If you’re craving a creamy, dreamy dessert that looks like it came from your favorite bakery but is secretly so doable at home, the Easy Baked Raspberry Cheesecake will sweep you off your feet. Think of a buttery graham cracker crust, rich and luscious cheesecake filling, and an eye-catching, tangy raspberry swirl that bursts with freshness in every bite. This stunner is as delightful on a weeknight as it is for a celebration, proving that classic elegance doesn’t have to be complicated. Whether you’re new to cheesecakes or a seasoned baker, this recipe is generously forgiving and reliably delicious.

Easy Baked Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Easy Baked Raspberry Cheesecake is carefully chosen for flavor, texture, and charm. They may seem humble on their own, but together they create a dessert that’s far greater than the sum of its parts, from the snappy crust to the silky filling and jewel-like raspberry swirl.

Graham cracker crumbs: Provide the classic, unmistakable cheesecake base with subtle sweetness and crunch.
Melted butter: Binds the crust and adds a rich, buttery flavor to every bite.
Granulated sugar (for crust and filling): Sweetens both the crust and the filling, balancing the tang of the cream cheese and raspberries.
Cream cheese (softened): The star of the show, lending a luxuriously creamy texture and slight tang.
Large eggs: Give the filling structure and help it set while keeping things decadently rich.
Sour cream: Adds extra creaminess and a subtle tang that lifts the flavor beautifully.
Vanilla extract: Brings warm, mellow notes that complement the tart raspberry and creamy filling.
Fresh raspberries: Create the vibrant swirl and infuse the cheesecake with fruity brightness.
Lemon juice: Enhances the raspberry flavor with a gentle lift and prevents it from tasting too sweet.

How to Make Easy Baked Raspberry Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan to ensure your cheesecake releases perfectly. In a mixing bowl, combine graham cracker crumbs, melted butter, and a little granulated sugar. Mix thoroughly until the crumbs are evenly coated and look like damp sand. Press this mixture firmly and evenly into the bottom of your prepared pan for the perfect foundational snap.

Step 2: Make the Raspberry Swirl

In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring and smashing the berries a bit, until they break down and the mixture thickens slightly (about 5 minutes). Strain the sauce to remove seeds for a silky texture, then set your jewel-toned raspberry purée aside to cool slightly.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese with the sugar until perfectly smooth—no lumps here! Add the eggs one at a time, mixing just until blended after each, which keeps your filling satiny. Gently fold in the sour cream and vanilla extract, taking care not to overmix for the smoothest, creamiest cheesecake imaginable.

Step 4: Assemble and Swirl

Pour the cheesecake filling over your prepped crust, smoothing the top with a spatula. Drop spoonfuls of the raspberry sauce across the surface, then swirl it gently with a thin knife or skewer—aim for pretty curves, but don’t overdo it! Each slice will reveal a unique, eye-catching pattern.

Step 5: Bake to Perfection

Place the pan on the middle oven rack. If you worry about cracks, either bake with a water bath or simply place a pan of hot water on the lower rack for insurance. Bake for 50 to 60 minutes. You’ll know it’s ready when the edges look set, but the center still has a little jiggle in it—this is key for a gloriously creamy finish.

Step 6: Cooling and Chilling

Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour; this gentle cooling helps prevent cracks. Afterward, refrigerate your Easy Baked Raspberry Cheesecake for at least four hours (or overnight if you can resist!). This chilling time sets the filling, firms the texture, and makes slicing a breeze.

How to Serve Easy Baked Raspberry Cheesecake

Garnishes

Nothing perks up a cheesecake quite like a handful of fresh raspberries scattered on top, or a shower of powdered sugar for elegance. A few mint leaves add a vibrant color contrast, while chocolate curls or a drizzle of extra raspberry sauce can turn each slice into a showstopper.

Side Dishes

While this Easy Baked Raspberry Cheesecake shines on its own, it’s heavenly served with a scoop of vanilla bean ice cream, or alongside a simple fruit salad made with fresh berries. Coffee, espresso, or a crisp glass of bubbly are perfect beverage companions that enhance the dessert’s creaminess and tang.

Creative Ways to Present

For special occasions, slice your cheesecake and fan the pieces out on a cake platter, separating each with a small wedge of lemon or a chocolate-covered raspberry. You can also cut the cheesecake into elegant squares and serve them in cupcake liners for a beautiful dessert buffet, or offer mini individual cheesecakes in jars for picnics and parties.

Make Ahead and Storage

Storing Leftovers

To keep your cheesecake at its creamy best, cover it tightly with plastic wrap or store it in an airtight container in the fridge. It stays delicious for up to five days—though it rarely lasts that long! Each slice stays rich, thick, and flavorful.

Freezing

This Easy Baked Raspberry Cheesecake is surprisingly freezer-friendly. Chill it thoroughly first, then wrap slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to two months; simply thaw overnight in the refrigerator before serving so the texture and swirl remain perfect.

Reheating

Cheesecake is at its best when served chilled or at cool room temperature, so no need to reheat. If you prefer it a tiny bit softer, let slices sit at room temp for 20 minutes before serving for a pleasantly creamy bite.

FAQs

Can I use frozen raspberries for the swirl?

Yes, you can swap in frozen raspberries if fresh aren’t available. No need to thaw; just use them straight from the freezer, but you might need to cook the sauce an extra minute to reduce any extra liquid.

Why did my cheesecake crack?

Cracks can happen if the cheesecake bakes too long or cools too quickly. Prevent this with a water bath or by placing a pan of water in the oven, and always let it cool gradually in the oven with the door cracked open for best results.

How do I know when the cheesecake is done baking?

The edges will be set, but the center should still have a gentle wobble. It will fully solidify as it chills, so avoid overbaking for the smoothest, creamiest Easy Baked Raspberry Cheesecake.

Can I make this cheesecake gluten-free?

Absolutely! Substitute your favorite gluten-free graham style crackers or cookies for the crust. Everything else in the recipe is naturally gluten-free, making it an easy swap.

Can I substitute other berries for the raspberry swirl?

Definitely—the recipe is flexible. Blackberries, blueberries, or even strawberries work beautifully for the swirl. Adjust the sugar slightly based on the berry’s tartness for best flavor.

Final Thoughts

I truly hope you’ll give this Easy Baked Raspberry Cheesecake a spot on your dessert table soon. Once you taste that tangy-sweet swirl against the creamy filling and classic crust, you’ll find yourself coming back to this recipe again and again. Trust me—sharing a homemade cheesecake this gorgeous is its own kind of celebration!

Easy Baked Raspberry Cheesecake Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 5 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy richness of this Easy Baked Raspberry Cheesecake with a delightful raspberry swirl. A classic dessert that’s simple to make yet impressively delicious.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp granulated sugar

For the filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract

For the raspberry swirl:

1 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan.
Prepare the raspberry swirl: Cook raspberries, sugar, and lemon juice until thickened. Strain and set aside.
Prepare the filling: Beat cream cheese and sugar. Add eggs, one at a time, then mix in sour cream and vanilla.
Assemble and bake: Pour filling over crust. Add raspberry sauce, swirl, and bake for 50–60 minutes.
Cool and chill: Let the cheesecake cool in the oven, then chill in the fridge for at least 4 hours before serving.

Notes

To prevent cracks, use a water bath or place a pan of hot water in the oven during baking.
You can swap raspberries for other berries in the swirl for a variation.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American