If you’ve ever dreamed of the perfect creamy cheesecake bursting with bright raspberry flavor, then you’re in for a real treat with this Easy Baked Raspberry Cheesecake Recipe. It’s everything you want in a dessert: rich, tangy, and beautifully balanced with fresh raspberries swirled right into the luscious filling. Whether it’s a special occasion or a weekend indulgence, this cheesecake will win hearts with its flaky graham cracker crust and a velvety middle that melts in your mouth. I’m so excited to share exactly how to make this stunning dessert at home with simple ingredients and straightforward steps that anyone can follow.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward cheesecake bliss. Each item plays a key role, from the buttery crust that provides a satisfying crunch to the creamy filling that’s the star of the show. Fresh or frozen raspberries add that iconic pop of color and tartness, while the sour cream keeps the texture fantastically smooth and soft.
- Graham cracker crumbs (1 ½ cups): This forms the crunchy base that perfectly complements the creamy topping.
- Granulated sugar (¼ cup + 1 cup): Adds just the right sweetness to both crust and filling.
- Melted unsalted butter (6 tablespoons): Binds the crust crumbs together and adds richness.
- Cream cheese (3 packages, 8 oz each, softened): The heart and soul of any cheesecake, providing creaminess and tang.
- Large eggs (3): Help the cheesecake set up beautifully as it bakes.
- Vanilla extract (1 teaspoon): Elevates the flavor profile with a warm, sweet aroma.
- Sour cream (½ cup): Keeps the texture luscious and adds a slight tang for balance.
- Raspberries (1 cup, fresh or frozen): Deliver fresh bursts of tartness and gorgeous color.
- Raspberry jam (2 tablespoons, optional): Ideal for creating a pretty swirl or topping that intensifies raspberry flavor.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Baking the crust for 10 minutes before adding the filling helps it set perfectly and ensures it stays crisp once the cheesecake is baked. Let the crust cool slightly after baking so it holds its shape.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until completely smooth and creamy. Gradually add 1 cup of sugar, beating until well incorporated. Add eggs one at a time, mixing well after each addition to keep the batter smooth and airy. Then stir in vanilla extract and sour cream until the mixture is silky. This step creates the rich, velvety texture that’s so addictive.
Step 3: Fold in the Raspberries
Gently fold fresh or frozen raspberries into the batter to distribute their tart flavor throughout. If you’re using frozen raspberries, it’s best not to thaw them before folding in to avoid bleeding their color too much. This keeps the cheesecake looking bright and fresh.
Step 4: Assemble and Add Jam Swirl
Pour the cheesecake filling over your cooled crust and smooth the top with a spatula. For an extra raspberry punch, drop spoonfuls of raspberry jam on top and swirl lightly with a knife to create a marbled effect. This optional step adds both visual appeal and bursts of sweetness.
Step 5: Bake the Cheesecake
Bake the cheesecake for 50 to 60 minutes until the center is just set but still slightly wobbly. Avoid overbaking to keep the texture creamy instead of dry. After turning off the oven, crack open the door and let your cheesecake cool inside for an hour. This helps prevent cracks and results in a smoother top.
Step 6: Chill Thoroughly
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or even overnight if you can wait. This chilling step allows the cheesecake to firm up nicely and the flavors to meld together beautifully.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
When it comes to serving, simplicity is your best friend. Fresh raspberries scattered on top add freshness and a lovely jewel-like appearance. A light dusting of powdered sugar or a sprig of mint can give your presentation an elegant touch without overpowering the delicate flavors.
Side Dishes
Serve your cheesecake with a drizzle of extra raspberry sauce or a dollop of whipped cream for added indulgence. For a break from sweet richness, a bowl of fresh fruit or a light, crisp white wine make perfect compliments that balance out each bite.
Creative Ways to Present
Slice your cheesecake with a warm, clean knife for flawless pieces and consider serving it on colorful plates to showcase the vibrant raspberries. You can also create mini versions in individual ramekins for a charming party presentation that lets guests indulge in their own little raspberry delight.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or store in an airtight container and keep refrigerated. It stays fresh and creamy for up to 5 days, letting you enjoy a slice whenever a craving hits.
Freezing
This cheesecake freezes very well! Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake can be kept for up to 2 months; thaw it in the fridge overnight before serving for the best texture.
Reheating
Cheesecake is best enjoyed chilled, so there’s no need to reheat. If you prefer it closer to room temperature, leave it out for 15 to 20 minutes before serving. Avoid microwaving, as it can cause the filling to lose its delicate texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Use them straight from the freezer without thawing to prevent the batter from turning pink and watery. The frozen berries will still bake beautifully and provide that lovely raspberry flavor.
What can I substitute for sour cream?
You can use Greek yogurt as a great alternative to sour cream. It adds creaminess and a slight tang without changing the consistency too much.
How do I prevent cracks on my cheesecake?
Ensure your cream cheese is fully softened before mixing, avoid overbeating the batter, and don’t overbake. Cooling the cheesecake slowly by leaving the oven door cracked after baking also helps prevent cracking.
Can I make this cheesecake without a springform pan?
A springform pan is ideal for easy removal, but if you don’t have one, you can use a regular cake pan lined with parchment paper or foil, just be careful when removing the cheesecake to keep it intact.
How long does the cheesecake need to chill?
Chill your cheesecake for at least 4 hours, but overnight chilling is best for a firmer, more set texture and deepest flavor development.
Final Thoughts
This Easy Baked Raspberry Cheesecake Recipe is truly a dessert game-changer—simple to make, yet elegant enough to impress any crowd. It brings together classic flavors, stunning visual appeal, and rich, creamy texture that will keep everyone asking for seconds. So grab your mixing bowl and give it a try; I promise it will become one of your go-to favorites whenever you’re in the mood for a sweet treat with a burst of berry freshness.
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake features a buttery graham cracker crust and a creamy, smooth cream cheese filling studded with juicy raspberries. Swirled with optional raspberry jam for an extra burst of flavor, this classic American dessert is a crowd-pleaser that chills to perfect firmness and delivers rich, tangy sweetness in every bite.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen raspberries
Optional Topping
- 2 tablespoons raspberry jam (for swirl or topping)
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue mixing until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth consistency. Mix in vanilla extract and sour cream until fully incorporated.
- Incorporate raspberries: Gently fold the fresh or frozen raspberries into the cream cheese mixture, being careful not to break the berries to avoid color bleeding.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust, spreading evenly. If using raspberry jam, drop spoonfuls on top and swirl gently with a knife to create a marbled effect.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50–60 minutes, or until the center is just set and the edges turn lightly golden. Avoid overbaking to maintain a creamy texture.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill thoroughly: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely before serving.
Notes
- If using frozen raspberries, do not thaw before folding into the batter to prevent bleeding and discoloration of the filling.
- For a firmer texture, refrigerate the cheesecake overnight instead of just 4 hours.
- Use a springform pan for easy removal and neat presentation.
- Allow the cream cheese to soften at room temperature for easier mixing and smoother filling.
