Today I’m introducing my Raspberry Swirl Cheesecake recipe. After baking hundreds of cheesecakes over the years, I’d say I’ve learned a thing or two about getting them just right. I made this one for a birthday party recently, and the entire thing was gone within minutes!
The best part? It’s such an easy cheesecake recipe, anyone can make it! So in this post I bring you step-by-step instructions with tips to help you bake the perfect cheesecake.
Easy Raspberry Swirl Cheesecake Recipe
This is absolutely one of the best cheesecake recipes out there. The light, lemony-tart flavor is perfect for spring or to finish off a heavy meal. I use a mix of cream cheese and Greek yogurt so it’s a light cheesecake but still has that creamy texture we all love.
My family normally couldn’t finish an entire cheesecake in one go, but this one was just the perfect texture and everyone loved it!
Raspberry Swirl Cheesecake Ingredients
Here are the key ingredients to make this raspberry cheesecake recipe. Check the recipe card below for the full list of ingredients.
- Graham Crackers: These make the perfect crumbly crust for the cheesecake. I used chocolate graham crackers for extra flavor but you can also use regular.
- Raspberries: I’ve used both fresh and frozen raspberries—they both work great. Fresh is best if they’re in season!
- Fresh Lemons: I use both the juice and the zest to make this cheesecake bright and tart!
- Cream Cheese: Choose full-fat cream cheese for the creamiest texture. Look for blocks, not tubs, as they’re firmer and work better.
- Greek Yogurt: It gives the cheesecake a light tang and makes it creamy without being too heavy. I used Fage 2% Greek Yogurt for a sour tang and light texture.
- Eggs: I use eggs in this baked cheesecake recipe to add richness and help it set perfectly.
How to Make Raspberry Cheesecake
Making this raspberry baked cheesecake is easier than you think! Look for the recipe card below for a printable recipe.
How to Make Raspberry Sauce
Cook the raspberries and sugar in a saucepan over medium heat. Remember to stir occasionally, it should take about 10 minutes for the berries to soften.
While stirring, break those raspberries up to speed up the process. When the mixture starts to bubble, it’s time to make a cornstarch slurry.
This is done by mixing the cornstarch with lemon juice. You have to do this in a separate container so it doesn’t clump up! Then pour this mix straight in with your raspberries and turn off the heat.
As it cools, your raspberry puree should thicken nicely. Let it cool to room temperature.
Graham Cracker Crust
You’ll need a springform pan (I like this one). It makes it super easy to remove the cheesecake without having to flip it over.
Start by crushing the graham crackers—you can use a food processor, but honestly, smashing them in a bag with a rolling pin works just as well (and it’s kind of fun).
Mix the crumbs with melted butter until it’s nice and crumbly. Press the mixture into the bottom of your springform pan, and a little up the sides if you want. I like to use the bottom of a glass to get it even and smooth.
Pop it in the oven at 350°F (175°C) for about 10 minutes, and let it cool while you work on the filling.
Expert Tip: If you want a slightly crunchier crust, let it bake for 2 extra minutes.
Raspberry Cheesecake Batter
The easiest way to make the cheesecake batter is to use an electric mixer. (As always, I use my KitchenAid Stand Mixer for everything – super fast and easy.) Just beat the cream cheese and sugar, then add the eggs one at a time with a little lemon zest.
It’s then poured into the graham cracker shell. Smooth it out on top with a spatula.
For the raspberry swirl, just spoon 4-5 puddles of sauce over the cheesecake batter as shown. Then grab a knife or skewer and gently swirl it around to create a pretty marbled pattern—don’t mix it in too much, or you’ll lose the swirl!
Finally, bake the cheesecake in the center rack of a 350°F (175°C) oven with a baking sheet of boiling water on the bottom rack. This serves as a quick and dirty water bath.
Bake until the edges are set, but the center still has a slight jiggle. It should take about 50 minutes, and will firm up when it chills.
Pro Tip: To take your cheesecake to the next level, use a water bath! See my water bath baking guide, it works like magic!
Raspberry Swirl Cheesecake Topping Suggestions
This cheesecake is perfect as is, but a nice topping or garnish really completes the look. Here are some easy ideas:
- Fresh Raspberries: What’s better than a handful of fresh raspberries on top? Glaze them in a bit of sugar syrup first if they’re quite tart.
- Whipped Cream: Whipped cream is always a fast and easy way to garnish cheesecakes.
- Chocolate Drizzle: I haven’t tried this, but raspberries and chocolate go so well together. Use proper melted dark chocolate, none of that Hershley chocolate syrup rubbish!
- Lemon Twists: Some elegant lemon twists is an easy option. Use this tool to get long, spiraled twists.
- Powdered Sugar: And the quickest and easiest option of all is a light dusting of powdered sugar.
What a Water Bath Does to Cheesecakes
All this really means is placing your cheesecake pan into a larger pan filled with hot water while it bakes in the oven.
From my experience, it’s the best way to get a creamy, smooth cheesecake without cracks. It stops your oven from drying out too much, which might give your cheesecake a kind of rubbery texture.
All you need is a larger baking pan that can hold your springform pan. Take a look at my full guide to using a water bath.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work perfectly for this recipe! They’re a great option if fresh raspberries aren’t in season.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper. Make sure to leave enough overhang to lift the cheesecake out once it’s set.
If you’re gentle enough, it should be fine.
Can I substitute Greek yogurt with sour cream?
Yes, sour cream is a great substitute for Greek yogurt. It adds the same tangy flavor and creamy texture to the cheesecake. Just use the same amount of sour cream as you would Greek yogurt in the recipe.
Can Cheesecake be Frozen?
Absolutely! Cheesecake freezes really well. Once cooled, wrap it tightly in plastic wrap and foil to prevent freezer burn.
Thaw in the refrigerator overnight before serving.
What Should I Serve With This Cheesecake?
I think this cheesecake pairs wonderfully with fresh fruit, whipped cream, or even a drizzle of chocolate. Pair it with some chai for afternoon tea. My current favorite is Kolkata Chai Co.
At my mom’s recent birthday party, I served it with a drizzle of leftover raspberry sauce. Everybody loved it!
Raspberry Swirl Cheesecake
Equipment
- Medium saucepan
- Food Processor optional
- Rubber spatula
- Small mixing bowl
- Electric mixer with paddle attachment
- 1 Springform Pan
Ingredients
For the Raspberry Sauce
- 12 ounces raspberries fresh or frozen
- ¾ Cup water
- ¾ Cup sugar
- zest of ½ a lemon
- 3 Tbsp fresh lemon juice
- 2 Tbsp cornstarch level
For the Crust
- 10-12 Graham Crackers
- 1 Tbsp sugar
- 5 Tbsp unsalted butter melted
For the Cheesecake
- 16 oz cream cheese (2x 8oz packages), softened
- ½ cup sugar
- 2 eggs
- ? cup Greek yogurt
- zest of ½ a lemon
- 1 tsp lemon juice
Instructions
Make the Raspberry Sauce
- In a medium saucepan, add the raspberries, water, sugar, and lemon zest. Cook on medium heat until sugar is dissolved and raspberries are softened. Break up the raspberries with a wooden spoon, stirring occasionally.
- When the raspberry sauce is bubbling, make a slurry with cornstarch and lemon juice. To make the slurry, stir together cornstarch and lemon juice in a cup until dissolved.
- Add the slurry into the raspberry sauce and lower the heat. Stir until combined. Continue cooking for about 4 more minutes, until slightly thickened and the sauce coats the back of a spoon.Remove from heat and set aside to cool.
Prepare the Crust
- Preheat the oven to 350°F (175°C). Crush the Graham crackers in a food processor or in a Ziploc bag using a rolling pin or wooden spoon.
- In a small bowl, combined the melted butter and crushed Graham crackers. Stir until crumbly.
- In an ungreased springform pan, press the Graham cracker mixture into the bottom of the pan and slightly up the sides. Use the bottom of a glass to flatten the mixture and make it even.
- Bake at 350°F (175°C) for 10 minutes. Set aside to cool.
Make the Cheesecake Filling
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened cream cheese and sugar.
- Add greek yogurt. Mix until combined.
- Add the eggs, one at a time and mix until combined. Stir in the lemon zest.
- Pour the cheesecake filling into the cooled graham cracker shell and smooth the top with a spatula. Tap the pan until the filling is even.
- Spoon 4-5 dollops of the raspberry sauce into the cheesecake mixture in an "X" shape or spiral pattern. Use a knife or skewer to swirl the raspberry sauce into the cheesecake mixture in random patterns. Continue until you get a nice swirl effect, but don't overmix. See our video on How to Make a Swirl Effect.
Bake
- At the bottom of the oven, place an empty baking sheet. Boil water in a kettle and pour into the baking sheet.
- Place the cheesecake in the center rack of the oven. Bake at 350°F (175°C) for about 50 minutes, checking in the last 5 minutes. The cheesecake should be set around the edges and slightly jiggly in the center. Cool at room temperature for about an hour, then refrigerate for at least 2 hours before serving.
Serve
- Make sure the cheesecake is fully chilled before cutting.Remove the sidewall of the springform pan. Use a wide spatula to gently lift the cheesecake off the base of the springform pan and onto a serving plate. Cut and serve with whipped cream, extra raspberry sauce, or a drizzle of melted chocolate!
Notes
- Using Frozen Raspberries: Let frozen raspberries thaw slightly before cooking them into the raspberry puree. This helps them break down more easily for a smooth sauce.
- Crunchier Crust: If you prefer a slightly crunchier crust, bake it for 2 extra minutes. Keep an eye on it to prevent overbaking.
- Water Bath: This recipe uses a quick fix – putting a tray of boiling water at the bottom of the oven. For the best cheesecake , use a water bath! It ensures a creamy texture and prevents cracks. Read my water bath baking guide for detailed instructions.
- Refrigerate: Cheesecake is best served after it’s been chilled. Refrigerate for at least 2 hours, or overnight, to allow the flavors to develop fully. Cover tightly to keep it fresh, it should keep for up to 4 days.
- Freeze: Once cooled, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Store for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
Final Thoughts on Raspberry Swirl Cheesecake
I hope you’ve enjoyed my recipe for raspberry cheesecake. Please leave a comment below if you’ve tried making it—I’d love to hear about how it turned out.
More Dessert Recipes
I’ve got lots of dessert recipes! How about:
- Mini Sticky Toffee Pudding – Little decadent puddings of joy!
- Luxury Persimmon Cheesecake – A truly special recipe, with added red wine sauce!
- Crumble Pie with Cherries – An amazing combination and so easy to make.
- Brown Butter Chocolate Cookies – Another super simple recipe that especially the kids will love.
