I love this recipe because it’s rich and creamy without being overly heavy. The raspberry topping adds a bright, fruity note that balances the sweetness of the filling, and the graham cracker crust provides a simple, satisfying base. It’s a dessert that feels fancy enough for entertaining but easy enough to make at home.
Ingredients
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust 1 1/2 cups finely crushed graham cracker crumbs (about 9–10 sheets) 1/4 cup white sugar 1/2 cup butter, melted
For the Raspberry Sauce 2 tablespoons cornstarch 1/2 cup white sugar 1/2 cup water 2 cups raspberries, fresh or frozen 1 teaspoon lemon juice (optional)
Directions
1. Prepare the Crust I preheat the oven to 350°F (175°C) and mix the graham cracker crumbs, sugar, and melted butter until well combined. I press the mixture into the bottom of a 9-inch springform pan to form an even crust and bake for 8–10 minutes. Once baked, I let it cool completely.
2. Make the Cheesecake Filling In a large bowl, I beat the softened cream cheese until smooth. I gradually add confectioners’ sugar, milk, and vanilla extract, mixing until fully combined. I fold in the cool whip or homemade whipped cream gently until the filling is light and airy. I spread the cheesecake filling evenly over the cooled crust and refrigerate while preparing the raspberry sauce.
3. Prepare the Raspberry Sauce In a small saucepan, I mix cornstarch, sugar, and water until smooth. I add the raspberries and cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. I stir in lemon juice if using. I let the sauce cool slightly.
4. Assemble the Cheesecake I pour the raspberry sauce over the cheesecake filling, spreading it evenly. I cover and refrigerate for at least 4–6 hours, or until fully set.
5. Serve I slice the cheesecake into portions and serve chilled. The creamy filling with vibrant raspberry topping makes for a stunning presentation.
Using a chocolate graham cracker crust for extra richness.
Swapping raspberries for strawberries or mixed berries.
Drizzling a little melted chocolate over the top for a decorative finish.
Adding a teaspoon of lemon zest to the filling for a subtle citrus note.
Storage/reheating
I store this cheesecake in the refrigerator for up to 3 days. I avoid freezing it with the raspberry topping as it can alter the texture, but the plain cheesecake filling can be frozen separately for up to a month.
FAQs
Can I use frozen raspberries?
Yes, I thaw and drain them slightly before making the sauce to prevent excess liquid.
Can I make this cheesecake without gelatin?
Yes, this recipe uses cornstarch to thicken the raspberry sauce instead of gelatin.
Can I make it dairy-free?
I can substitute cream cheese and whipped cream with dairy-free alternatives, like vegan cream cheese and coconut whipped cream.
How do I prevent the raspberry sauce from being too runny?
I make sure to cook it until thickened and use cornstarch as a thickener. Letting it cool slightly before adding to the cheesecake also helps.
Can I prepare this in advance?
Yes, I often make the cheesecake a day ahead. It actually tastes better after chilling overnight.
Conclusion
Creamy Raspberry Cheesecake is a luscious, fruity dessert that balances richness and freshness perfectly. The buttery crust, creamy filling, and vibrant raspberry topping make it a show-stopping treat for any occasion. Every slice is a little indulgence that I look forward to sharing with friends and family.
Indulge in a creamy raspberry cheesecake with a buttery graham cracker crust and sweet, smooth filling topped with fresh raspberry sauce. Perfect for dessert lovers and special occasions.
Author:Ella
Prep Time:25 minutes
Total Time:6 hours
Yield:4 servings
Category:Dessert, No-Bake
Method:Chill / No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1½ cups finely crushed graham cracker crumbs (about 9–10 sheets)
Prepare the Crust
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Chill in the fridge while you make the filling.
Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add confectioners’ sugar, milk, and vanilla extract, and beat until creamy. Gently fold in the whipped topping until light and fluffy.
Assemble the Cheesecake
Spoon the cream cheese mixture over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or until set.
Make the Raspberry Topping
In a saucepan, whisk cornstarch and sugar with water until smooth. Add raspberries and bring to a boil over medium heat, stirring constantly. Cook until thickened and translucent (3–5 minutes). Stir in lemon juice if using. Cool completely.
Top and Serve
Once the cheesecake is set and the raspberry topping has cooled, spoon the raspberry mixture over the cheesecake. Chill for 1–2 more hours, then slice and serve.
Notes
Use a springform pan for easy removal and clean slices.
For a stronger raspberry flavor, mash some berries into the topping as it simmers.
This cheesecake keeps in the fridge for up to 4 days.
To make ahead, prepare the crust and filling the night before, and add topping just before serving.
