Imagine digging your fork into a luscious, creamy cheesecake, accented by a bright raspberry swirl that’s as pretty as it is delicious—this is what awaits you with Easy Baked Raspberry Cheesecake. It’s a show-stopping yet approachable dessert, marrying the tanginess of fresh raspberries with the rich, velvety cream cheese filling, all on a buttery graham cracker crust. Whether you’re baking for a celebration or simply looking for the ultimate comfort treat, this Easy Baked Raspberry Cheesecake is guaranteed to wow your taste buds and impress any crowd.

Easy Baked Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What I love most about the Easy Baked Raspberry Cheesecake is how straightforward the ingredients are—each plays a vital role in building the cake’s signature flavor, creamy texture, and irresistible swirl. Let’s take a closer look at what you’ll need and why every item matters:

Graham cracker crumbs: The classic, toasty base that provides a sweet crunch and contrasts beautifully with the creamy filling.
Granulated sugar (for crust and filling): Adds the perfect amount of sweetness to both the crust and the cream cheese layer without overwhelming the other flavors.
Unsalted butter, melted: Rich and smooth, butter binds the cookie crumbs and lends a fancy bakery fragrance to the base.
Cream cheese, softened: The star of the show—choose full-fat for a lusciously smooth and creamy cheesecake that doesn’t crack.
Eggs: Essential for holding it all together, eggs give the filling structure and contribute to its gorgeous silkiness.
Vanilla extract: Infuses the cheesecake with a subtle warmth and cozy aroma.
Sour cream: Another key to the creamy, tangy magic—don’t skip it!
Raspberries (fresh or frozen): Bursting with color and natural tang, raspberries are what make that stunning swirl pop.
Sugar (for raspberry swirl): Balances the tartness of the berries for a bright, jammy sauce.
Lemon juice: A splash of lemon juice zings the raspberries to life and keeps the fruit flavor fresh.

How to Make Easy Baked Raspberry Cheesecake

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan well—then, for extra insurance against leaks, wrap the outside with a layer of foil. This step ensures your Easy Baked Raspberry Cheesecake keeps its shape and comes out flawless every time.

Step 2: Mix and Bake the Crust

Combine your graham cracker crumbs, sugar, and melted butter in a bowl, mixing until everything is evenly moistened. Press the mixture firmly and evenly into the bottom of your prepared pan—I like to use the flat bottom of a measuring cup for a tidy finish. Pop this in the oven for 8 to 10 minutes, just to set and toast it slightly, then let it cool.

Step 3: Cook the Raspberry Swirl

While the crust cools, cook your raspberries, sugar, and lemon juice together in a small saucepan over medium heat. Stir occasionally and watch as the berries break down and bubble into a vibrant sauce—this should take 5 to 7 minutes. Pour this mixture through a fine mesh strainer to remove the seeds, leaving you with a silky, ruby-red raspberry puree. Let this cool down; it’ll swirl beautifully when it’s not too hot.

Step 4: Make the Cream Cheese Filling

Using a large bowl (and a hand mixer or sturdy whisk), beat your softened cream cheese until perfectly smooth—no lumps allowed! Gradually add the sugar, mixing until fully combined. Next, beat in the eggs one by one, followed by the vanilla and sour cream. The batter should be dreamy and luxurious, with a pourable consistency.

Step 5: Assemble and Swirl

Pour the cheesecake filling onto your cooled crust, smoothing the top with a spatula. Dot spoonfuls of your raspberry sauce over the filling, then take a toothpick or skewer and gently swirl the puree into mesmerizing ribbons. The goal is to create a marble effect—don’t overmix, or you’ll lose those beautiful streaks.

Step 6: Bake, Cool, and Chill

Slide your assembled cheesecake into the oven and bake for 50 to 60 minutes. You’ll know it’s done when the edges look set but the very center still jiggles slightly. Once the time’s up, turn off the oven and crack the door, letting the cake cool inside for an hour—this prevents it from cracking. Afterward, refrigerate for at least 4 hours (overnight is even better!) before slicing and serving your Easy Baked Raspberry Cheesecake.

How to Serve Easy Baked Raspberry Cheesecake

Garnishes

A truly show-stopping cheesecake deserves an elegant finish. Try scattering fresh raspberries and a light dusting of powdered sugar on top right before serving. A sprig or two of mint adds a refreshing pop of color, too. If you like extra flair, a drizzle of raspberry sauce or a dollop of whipped cream makes each slice look straight from a bakery window.

Side Dishes

This cheesecake is rich and fruity, so it pairs beautifully with a light fruit salad or a few crisp almond biscotti on the side. For special occasions, consider serving it with tiny glasses of dessert wine or a homemade raspberry lemonade—both complement the raspberry tang and create a well-rounded dessert experience.

Creative Ways to Present

While the Easy Baked Raspberry Cheesecake looks stunning on its own, you can turn it into individual mini cheesecakes by using a muffin tin lined with cupcake papers—perfect for parties! For a romantic twist, cut the cake into heart shapes with a cookie cutter, or layer slices with additional fruit for a cheesecake parfait. Your guests will go wild for these fun, unexpected presentations.

Make Ahead and Storage

Storing Leftovers

To keep your Easy Baked Raspberry Cheesecake fresh, cover it tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator, where it’ll stay creamy and delicious for up to five days. Let each slice come to room temperature for the creamiest bite!

Freezing

Need to make your dessert ahead? This cheesecake freezes beautifully! Slice it or keep it whole—just wrap it snugly in plastic wrap and then in foil to prevent freezer burn. It will keep for up to two months. Thaw overnight in the fridge to preserve its silky texture.

Reheating

Cheesecake is best enjoyed cold or at room temperature, but if you prefer it just a touch warm, let it sit out for about 30 minutes before serving. Avoid microwaving, as it can alter the texture. If you love a warm bite, add a spoonful of gently heated raspberry sauce on top instead!

FAQs

Can I use store-bought raspberry preserves instead of making the swirl?

Absolutely! Using high-quality raspberry preserves saves time and still gives you that signature swirl and fruity punch. Just make sure to stir the preserves to loosen them up before swirling into your cheesecake.

What’s the secret to a crack-free cheesecake?

The biggest secret is letting your cheesecake cool down gradually—first in the turned-off oven with the door cracked, then in the fridge. Also, using room temperature ingredients and not overmixing the eggs helps create a stable texture that resists cracking.

Can I make this Easy Baked Raspberry Cheesecake gluten-free?

Definitely! Swap the graham cracker crumbs for your favorite gluten-free crumbs, and double-check that your other ingredients are certified gluten free. The rest of the recipe stays exactly the same, and no one will notice the difference.

Should I use fresh or frozen raspberries?

Either works beautifully in the raspberry swirl! If fresh raspberries aren’t in season, frozen ones are a great option and will break down easily in the saucepan—no need to thaw first.

Why does my cheesecake filling look lumpy?

Lumpy filling is usually caused by cold cream cheese or not beating it enough before adding the sugar and eggs. Make sure your cream cheese is fully softened, and beat until perfectly smooth for the creamiest, most luxurious cheesecake texture.

Final Thoughts

If you’re looking for a dessert that’s as impressive as it is easy, you can’t go wrong with an Easy Baked Raspberry Cheesecake. Every bite is pure bliss—tangy, creamy, and delightfully fruity. Give it a try and watch it become a trusted favorite you’ll want to share with all your favorite people!

Easy Baked Raspberry Cheesecake Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy deliciousness of this Easy Baked Raspberry Cheesecake. A buttery graham cracker crust cradles a velvety smooth cream cheese filling with a sweet raspberry swirl, creating a dessert that’s sure to impress.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the raspberry swirl:

¾ cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
Raspberry swirl: Cook raspberries, sugar, and lemon juice until thickened. Strain to remove seeds.
Prepare filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Pour over crust. Swirl in raspberry sauce.
Bake: Bake for 50–60 minutes. Cool in the oven, then refrigerate for at least 4 hours before serving.