Easy Baked Raspberry Cheesecake Recipe

Dreamy, vibrant, and bursting with berry flavor, this Easy Baked Raspberry Cheesecake is pure dessert bliss. With its buttery biscuit crust, silky-smooth raspberry filling, and a crown of glistening raspberries on top, every bite is a celebration of fruit and cream. Perfect for sharing (or not!), it’s as stunning as it is simple—all you need is a little time and a handful of wholesome ingredients.

Ingredients You’ll Need

The magic of this Easy Baked Raspberry Cheesecake lies in its simple, fresh ingredients. Each one brings something special—whether it’s the tang from the raspberries, the creaminess from the cheese, or the crisp crunch from the buttery base.

• Finely crushed digestive biscuits (or graham crackers): These create that classic cheesecake crust; choose gluten-free cookies if you’re avoiding gluten.
• Unsalted butter, melted: Binds the crust together and gives it a rich, golden crunch.
• Fresh or frozen raspberries: The star of the show, providing both color and berry zing in the filling as well as the sauce.
• Full-fat cream cheese, room temperature: Gives the cheesecake its signature smooth, creamy texture—Philadelphia is a fav, but any good-quality brand works.
• Plain or Greek-style yoghurt (or sour cream): Adds a gentle tang and helps lighten the filling without compromising silkiness.
• Caster/superfine or granulated sugar: Sweetens both the filling and the raspberry topping just enough.
• Cornflour/cornstarch: Ensures the filling sets beautifully and has a dreamy, custard-like consistency.
• Vanilla bean paste (or extract): Lends aromatic depth that flatters the berries and cream cheese.
• Eggs, room temperature: Provide structure, richness, and that irresistible cheesecake wobble.
• Additional fresh raspberries: Folded into the raspberry sauce for a luxurious topping.

Variations

One of the best things about Easy Baked Raspberry Cheesecake? It’s wonderfully customizable! Whether you want to shake things up, use what you have on hand, or adapt for special diets, the options are as tempting as the cake itself.

• Berry Swap: Try swapping in strawberries, blackberries, or blueberries (fresh or frozen) for a different berry adventure.
• Gluten-Free Crust: Use gluten-free biscuits or cookies for a base that keeps everyone happy, no compromise on flavor.
• Lighter Topping: Top with plain yogurt or a cloud of whipped cream instead of the raspberry sauce for a lighter finish.
• Citrus Twist: Add a dash of lemon or orange zest to the filling for a bright, zesty undertone that’s remarkably refreshing.

How to Make Easy Baked Raspberry Cheesecake

Step 1: Prepare the Biscuit Crust

Begin by lining your 8-inch springform pan with baking paper on both the bottom and sides for easy unmolding. Mix the crushed biscuits with melted butter until it resembles damp sand, then press it firmly into the pan (including up the sides) using the bottom of a glass. A quick 10-minute bake sets it beautifully—let it cool while you move on.

Step 2: Make the Raspberry Reduction

Cook your raspberries gently in a saucepan until they burst and release their juice, then push them through a fine sieve to remove seeds. Return the juice to the pan and simmer until it’s thick, syrupy, and reduced—think deep pink, not quite jammy. Let it cool completely so it won’t melt the filling.

Step 3: Mix the Cheesecake Filling

In a large bowl, gently mix the cream cheese and yogurt until totally smooth—no lumps allowed! Stir in the sugar-cornflour mixture, vanilla, and then the eggs, one by one. Finish by folding in the raspberry reduction for that signature pink color. Avoid over-mixing—this keeps things creamy, not airy.

Step 4: Bake and Chill

Pour the filling into your prepared crust and bake low and slow (285ºF/140ºC) for about an hour. It’s ready when the edges are set but the center still gently jiggles. Let the cheesecake cool inside the oven with the door ajar—this prevents cracks—then transfer to the fridge to chill for at least 4 hours, or overnight for the dreamiest texture.

Step 5: Make the Raspberry Sauce & Top

For an extra raspberry punch, cook more berries with sugar, strain, and reduce until syrupy. Once cool, stir in fresh raspberries for bursts of juicy color. Just before serving, spoon this over the cheesecake—it’s both vibrant and luscious.

Step 6: Serve & Enjoy

Release your Easy Baked Raspberry Cheesecake from the pan, transfer it to a cake stand, and top with your raspberry sauce. Slice into generous wedges and savor that glorious swirl of berry and cream!

How to Serve Easy Baked Raspberry Cheesecake

Garnishes

Nothing beats extra fresh raspberries and a drizzle of the homemade raspberry sauce for topping your cheesecake. Try scattering a handful of edible flowers, a dusting of icing sugar, or curls of white chocolate to make your Easy Baked Raspberry Cheesecake the showstopper at any gathering.

Side Dishes

Pair each slice with a scoop of vanilla bean ice cream or a cloud of softly whipped cream for an extra treat. Alternatively, serve alongside a cup of freshly brewed coffee or black tea—the bitterness balances the sweet-tart berries perfectly.

Creative Ways to Present

For an elegant twist, cut the Easy Baked Raspberry Cheesecake into mini squares or bars for a finger-food version at parties. Or serve individual slices in cocktail glasses layered with extra raspberry sauce for a chic, deconstructed dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Baked Raspberry Cheesecake keeps beautifully when stored in a covered container in the fridge for up to 4–5 days. The bold berry flavor actually intensifies with a little time, so sneaking a slice the next day might be even better!

Freezing

This cheesecake freezes surprisingly well. For best results, slice it before freezing and wrap each piece tightly in plastic wrap and foil. Store for up to one month—simply thaw a slice in the fridge when a craving for Easy Baked Raspberry Cheesecake strikes!

Reheating

Cheesecake is usually served chilled, not warm, so there’s no need to reheat. But if you prefer a softer texture, let a slice sit at room temperature for 15–20 minutes before enjoying—just enough to take off the chill and amplify the flavor.

FAQs

Final Thoughts

This Easy Baked Raspberry Cheesecake is the kind of showstopper dessert that never fails to wow a crowd, but secretly—it’s so much simpler than it looks. If you love bright, tangy flavors and dreamy creamy textures, give this recipe a try. Bake it for someone you love (including yourself!) and savor every luscious, berry-filled bite.

Print