder
- ¼ cup cold water (for gelatin)
- 1 ½ cups heavy cream, whipped to soft peaks
⏱️ Time: 30 min prep, 6 hours chill🍽️ Yields: 8-10 slices
Creating Your Orange Creamsicle Cheesecake
Step 1: Prepare Crust
Mix graham cracker crumbs with the melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch pie dish or springform pan. Place the crust in the fridge to chill while you make the filling.
Step 2: Prepare Gelatin
In a small, microwave-safe bowl, sprinkle gelatin powder over ¼ cup of cold water. Let it sit for 5 minutes to bloom. Then, microwave for 15-20 seconds, or until the gelatin is completely dissolved and clear. Let it cool slightly.
Step 3: Mix Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until it is smooth and light. Stir in the orange juice, orange zest, and the slightly cooled dissolved gelatin. Mix until everything is well combined.
Step 4: Combine and Chill
Gently fold the whipped heavy cream into the cream cheese mixture until no streaks remain. Pour this filling over your chilled graham cracker crust and smooth the top with a spatula. Chill in the refrigerator for at least 6 hours, or overnight, until it is firm enough to slice.
📝 Final Note
For the best texture and clean slices, make sure your no-bake cheesecake chills completely before you serve it. Patience here makes a big difference!