This Raspberry Cheesecake Recipe is anything but average! A buttery graham cracker base, creamy filling, and a swirl of raspberry sauce come together before getting baked to perfection. With detailed, easy-to-follow instructions, you'll have this showstopper ready without the hassle of a water bath! Finish it off with a fresh and tangy raspberry sauce for a very special dessert!
Over the years, we’ve mastered every kind of cheesecake recipe - mini cheesecakes, no-bake cheesecakes, and even cheesecake bars!
Cheesecakes are kinda our thing around here! Not only are they delicious, but they’re also super easy to serve to a crowd. We already have a fan-favorite White Chocolate Raspberry Cheesecake with an Oreo crust, but what if you’re craving that classic raspberry flavor? That’s how this raspberry cheesecake came to be.
We’ve worked hard to perfect this no-water-bath method with most all our cheesecakes, and here’s what makes it a success without cracks:
- A pan of water in the oven adds moisture.
- Not overbeating the filling keeps excess air out.
- Slowly cooling the cheesecake after baking prevents cracking.
Heads up! This post is packed with tips and step-by-step photos to help you nail this recipe. If you’re already confident in the kitchen and don’t need the extra details, feel free to skip straight to the recipe card!
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Why this recipe is great
This isn’t just plain cheesecake with raspberry sauce—it’s swirled with raspberry goodness throughout, plus an extra spoonful on top for a burst of flavor in every bite!
- Dreamy flavor: With a buttery graham cracker crust, creamy filling swirled with raspberry sauce, and even more on top for an extra pop, this cheesecake is crazy delicious!
- No water bath: You put in all that effort making a cheesecake, only to unwrap the pan and find water leaked in? No thanks! This method gives you the same rich, creamy cheesecake—just without the hassle of a water bath!
- Beautiful: A gorgeous swirl and vibrant topping make this a total showstopper!
- Make-ahead friendly: Whether you pop it in the fridge the day before or freeze for a couple months, it serves up perfectly!
- A holiday hit: Everyone will love this raspberry cheesecake during holiday parties or gatherings. Don't forget to add it to your Easter recipes and Thanksgiving recipes!
Raspberry cheesecake ingredients
This recipe requires standard cheesecake ingredients, plus a little fruit. Below are some helpful tips to make sure it turns out perfectly every time.
- Graham crackers: For the best flavor, choose the original flavor of full sheets. The honey grahams produce a softer crust with a lighter flavor, and the boxed crumbs don't have the same flavor or texture.
- Sugar: Classic white sugar is in all three layers: the crust, the filling, and the topping.
- Butter: Salted butter helps hold the crumbs together to create a solid base.
- Cream cheese: Softened full-fat cream cheese is essential here. Lower fat options are filled with stabilizers and fillers that change the final product.
- Salt: We only use kosher salt for perfect flavor.
- Eggs: Large, room temperature eggs provide structure and richness.
- Vanilla: Pure vanilla extract adds a layer of flavor to the creamy filling.
- Lemon: A little brightens the filling and cuts the richness.
- Cornstarch: A touch of cornstarch is the secret to thickening the raspberry sauce.
- Heavy cream: Adds richness but also lightens the filling.
- Raspberries: Frozen raspberries are great for convenience, but fresh raspberries can be used as well.
Helpful kitchen tools
How to make raspberry cheesecake
Start by preparing a 9 inch springform pan with parchment paper across the bottom and spraying the inside with nonstick baking spray.
Start by pulsing graham cracker sheets in a food processor until they are fine crumbs. Add butter and sugar, then pulse again until it looks like damp sand. Press the mixture firmly into a prepared pan—this step is key! We love using a tamper, but the flat bottom of a measuring cup works just as well.
Bake at 350ºF for 8-9 minutes. Set aside to cool. Turn down the oven to 325ºF.
For a full step-by-step photo tutorial with all the tips and tricks, see how to make a graham cracker crust for cheesecake.
For the sauce, combine everything in a saucepan and bring it to a boil, letting it thicken up for 3-5 minutes. Then, pour it through a mesh strainer to remove any seeds or lumps. The final result is a smooth, glossy, and perfectly thick raspberry sauce.
If you’re looking for a full guide to raspberry sauce for cheesecake, we’ve got you covered! It includes step-by-step instructions plus photos for each step to make it super easy to follow.
In bowl of stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
Add in the eggs, one at a time, mixing on low speed until just combined. Scrape sides and bottom of the bowl after each egg.
Be sure not to increase the speed once the eggs go in. Too fast and air will get incorporated causing cracks in the final product.
Pour in the heavy cream and lemon juice. Mix on low until well mixed. Again, do not increase the speed. Doing so will cause cracks in the final cheesecake.
Pour half of the cheesecake into the pan. Strategically, dot three tablespoons of sauce across the surface of the batter. Pour the second half of the batter on top and repeat with three more tablespoons of sauce.
To make sure the sauce is evenly swirled, divide the pan into thirds and spoon one tablespoon of sauce over each section of the batter. This helps distribute it perfectly for that beautiful, swirled look.
Using a bamboo skewer, pull outward and in "S" and "8" shapes, to create a beautifully swirled top. We have found only swirling the top layer is best - no need to go down to the second layer.
For even more details, see how to swirl a cheesecake.
Pour hot water into the pan on the lower shelf. Place the cheesecake on a cookie sheet for easy handling, then bake for 55 minutes. When the time’s up, turn off the oven and crack the door slightly (a wooden spoon works great!). Let it cool for 1 hour—just don’t open the door too much, or all the heat will escape.
Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
Hint: Before you start baking, set up your oven! Place one rack on the bottom and the other in the center. Then, put a 9x13 baking pan on the lower rack—that way, everything’s ready to go when you need it.
Why the temperature of eggs and cream cheese matters
Let’s be real—cheesecake has a few steps, but none of them are overly complicated. The key to success? Technique! Little details make all the difference. Room temperature eggs and softened (but not warm) cream cheese are a must. When you press your finger into the cream cheese, it should give slightly—not cold, not warm, just right.
How to store
*Note: Keep the cheesecake uncovered until fully chilled to prevent condensation.
To Refrigerate: If making ahead, store the cheesecake and raspberry topping separately in the fridge. Add the topping just before serving.
To Freeze: Once completely cooled and chilled, place it unwrapped on a cookie sheet and freeze for 2-3 hours to keep it from getting dented. Then, wrap it in plastic wrap, followed by foil, and freeze for 1-2 months.
FAQs
Absolutely! For an Oreo cookie crust in place of the graham cracker base, see this cheesecake for amounts.
Unlike our strawberry sauce, which doesn’t need straining, raspberry sauce is a different story. Raspberries are packed with seeds, which can mess with the texture and look of the sauce. So yeah, straining isn’t really optional here—it’s the key to a smooth, luscious finish.
We find that raspberry jam is too thick to swirl into the cheesecake without causing cracking. In order to ensure a smooth top, be sure to make the homemade raspberry topping. It only takes 5 minutes and is well worth the effort!
Tips & Tricks
- Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.
- Use a firm pressure on the crust.
- Each tablespoon of sauce will cover a third of the cheesecake
- Trust the baking process. Just follow the instructions exactly.
- Store it uncovered overnight in the fridge to avoid condensation.
More raspberry recipes
when raspberries are in season it is a great time to make
- Raspberry Crumble Bars
- Raspberry Glaze
- White Chocolate Raspberry Bundt Cake
- Raspberry Lemonade
- Raspberry BBQ Shredded Chicken Sandwiches
Recipe
Dreamy Raspberry Cheesecake Recipe (No Water Bath!)
Equipment
- Tamper or flat bottomed measuring cup
Ingredients
- nonstick baking spray
Crust
- 18 graham crackers sheets about 2 ¼ cups of crumbs
- 4 tablespoon sugar
- 8 tablespoon butter
Raspberry Sauce
- 12 ounces frozen raspberries
- 2.5 tablespoon sugar
- 2.5 teaspoon cornstarch
- ⅓ cup water
Cheesecake Batter
- 32 ounces cream cheese 4 packages very soft
- 1 ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- 2 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350℉. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.nonstick baking spray
Crust
- Combine crust ingredients until it resembles damp sand. Press it firmly into the prepared pan about 1-1.5 inches up the side. Bake for 8-9 minutes, then set aside to cool.18 graham crackers sheets, 4 tablespoon sugar, 8 tablespoon butter
Raspberry Sauce
- Combine the ingredients in a saucepan and boil on the stove until it is very thick (3-5 minutes). Pour the mixture through a mesh strainer to remove any lumps and seeds. The resulting sauce should be smooth, glossy, and thick. Set aside to begin cooling.12 ounces frozen raspberries, 2.5 tablespoon sugar, 2.5 teaspoon cornstarch, ⅓ cup water
Cheesecake Filling
- Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.32 ounces cream cheese, 1 ¼ cup granulated sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each egg is incorporated.3 large eggs
- Add the heavy cream and lemon juice on low until just combined.⅓ cup heavy cream, 2 tablespoon lemon juice
- Pour half of the the filling into the cooled crust. Place three tablespoons of sauce in small circles across the surface of the batter. Pour the second half of the batter on top and repeat with three more tablespoons of sauce. Place the cheesecake on a rimmed cookie sheet.
- Place cookie sheet with cheesecake on middle rack. Place roasting pan on bottom rack and pour in hot water.
- Bake for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't open the oven all the way or the heat will escape. Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once completely chilled you can remove from the springform pan.
- To remove the cheesecake from the pan, no knife needed! Just gently unlatch the pan, and it should pull away from the sides effortlessly. Easy and mess-free.
Notes
- Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.
- Use a firm pressure on the crust.
- Each tablespoon of sauce will cover a third of the cheesecake
- Trust the baking process. Just follow the instructions exactly.
- Store it uncovered overnight in the fridge to avoid condensation.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This cheesecake is so yummy! The raspberry sauce swirled in gives it that extra fresh flavor!