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Raspberry Cheesecake

Dreamy Raspberry Cheesecake That's Easy to Make and Delightful

Indulge in a creamy raspberry cheesecake that's easy to make and delightful, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10 sheets Graham Crackers Crushed to form a flavorful base; you can substitute with chocolate cookies for a twist.
  • 1/2 cup Unsalted Butter Melted to bind the crust together; ensure it’s cooled slightly before mixing.
  • 1/4 cup Sugar Sweetens the crust, enhancing the overall flavor balance.
For the Filling
  • 16 oz Full-Fat Cream Cheese Essential for richness and creaminess; be sure to soften at room temperature for a smooth texture.
  • 1 cup Powdered Sugar Provides the necessary sweetness without grittiness.
  • 1/2 cup Milk Helps create the perfect creamy consistency; whole milk works best.
  • 1 tsp Vanilla Extract Enhances the overall flavor of the filling.
  • 8 oz Cool Whip or Whipped Cream Adds lightness to the filling; ensure it's fully thawed for best results.
For the Raspberry Topping
  • 2 cups Fresh Raspberries Adds a pop of color and tartness; handle gently to keep them intact.
  • 2 tbsp Cornstarch Helps thicken the raspberry sauce.
  • 1/2 cup Water Used to adjust the consistency.
  • 1 tbsp Lemon Juice Adds a zesty twist to the raspberry filling.

Equipment

  • Medium saucepan
  • large mixing bowl
  • electronic mixer
  • Spatula
  • 9x13 inch dish

Method
 

Step-by-Step Instructions for Creamy Raspberry Cheesecake
  1. In a medium saucepan over medium heat, whisk together the cornstarch and sugar until combined. Gradually stir in the water, fresh raspberries, and lemon juice. Cook for about 5-7 minutes until thickened and glossy. Remove from heat and cool to room temperature.
  2. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the melted unsalted butter, crushed graham crackers, and sugar. Mix until fully combined. Press into the bottom of a 9x13 inch dish to form an even layer. Bake for about 10 minutes, then cool completely.
  3. In a separate bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy, about 3-5 minutes. Gently fold in the thawed Cool Whip.
  4. Spread the cream cheese filling over the cooled crust. Drizzle the cooled raspberry topping over the cheesecake layer and swirl if desired.
  5. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

This delightful Raspberry Cheesecake is perfect for any gathering and can be prepared a day in advance for stress-free entertaining.

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