I’ve been thinking a lot about treats with raspberries lately, and I wanted to share some of my favorite ways to enjoy this bright fruit. If you like sweet and creamy desserts with a lovely fruit touch, you’re in for a nice surprise.
Today, I’m bringing you two wonderful raspberry cheesecake recipes. They are both simple to make and promise a delightful dessert experience for you and your family. Let’s get baking!
Jump to Recipe:
Sweet Raspberry Cheesecake Bars Recipe
These raspberry cheesecake bars are perfect for sharing or enjoying on your own. They have a lovely graham cracker crust, a creamy cheesecake filling, and bright raspberries baked right in.
Key Ingredients & Tips
- Cream Cheese Choice: Always use full-fat cream cheese that is softened to room temperature for the smoothest filling. This helps avoid lumps.
- Raspberry Freshness: Fresh raspberries are best here for their bright taste and texture. If using frozen, let them thaw and pat them dry a bit before adding them.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
⏱️ Time: 45 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Prepare the Crust and Preheat
Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper.
Step 2: Mix Filling, Add Raspberries, and Bake
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla. Gently fold in the fresh raspberries. Pour the filling over the crust and bake for 30-35 minutes, or until the center is set.
📝 Final Note
Let the bars cool completely before refrigerating for at least 2 hours. This helps them set up nicely for easy cutting.
Raspberry Swirl Cheesecake Delight
This raspberry swirl cheesecake is a beautiful dessert that tastes as good as it looks. The creamy texture paired with the fruity raspberry swirl makes every bite special.
Key Ingredients & Tips
- Making the Swirl: For a pretty swirl, don’t overmix the raspberry sauce into the cheesecake batter. Just a few gentle passes with a knife or skewer will create lovely patterns.
- Slow Cooling: Let your cheesecake cool slowly in the oven with the door ajar after baking. This helps prevent cracks on the surface.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for sauce)
- 1 tablespoon lemon juice
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 10-12 servings
How to Make It
Step 1: Make the Crust and Raspberry Sauce
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. For the sauce, cook raspberries, 2 tablespoons sugar, and lemon juice in a small pot for 5-7 minutes. Strain to remove seeds, then set aside to cool.
Step 2: Prepare Filling, Swirl, and Bake
Beat softened cream cheese with 1 cup sugar and vanilla until smooth. Add eggs one at a time, mixing gently. Pour half the cheesecake mixture over the crust. Drizzle half the raspberry sauce over it. Repeat with the remaining cheesecake mixture and sauce. Use a knife to gently swirl the raspberry sauce. Bake for 60-70 minutes, or until the edges are set but the center still jiggles a little.
📝 Final Note
Always chill your cheesecake in the refrigerator for at least 4 hours, or even better, overnight. This makes sure it is fully set and tastes its best.
