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This raspberry cheesecake starts with a classic graham cracker crust and features a luscious swirl of real raspberry sauce, made simply with berries, lemon juice, and sugar—no artificial ingredients or colors. Baked in a water bath for 1.5 hours and chilled overnight, it’s a perfect make-ahead treat for any season or special occasions like Valentine’s Day, Easter, or Mother’s Day.
Why you’ll love this raspberry cheesecake
I’m making this raspberry cheesecake for my husband on Valentine’s Day—because I’ll take any excuse to whip one up. What’s your excuse? A romantic gesture? A personal craving? Just because it’s Tuesday? You’ll get no judgment from me! But, I AM going to give you four (4) good reasons why this cake needs to make its way into your life:
- The perfect balance of sweet and tart. My raspberry cheesecake is a family favorite because we’re not fans of desserts that are sugar bombs. The contrast between the sweet, velvety cream cheese filling and the tart berries strikes just the right balance!
- Beautiful presentation. And let’s not forget the fancy-looking swirl—it’s like the cheesecake got all dressed up for the party. Perfect for holidays, date nights, or just impressing yourself with your baking skills, this dessert is a total showoff (in the best way possible).
- Versatility and adaptability. This recipe is easily adaptable to what you have on hand. Swap fresh raspberries for blackberries, or use raspberry jam. Make it with ground graham crackers or similar cookies like Biscoff or Oreos. I’ve got all the options covered, plus detailed step-by-step photos to guide you through each step!
- Easy to make gluten-free. Use GF graham crackers or cookies of similar texture. You can also use GF Oreos (scoop out the cream center before crushing them).
The ingredients and substitutions
- Raspberries — Fresh is best, but frozen (thawed) works when out of season.
- Graham crackers — Use pre-ground or crush whole crackers using a food processor. Alternatively, add crackers to a zip-lock bag and then roll the crackers with a rolling pin. Swap with similar cookies like Biscoff or Oreos. If using Oreas remove the cream before crushing them. Or use other kinds of cookies similar in texture to graham crackers.
- Cream cheese – Full-fat only. This cake is also phenomenal if you substitute one part of cream cheese with mascarpone cheese.
- Full-fat Greek yogurt – No low-fat or fat-free. You can substitute Greek yogurt with full-fat sour cream.
- Eggs – I used 5 large ones. It’s important that they are at room temperature!
- Butter holds a graham cracker crust together. When mixed with crushed graham crackers (or cookies), melted butter binds the crumbs, creating a cohesive mixture that can be pressed into a firm crust.
- Sugar – Regular white granulated sugar.
- Vanilla Extract – Use high-quality vanilla for the best flavor.
Tips for Success
- Avoid overmixing. Overmixing the cheesecake batter can cause air bubbles, leading to cracks. Mix until just combined.
- Water bath. Bake in a water bath to maintain even temperature and prevent cracking. Wrap the springform pan in foil to avoid water leaking in.
- Room temperature ingredients. Ensure cream cheese, eggs, and yogurt are at room temperature to avoid lumps and ensure a smooth batter.
- Chill overnight. Let the cheesecake chill overnight in the fridge for the best texture and flavor.
- Raspberry jam: You can use raspberry jam for the swirl, but fresh raspberry purée (or sauce) yields a more vibrant, fresh flavor. If using jam, heat and thin it with a bit of water for a smoother swirl.
- Avoid rapid cooling. Let the cheesecake cool in the oven with the door cracked to avoid sudden temperature changes, which can cause cracks.
- Don’t open the oven. Avoid opening the oven door during baking, as this can cause the cheesecake to collapse or crack.
- Smooth the top. After pouring the batter into the crust, smooth the top with a spatula to help prevent uneven surfaces.
- Use a toothpick for swirl: For a cleaner swirl, drop raspberry purée in small, evenly spaced dots and swirl gently with a toothpick.
Other raspberry cakes to try
Raspberry Cheesecake
This raspberry cheesecake starts with a classic graham cracker crust and features a luscious swirl of real raspberry sauce, made simply with berries, lemon juice, and sugar—no artificial ingredients or colors. Baked in a water bath for 1.5 hours and chilled overnight, it’s a perfect make-ahead treat for any season or special occasions like Valentine’s Day, Easter, or Mother’s Day.
Ingredients
Garnish
- fresh raspberries
- fresh mint leaves
Instructions
Make the raspberry sauce
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Add raspberries, sugar, and lemon juice to a saucepot. If using frozen raspberries, thaw them before using them.
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Cook the raspberries over medium heat, mashing them with a fork for 6-7 minutes.
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Remove the raspberries from the heat and strain through a fine mesh sieve. Push the raspberries with a silicone spatula to extract all the pulp. Discard the seeds.
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Return the strained sauce to the saucepot and cook for an additional 2 minutes. Remove the raspberry sauce from the heat and set aside.
Make the crust
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Preheat the oven to 325 F. Line a 9×3-inch springform pan or a taller cake pan (about 9×3 inch) with parchment paper, including the bottom and sides. Please use a cake pan with a detachable bottom.
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Combine ground cracker crumbs with powdered sugar. Pour in melted butter and stir until you have a “wet sand-like” mixture.
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Place the prepared ground cracker crumb mixture into a prepared springform or cake pan. Using a small glass, press the crumb mixture up to the sides and bottom of the springform or cake pan. I used a measuring cup (¼ cup) for this.
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Bake the crust for 10 minutes. Remove it from the oven and set it aside to cool while you make the cheesecake filling.
Make the cheesecake filling
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Cream together cream cheese and sour cream. You can use a stand or handheld mixer for this.
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Add sugar and vanilla extract and beat until fluffy.
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Gradually add eggs, one at a time, beating well after each addition. Whisk in the vanilla extract.
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Finally, whisk in the cornstarch and stir until you have a smooth and lump-free batter.
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Pour the cheesecake filling into the prepared crust.
Make the swirl
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Gently add two teaspoons of raspberry sauce, in the form of dots, onto the surface of the cheesecake. Use more if needed. Run the bamboo skewer through each dot to make a heart-shaped swirl. The pattern will be pretty even if it’s not uniform. Read more below on how to create a pattern:
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To create a beautifully uniform raspberry swirl on your cheesecake, start by adding dots of raspberry sauce in a structured pattern. Instead of placing them randomly, arrange the dots in four evenly spaced concentric circles around the center of the cheesecake.
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Once your dots are placed, take a bamboo skewer or toothpick and gently drag it through the center of each dot, following a continuous circular motion around the cake. This technique will create a symmetrical swirl effect, giving the cheesecake a professional, polished look. If you’d like a more intricate design, alternate the direction of your swirls—dragging some inward toward the center and others outward toward the crust.
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This method ensures a balanced and visually appealing pattern while still making this cheesecake uniquely beautiful!
Baking time
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Wrap the bottom and sides of the springform or cake pan with aluminum foil. Place the cheesecake in a larger baking dish. Fill the baking dish with warm water until it has 2 inches of water (shorter than the springform or cake pan with the cheesecake).
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Bake the cake for 1 hour and 35 minutes.
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Let the cake cool in the oven with the oven doors open. Once cooled, remove the cake from the oven. Discard the aluminum foil and continue to chill the cake overnight in a fridge.
Notes
Recipe notes
- All ingredients should be at room temperature, especially eggs!
- Cream cheese – Only use full-fat! You can also swap out some of the cream cheese for mascarpone.
- Full-fat Greek yogurt – No low-fat or fat-free versions. You can also swap Greek yogurt with full-fat sour cream.
- If you do not have ground graham crackers, grind the whole crackers using a food processor. Alternatively, add cookies or crackers to a zip-lock bag and then roll the cookies with a rolling pin. You can also use cookies similar in texture to graham crackers. Swap with cookies like Biscoff or Oreos. If using Oreas remove the cream before crushing them.
- If you cannot find fresh or frozen raspberries, use raspberry jam. Combine ⅓ cup of the raspberry jam with two teaspoons of lemon juice. Make sure you are using seedless jam.
- Make it gluten-free by replacing regular graham crackers with gluten-free ones. You can even use GF Oreos for the crust (scoop out the cream center!)
Baking tips
- Gently tap the mixing bowl (with the cheese cream and Greek yogurt batter) on the kitchen counter a few times to get rid of the air bubbles from before you bake.
- A perfectly baked raspberry cheesecake will still be jiggly in the center after baking. However, the cake will have a perfect texture after cooling and refrigerating overnight.
- The overbaked cake will have cracks on the surface.
Nutrition
Nutrition Information
Raspberry Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to make raspberry cheesecake (step-by-step photos)
1) Make the raspberry sauce:
Cook raspberries, sugar, and lemon juice over medium heat for 6-7 minutes, mashing as they soften. Strain through a fine mesh sieve, pressing out the pulp, and discard the seeds. Return the sauce to the pot, cook 2 more minutes, then set aside.
2) Make the crust:
Preheat oven to 325°F. Line a 9-inch springform pan with parchment, covering the bottom and sides. Mix crushed crackers/cookies with powdered sugar, then stir in melted butter until it resembles wet sand. Press firmly into the pan using a measuring cup, forming the base and sides. Bake for 10 minutes, then cool.
3) Make the cheesecake filling:
Beat cream cheese and sour cream until smooth. Add sugar, vanilla, and eggs (one at a time), mixing well. Stir in cornstarch until fully incorporated. Pour into the crust.
4) Make the swirl:
Drop small dots of raspberry sauce onto the cheesecake and drag a skewer through them to create a heart pattern.
5) Bake:
Wrap the pan in foil and place it in a larger baking dish. Fill with warm water until 2 inches deep. Bake at 325°F for 1 hour 35 minutes. Let cool in the oven with the door open, then refrigerate overnight.
6) Serve:
Slice and garnish with fresh raspberries and mint leaves. Enjoy!
