The Best Raspberry Cheesecake Recipes You’ll Ever Taste! Try them with us

Sweet and creamy, these are unique raspberry cheesecake recipes!

Enjoy the perfect taste of a tender filling on a tender base.

How to make a cheesecake not only tasty, but also beautiful to look at?

Check out the end of the article!

No-bake raspberry cheesecake

Customize whole raspberry cheesecake by adding white chocolate, yogurt, or mascarpone, or for a richer, more flavorful base, swap out the graham crackers for chocolate. Or try these no-bake cookie cakes , they are suitable for any celebration!

What will we need

• 300 g of graham crackers
• 100 g butter (melted)
• 500 g of full-fat soft cheese
• 100 g caster sugar (plus 2 tablespoons)
• 1 teaspoon of vanilla extract
• 300 ml of heavy cream
• 300 g of raspberries
• powdered sugar (for sprinkling)

Method

• Crush the cookies into a fine crumb.
• Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand.
• Tip the butter crumb into a 20 cm diameter mold and press into the base of the mold until a smooth, even layer is formed.
• Put in the fridge and chill.
• Transfer the soft cheese, sugar, vanilla and cream to a bowl and beat with an electric mixer until thick and creamy.
• Add about two-thirds of the raspberries and mash them lightly with a wooden spoon to squeeze out some of the juice, then stir.
• Tip the cheesecake mixture onto the cooled base and smooth the surface with a spatula.
• Refrigerate for at least 6 hours, preferably overnight.
• Before serving, carefully remove from the mold, sprinkle with the remaining raspberries and, if necessary, dust with powdered sugar.

Cheesecake with raspberries and Greek yogurt

The perfect recipe for no-bake raspberry cream cheesecake with a hint of lemon. It’s the perfect summer dessert and the simple process makes it really easy to make. Like these strawberry cheesecakes , it’s also the right summer refreshment.

What will we need

• 85 g of butter
• 175 g of biscuits
• 300 g of full-fat cream cheese
• 150 g of Greek yogurt
• 150 ml of heavy cream
• 2 lemons (peeled and juiced)
• 75 g of powdered sugar
• 225 g of raspberries
• 2 teaspoons of powdered sugar

Method

• Line the bottom of a round cake pan with paper.
• Melt the butter in a saucepan and stir in the crushed biscuits.
• Stir until well coated in butter.
• Tip the biscuit mixture onto the base of the prepared form and level it with the bottom and leave to cool.
• Meanwhile, combine cream cheese, Greek yogurt, cream, zest and juice of 1½ lemons, and powdered sugar in a bowl.
• Add half the raspberries.
• Remove the cookie base from the refrigerator and add the raspberry-yogurt mixture.
• Return to refrigerator and chill for at least 4 hours.
• Serve the raspberry cheesecake garnished with the remaining raspberries and sprinkled with powdered sugar.

Cheesecake with mascarpone, raspberries and pomegranate

Few people do not love raspberry cheesecake. This recipe is slightly different from some others because it does not require baking or gelatin and it does not harden in the same way as a regular cheesecake , which you can make with us in 6 different variations, so the texture is softer and creamier.

What will we need

• 250 g of graham crackers
• 100 g of butter
• 600 g of full-fat cream cheese
• 250 g of mascarpone cheese
• 350 g of powdered sugar
• 400 g of raspberries
• 250 g of pomegranate seeds

Method

• Line a 23 cm diameter cake tin with baking paper.
• Crush the cookies finely with a rolling pin.
• Transfer the crumbs to a large bowl, add the melted butter and mix well.
• Tip the mixture into a greased mold and smooth.
• Put in the fridge for 1 hour.
• Briefly beat the cream cheese, mascarpone and powdered sugar, then add the raspberries and continue beating. Put in the fridge for 1 hour.
• Remove the cookie base and cream cheese mixture from the refrigerator and carefully pour the mixture over the cookie base.
• Make sure the pomegranate seeds are dry, then add them to the top of the raspberry cheesecake to cover the mascarpone layer.
• Refrigerate for 8 hours or overnight.

Baked chocolate cheesecake with raspberry pieces

This baked cheesecake recipe was inspired by two delicious desserts:chocolate raspberry cake and chocolate cheesecake! Have you tried any of them yet? These are the best sweet recipes that you must prepare at least once. And try them according to us!

What will we need

On the crust

• 1 pack of Oreo cookies
• 115 g butter (melted)

For cheesecake

• 340 g of semi-sweet chocolate
• 2 teaspoons of coffee (can be instant)
• 680 g of full-fat cream cheese
• 200 g of granulated sugar
• 70 g of brown sugar
• 2 and 1/2 tablespoons of cocoa powder
• 4 large eggs
• 2 egg yolks
• 170 g of heavy cream
• 2 teaspoons of vanilla extract
• 120 grams of fresh raspberries

For the frosting

• 230 g of semi-sweet chocolate
• 280 g of heavy cream
• 60 g of butter

For decoration

• 120 g of fresh raspberries
• 220 ml of chocolate sauce
• 1/2 teaspoon of cocoa powder

Method

• Preheat the oven to 180°C.
• Grease the bottom and sides of the cake pan. Wrap the outer part of the mold in layers of durable aluminum foil.
• In a large bowl, combine the crushed cookies and melted butter, mixing well to combine.
• Press the mixture into the bottom and slightly up the sides.
• Bake the carcass in a preheated oven for 10 minutes. Remove the crust from the oven and set aside.
• Reduce the oven temperature to 160 degrees.
• Melt 340 g of chopped chocolate and coffee in a water bath.
• Mix the cream cheese, both sugars and cocoa powder and beat until smooth. Add eggs and yolks.
• Slowly add the cream and vanilla until combined.
• Finally, stir in the melted chocolate.
• Pour half of the filling onto the partially baked carcass. Add the raspberries. Then pour the remaining filling on top.
• Place a large baking sheet in the form. Place the baking tray in the preheated oven and pour enough hot water into the tray to reach a height of approx. 3 cm.
• Bake the cheesecake in a water bath for 1 hour and 10 minutes, or until the center of the cake is set but still jiggles slightly.
• After baking, remove the cake from the water bath and carefully release the foil, then immediately run the tip of a knife around the sides of the pan to prevent the top from cracking.
• Allow to cool completely in the pan, then chill in the fridge for at least 6 hours before removing from the pan and slicing.
• For the chocolate coating, melt the chopped chocolate in the hot cream.
• Add the butter and stir until the butter is completely melted. Pour the frosting over the cooled cheesecake. Set aside until set, about 1 hour.
• When serving, drizzle each slice of cheesecake with a little chocolate sauce, add a few raspberries and dust lightly with cocoa powder.

What to decorate not only raspberry cheesecake?

Fruit sauces are one of the most popular ingredients for cheesecake. Fruits like peach, lemon, raspberry, blueberry, blackberry and strawberry are great choices.

Add rhubarb, strawberry and cherry jam to the recipe, they are great and stand out on the cheesecake.

You can use candies, nuts for cheesecake.

Fresh fruit is always popular in summer. Blueberries, strawberries and blackberries.

In addition to fruit, you can use white chocolate, chocolate shavings, and peanut butter cupcakes.

Then there are marshmallows, which are not exactly candies, but also fall into the category of decorations.

Lemon meringue, sour cream, cream cheese and whipped cream make great creamy toppings.

Ganache, hot fudge, chocolate caramel or chocolate liqueur can make cheesecake a very sweet and perfect dessert.