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If you are craving a dessert that feels like a hug on a plate, look no further than this delightful Raspberry Cream Cheesecake Recipe. It’s a luscious blend of creamy cheesecake bursting with fresh raspberries, set on a perfectly crunchy graham cracker crust, and topped with a vibrant raspberry cream layer that instantly brightens up any occasion. Whether you’re celebrating a special event or simply treating yourself, this cheesecake layers texture, flavor, and just the right touch of sweetness to keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this Raspberry Cream Cheesecake Recipe plays a star role, combining simple pantry staples and fresh raspberries to deliver a show-stopping dessert. From the buttery crumb crust to the smooth cream cheese filling and tangy raspberry swirl, these ingredients work beautifully to create the perfect balance of flavors and textures.
- Graham Cracker Crumbs (2 cups): Provides a crisp, caramelized base that adds delightful crunch and flavor contrast to the creamy layers.
- Sugar (2 tablespoons): Sweetens the crust just enough to make it irresistible without overpowering the other flavors.
- Butter, melted (6 tablespoons): Binds the crust crumbs to create a sturdy, buttery foundation that holds everything together.
- Cream Cheese (4 packages, 8 ounces each, softened): The rich and velvety heart of the cheesecake; softening ensures a smooth, lump-free batter.
- Powdered Sugar (1/4 cup and 4 cups for frosting): Adds smooth sweetness that blends perfectly without graininess, essential for both the cheesecake and frosting.
- Sugar (1 cup): Balances the cream cheese’s tang and subtly sweetens the filling.
- Vanilla Extract (1 teaspoon): Adds warm, aromatic depth enhancing every bite.
- Lemon Juice (1 teaspoon): Brightens the cheesecake’s richness with a fresh zing that complements the raspberries.
- Heavy Cream (1/2 cup): Creates a luscious texture, making the filling extra creamy and dreamy.
- Raspberries (1 cup, sweetened with a heaping tablespoon of sugar): Fresh and juicy, they add bursts of natural tartness folded gently into the batter.
- Raspberry Jello (1 – 3 ounce package): Adds a beautiful pink hue and subtle raspberry flavor in the topping layer.
- Heavy Whipping Cream (1 cup, whipped): Whipped to fluffy perfection for the raspberry cream topping, giving a light texture.
- Butter (4 tablespoons): Used in the frosting for richness and smooth spreadability.
- Cream Cheese (4 ounces): In the frosting, it adds tangy creaminess and balances sweetness.
- Hot Pink Food Coloring Gel: Just a touch gives the frosting that vibrant, eye-catching color without extra sweetness.
- Raspberries for topping: Fresh fruit garnishes to add freshness and charm to the final presentation.
How to Make Raspberry Cream Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining a 7-inch springform pan with parchment paper at the bottom, making cleanup a breeze. Mix the graham cracker crumbs with sugar and melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the pan’s base to create that perfectly crisp crust. Pop it into the freezer to chill while you prepare the filling; this helps the crust set up nicely and avoid sogginess.
Step 2: Prep the Raspberries
Rinse your raspberries gently under cold water using a colander, then let them drain well on paper towels. Keeping the raspberries dry is essential so they don’t add unnecessary moisture to your cheesecake batter. After drying, store them in the refrigerator until just before folding them into the batter, maintaining their fresh, firm texture.
Step 3: Make the Cheesecake Batter
This is where the magic begins. Beat softened cream cheese with heavy cream, granulated sugar, and powdered sugar on low speed to combine without splattering. Scrape the sides to ensure smoothness and add vanilla and lemon juice for brightness and depth. The batter should become glossy, thick, and irresistibly creamy. Scoop out about 1 1/2 cups and chill it for later—this reserved portion forms the base for the delicious raspberry cream layer on top.
Step 4: Fold in the Raspberries and Chill the First Layer
Carefully fold in the sugared whole raspberries into the remaining batter, stirring gently to avoid crushing the berries. Pour this mixture over your chilled crust in the springform pan, smoothing the surface with a spatula for an even layer. Return the pan to the freezer for 3 to 4 hours so this layer firms up beautifully, providing a sturdy foundation for the next component.
Step 5: Create the Raspberry Cream Layer
Blend the reserved cheesecake batter with raspberry jello to enhance the berry flavor and add a pretty rosy tint. Whip the heavy whipping cream separately until fluffy, then fold it into this mixture to create a light, airy top layer. Pour it gently over the set cheesecake layer in your pan, making sure it spreads evenly. This luscious, creamy topping will balance the dense cheesecake below perfectly.
Step 6: Finish with the Frosting and Chill Overnight
Prepare your frosting by beating softened butter and cream cheese until smooth, gradually adding powdered sugar until it reaches thick, spreadable consistency. Add hot pink food coloring gel a little at a time until the frosting reaches your preferred vibrant shade. After the raspberry cream layer has firmed, spread the frosting evenly on top. Add fresh raspberries to decorate, then refrigerate the entire cheesecake overnight to let all the flavors marry and the frosting set nicely.
How to Serve Raspberry Cream Cheesecake Recipe
Garnishes
The best way to elevate this Raspberry Cream Cheesecake Recipe when serving is to top it off with a handful of fresh raspberries, which burst with natural sweetness and add a lovely jewel-like accent. A small dusting of powdered sugar over the top gives a delicate frosted look that’s perfect for any occasion, while a sprig of fresh mint can bring a refreshing color contrast and herbal note.
Side Dishes
This cheesecake stands beautifully on its own as a dessert, but you can pair it with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add more creaminess. Fresh fruit salad with citrus segments or a drizzle of raspberry coulis adds brightness that complements the rich, creamy texture without overwhelming it.
Creative Ways to Present
For a stunning presentation, serve individual slices on decorative plates with a smear of raspberry puree across the edge. Layer mini cheesecakes in clear parfait glasses with alternating layers of fresh raspberries and crushed graham crackers for a fun twist. If you’re feeling festive, top the cheesecake with edible flowers that complement the color scheme for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cream Cheesecake Recipe should be stored in an airtight container in the refrigerator to maintain its creamy texture and freshness. It will keep well for up to 4 days, allowing you to enjoy multiple helpings without the texture drying out or the flavors fading. Always cover it properly to avoid absorbing any fridge odors.
Freezing
This cheesecake freezes beautifully, making it a great make-ahead dessert option. Wrap the whole cheesecake or individual slices tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When frozen properly, it can last up to 2 months. Thaw overnight in the refrigerator before serving to keep its creamy consistency intact.
Reheating
Because this Raspberry Cream Cheesecake Recipe is best enjoyed chilled, reheating is not necessary. If you prefer it slightly softer, simply let it sit at room temperature for 15 to 20 minutes before serving. This allows all the beautiful flavors to open up without melting the delicate layers.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries provide the best texture and flavor for this recipe, you can use frozen raspberries if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture, which can make the cheesecake runny.
Do I need a springform pan to make this cheesecake?
A springform pan is highly recommended because it allows for easy removal of the cheesecake without damaging its delicate layers or crust. If you don’t have one, you can use a regular pan lined with parchment paper, but removing the cake may be a bit trickier.
Is it necessary to freeze the cheesecake layers?
Yes, freezing each layer ensures the cheesecake sets properly and holds its shape. Since this recipe includes a no-bake element, the freezer helps firm up the layers to a sliceable consistency that won’t fall apart.
Can I make this Raspberry Cream Cheesecake Recipe vegan or dairy-free?
Switching to a vegan or dairy-free version would require substantial adjustments, such as using plant-based cream cheese, non-dairy whipped cream, and a suitable vegan gelatin substitute. The texture and flavor will differ, but it’s possible with some experimentation.
How long does it take to make this cheesecake from start to finish?
The hands-on prep time is about 20 minutes, but because the cheesecake requires several hours to freeze and set, the total time spans about a day or overnight for best results. Patience really pays off for this creamy, dreamy dessert!
Final Thoughts
I cannot recommend this Raspberry Cream Cheesecake Recipe enough for your next dessert adventure. It’s one of those recipes that feels like a celebration every time you slice into it, blending fresh berries, creamy cheese, and a buttery crust that will impress anyone lucky enough to share a piece. So grab your mixing bowl, invite a friend, and get ready to create something truly unforgettable.
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Print
Raspberry Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 to 8.8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cream Cheesecake is a luscious no-bake dessert featuring a crunchy graham cracker crust filled with a creamy cheesecake batter blended with fresh raspberries. It is chilled until firm and topped with a vibrant raspberry layer and whipped cream for a beautiful and flavorful treat perfect for gatherings or special occasions.
Ingredients
Crust
- 2 cups Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 6 Tablespoons Butter, melted
Cheesecake Filling
- 4 Packages Cream Cheese (8 ounces each), softened
- 1/4 cup Powdered Sugar
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 1/2 cup Heavy Cream
- 1 cup Raspberries, sprinkled with 1 heaping Tablespoon Sugar, folded in gently
Raspberry Jelly Layer
- 1 (3 ounce) package Raspberry Jello
Raspberry Cream Frosting
- 4 Tablespoons Butter
- 4 ounces Cream Cheese
- 4 cups Powdered Sugar
- Hot Pink Food Coloring Gel, to taste
- 1 Cup Heavy Whipping Cream, whipped
- Fresh Raspberries for garnish
Instructions
- Prepare crust: Line the bottom of a 7-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter until blended. Press mixture evenly into the bottom of the pan and smooth with the back of a spoon. Freeze the crust while preparing the filling.
- Prepare raspberries: Rinse fresh raspberries in a colander under cold water and drain them on paper towels. Place raspberries in the refrigerator to keep cool until use.
- Mix cheesecake batter: In the bowl of a stand mixer, combine softened cream cheese, heavy cream, sugar, and powdered sugar. Mix on low until all ingredients are combined and smooth. Scrape down the sides, add vanilla extract and lemon juice, then blend until creamy. Remove about 1 1/2 cups of batter and refrigerate it for later use. Gently fold the sugared raspberries into the remaining batter.
- Assemble first layer: Remove crust from freezer and pour in the cheesecake batter with raspberries. Smooth the top with a spatula. Freeze the pan for 3 to 4 hours until the layer is set and firm to the touch.
- Prepare raspberry jelly layer: Dissolve the raspberry jello package as per the instructions (usually in hot water). Allow the jelly to cool but not set fully. Pour this layer carefully over the firm cheesecake layer and refrigerate until set fully, around 2 hours.
- Make raspberry cream frosting and finish: Beat butter and cream cheese until smooth. Gradually add powdered sugar and blend well. Add hot pink food coloring gel until the desired color is reached. Fold in whipped heavy cream gently. Spread this frosting over the set jelly layer. Garnish with fresh raspberries on top. Chill the assembled cheesecake until ready to serve.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother batter.
- Freezing the crust and layer helps set the cheesecake since this is a no-bake recipe.
- Gently fold raspberries into the batter to preserve their shape and juices.
- Be careful when pouring the jelly layer over the set cheesecake to avoid mixing layers.
- Use fresh raspberries for garnish to add a pop of color and fresh fruity flavor.
- This cheesecake is best served chilled and eaten within 2-3 days for optimal freshness.
