I really enjoy making and eating raspberry cheesecake, and I think you will too. The bright taste of raspberries works so well with creamy cheesecake, offering a lovely balance that’s perfect for any time.
Today, I’m sharing three different raspberry cheesecake recipes that are simple to follow and guarantee a delicious result. Whether you like a classic cake, easy bars, or a pretty swirl, there’s a recipe here for you.
Jump to Recipe:
Raspberry Almond Cheesecake Recipe
This Raspberry Almond Cheesecake is a classic dessert with a delightful flavor pairing. The subtle almond notes make the sweet raspberry taste shine even more.
Key Ingredients & Tips
- Almond Extract: Use good quality almond extract for the best flavor. A little goes a long way, so measure carefully.
- Room Temperature Cream Cheese: Make sure your cream cheese is soft before you start. This helps make a very smooth cheesecake filling with no lumps.
What You Need for Raspberry Almond Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 cup fresh or frozen raspberries
⏱️ Time: 70 mins bake + chill🍽️ Yields: 10 servings
How to Make This Almond Raspberry Cheesecake
Step 1: Make the Crust
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Step 2: Prepare the Filling
Beat the softened cream cheese with sugar until it’s smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract. Gently fold in the raspberries. Pour the filling over the cooled crust.
Step 3: Bake and Chill
Bake for 50-60 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, open the door slightly, and let the cheesecake cool inside for an hour. Then, cool on a wire rack before chilling in the fridge for at least 4 hours, or overnight.
📝 Final Note
Chilling time is important for the cheesecake to fully set and for the flavors to become their best.
Raspberry Cheesecake Bars Recipe
These Raspberry Cheesecake Bars are easy to make and perfect for sharing. They have all the creamy taste of cheesecake in a convenient bar form.
Key Ingredients & Tips for Cheesecake Bars
- Lining the Pan: Line your baking pan with parchment paper, leaving an overhang on the sides. This makes it very easy to lift the entire batch out to cut.
- Raspberry Choice: You can use either fresh or frozen raspberries for these bars. If using frozen, there is no need to thaw them first.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
⏱️ Time: 45 mins bake + chill🍽️ Yields: 16 bars
How to Make Raspberry Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. Combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with sugar until smooth. Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract. Pour the cheesecake filling over the baked crust. Sprinkle the raspberries over the top.
Step 3: Bake and Cool
Bake for 30-35 minutes, or until the center is mostly set. Let the bars cool completely on a wire rack before chilling them in the refrigerator for at least 2 hours. Once cold, lift them out of the pan using the parchment paper and cut into bars.
📝 Final Note
Make sure the bars are fully cooled and chilled before cutting, this helps them hold their shape better.
Raspberry Swirl Cheesecake Recipe
This Raspberry Swirl Cheesecake is a beautiful dessert that tastes as good as it looks. The vibrant raspberry swirl creates an appealing pattern through the creamy cheesecake.
Key Ingredients & Tips for Raspberry Swirl
- Making the Swirl: For a clear swirl, drop spoonfuls of raspberry sauce onto the filling. Use a knife or skewer to gently pull the sauce through the batter in a circular or zig-zag pattern. Do not overmix.
- Water Bath: A water bath helps cheesecakes bake evenly and prevents cracks. Wrap the springform pan in foil before placing it in a larger pan with hot water during baking.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar (for sauce)
- 1 tablespoon lemon juice
⏱️ Time: 75 mins bake + chill🍽️ Yields: 10-12 servings
How to Make Raspberry Swirl Cheesecake
Step 1: Crust & Raspberry Sauce
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan. Bake for 10 minutes, then cool. For the raspberry sauce, combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Simmer for 5-7 minutes, then press through a fine-mesh sieve to remove seeds. Let cool.
Step 2: Prepare Cheesecake Filling
Beat softened cream cheese with 1 cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Pour half of the cheesecake filling over the cooled crust. Spoon half of the raspberry sauce onto the filling, then gently swirl with a knife. Repeat with the remaining filling and sauce.
Step 3: Bake and Chill
Bake the cheesecake in a water bath for 60-70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, open the door, and let it cool in the oven for an hour. Remove, cool on a wire rack, then chill in the refrigerator for at least 6 hours, or overnight, before serving.
📝 Final Note
To get a beautiful swirl pattern, use a light hand. You want to mix the sauce just enough to create the pattern, not fully combine it.