This raspberry cheesecake is one of those desserts that quietly steals the show. It looks elegant, tastes rich, and somehow still feels light enough to go back for another slice without guilt.

I’ve made a lot of cheesecakes over the years, but this one always earns compliments. The creamy filling, the buttery crust, and that bright raspberry swirl woven right through the batter make every bite feel intentional.

What I love most is that the raspberry flavor isn’t just a topping. It’s part of the cheesecake itself, so you get little bursts of sweet-tart berry flavor all the way through.

And yes, this recipe skips the water bath. That alone makes it feel more approachable, especially if cheesecake has ever intimidated you before.

The texture stays smooth and creamy, the top stays crack-free, and the process feels calm instead of stressful. That’s my kind of baking.

Ingredients Needed for the Recipe

• Raspberries – These are cooked down into a smooth sauce that brings fresh, bright flavor into the cheesecake.
• Granulated sugar – Sweetens both the raspberry sauce and the creamy filling without overpowering the berries.
• Lemon juice – Adds balance and helps break down the raspberries while sharpening their flavor.
• Cornstarch – Thickens the raspberry sauce so it swirls cleanly instead of sinking.
• Graham cracker crumbs – Form the base of the crust, giving that classic crunch under the creamy filling.
• Unsalted butter – Binds the crumbs and adds richness to the crust.
• Salt – Enhances all the flavors, especially the sweetness.
• Cream cheese – The heart of the cheesecake, providing structure and that luxurious texture.
• Sour cream – Adds a subtle tang and keeps the filling soft and smooth.
• Vanilla extract – Rounds out the flavors and adds warmth.
• Eggs – Help set the cheesecake while keeping it creamy rather than dense.

How to make Raspberry Cheesecake?

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Step 1 – Cook the Raspberry Sauce

Start by combining the raspberries, sugar, and lemon juice in a small saucepan. As it cooks, the berries soften and release their juices, turning glossy and fragrant.

Once the mixture looks saucy, lower the heat and let it gently simmer. This step builds flavor without scorching the fruit.

Step 2 – Thicken and Strain the Sauce

Whisk the cornstarch with a little water, then stir it into the hot raspberry mixture. The sauce will thicken quickly, just enough to coat the back of a spoon.

While it’s still hot, strain it through a fine mesh strainer. This removes the seeds and leaves you with a silky smooth sauce.

Step 3 – Prepare the Crust

Mix the graham cracker crumbs with melted butter, sugar, and salt until it feels like damp sand. When pressed, it should hold together easily.

Press the mixture firmly into the bottom and slightly up the sides of a greased springform pan. Bake until lightly golden, then let it cool.

Step 4 – Mix the Cheesecake Filling

Beat the cream cheese and sugar slowly until smooth. This is not the moment to rush, slow mixing keeps the texture silky.

Add the sour cream, vanilla, and salt, scraping the bowl well. Everything should look creamy with no visible lumps.

Step 5 – Add the Eggs Gently

Add the eggs one at a time, mixing on low speed. This helps the batter stay dense and creamy instead of airy.

Pause to scrape the bowl between additions. It feels tedious, but it makes a noticeable difference.

Step 6 – Layer and Swirl

Pour half the batter into the cooled crust and drizzle a portion of the raspberry sauce over the top. Swirl lightly using a skewer.

Add the remaining batter, drizzle more sauce on top, and gently swirl just the surface. Less swirling looks prettier here.

Step 7 – Bake and Cool Slowly

Bake at a higher temperature briefly, then lower the heat and continue baking until the edges are set and the center still wobbles.

Turn off the oven and let the cheesecake cool inside with the door closed. This slow cooling keeps cracks away.

Tips

• Use room temperature ingredients so the batter blends smoothly without overmixing.
• Always strain the raspberry sauce while it’s hot for the smoothest texture.
• Avoid large pools of sauce when swirling to prevent sinking and cracking.
• Let the cheesecake cool gradually before chilling to protect the surface.
• For clean slices, wipe your knife between cuts and warm it slightly.

Serving Ideas

This raspberry cheesecake is beautiful on its own, but a little extra sauce drizzled on top never hurts. It adds shine and a stronger berry note.

I often serve it with fresh raspberries scattered around the plate. It looks effortless but feels thoughtful.

For something richer, a spoonful of whipped cream or a drizzle of chocolate ganache turns it into a restaurant-style dessert.

Make Ahead and Storage

This cheesecake actually improves with time, which makes it perfect for planning ahead. The flavors settle and the texture firms up beautifully.

Store it covered in the refrigerator for several days. I like to keep it in the pan until serving to protect the edges.

If freezing, wrap it tightly once fully chilled. Thaw slowly in the fridge and it’ll taste just as creamy as day one.

This raspberry cheesecake has become one of those recipes I come back to again and again. It feels special, but it’s relaxed enough to make without stress.

That balance is what keeps it in my regular rotation. When a dessert tastes this good and behaves this well, it earns its place.

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Raspberry Cheesecake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: medium Prep Time 30 mins Cook Time 50 mins Rest Time 480 mins Total Time 9 hrs 20 mins

Cooking Temp: 150  C Servings: 12 Estimated Cost: $ 20 Calories: 420

Best Season: Spring, Summer

Description

This easy raspberry cheesecake recipe delivers a creamy, luxurious filling swirled with a bright, sweet-tart raspberry sauce. No water bath needed—just smooth, crack-free perfection every time! Perfect for special occasions or whenever you’re craving a decadent, fruity dessert.

ingredients

Servings

For the Raspberry Sauce

• 18 ounces raspberries (fresh or frozen (about 3¾ cups))
• ⅓ cup granulated sugar ((66g))
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch (mixed with 1 tbsp water to make slurry)

For the Crust

• 1½ cups graham cracker crumbs ((180g))
• 6 to 8 tablespoons unsalted butter (melted (70–113g))
• ¼ cup granulated sugar ((50g))
• ¼ teaspoon salt

For the Filling

• 3 (8-ounce/226g) blocks cream cheese (room temperature)
• 1 cup granulated sugar ((200g))
• ½ cup sour cream (room temperature (120g))
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 3 large eggs (room temperature)

Instructions

For the Raspberry Sauce

1. In a small saucepan, stir together raspberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes, stirring frequently, until saucy.
   Mark as complete
2. In a small bowl, whisk cornstarch into 1 tablespoon of water until smooth. Stir into the raspberry mixture.
   Mark as complete
3. Cook 1–2 more minutes until slightly thickened. Immediately strain through a fine mesh sieve to remove seeds. Cool to room temperature.
   Mark as complete

For the Crust

1. Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan with nonstick spray.
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2. Mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Add more butter if dry.
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3. Press mixture into bottom and 1½–2 inches up sides of pan. Bake 10–12 minutes. Cool completely.
   Mark as complete

For the Filling

1. Beat cream cheese and sugar until smooth. Add sour cream, salt, and vanilla; mix until fully combined.
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2. Add eggs one at a time, mixing on low speed after each. Scrape bowl as needed.
   Mark as complete
3. Pour half the batter into crust. Drizzle ¼ cup raspberry sauce and swirl gently with a toothpick.
   Mark as complete
4. Add remaining batter, then drizzle another ¼ cup sauce on top. Swirl surface lightly.
   Mark as complete
5. Bake at 350°F for 15 minutes, then reduce to 300°F and bake 30–35 minutes until edges are set and center jiggles slightly.
   Mark as complete
6. Turn off oven, leave door closed, and let cheesecake cool inside for 1 hour. Then cool at room temperature for 1 hour before refrigerating for at least 6 hours (or up to 3 days).
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 17g85%

Cholesterol 115mg39%

Sodium 320mg14%

Potassium 180mg6%

Total Carbohydrate 36g12%

Dietary Fiber 2g8%

Sugars 28g

Protein 7g15%

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Calcium 80 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use fresh or frozen raspberries—no need to thaw if frozen.
• Strain the sauce while hot to easily remove seeds.
• Avoid large dollops of sauce to prevent cracking during baking.
• For clean slices, warm a sharp knife in hot water, wipe dry, and cut smoothly.

Keywords: raspberry cheesecake, swirl cheesecake, no water bath cheesecake, baked cheesecake, raspberry dessert