Imagine a creamy, luscious cheesecake with the perfect blend of sweet-tart raspberries and a buttery graham cracker crust—this is what makes Easy Baked Raspberry Cheesecake a true crowd-pleaser! Whether you’re serving it for a special celebration or just craving something decadent on a weekend, this dessert strikes the best balance between elegant and approachable. Every bite is bright, tangy, and melt-in-your-mouth good, and the best part? You don’t need to be a pastry chef to pull this off at home!

Ingredients You’ll Need

Easy Baked Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how readily available these simple ingredients are, yet each brings something indispensable to your cheesecake. Their flavors, colors, and textures come together for that classic look and unforgettable taste Easy Baked Raspberry Cheesecake is known for.

Graham cracker crumbs: The classic base—it gives a sweet, slightly crunchy foundation that contrasts the creamy filling.
Granulated sugar: Sweetens both the crust and the cheesecake batter for perfectly balanced flavor.
Unsalted butter, melted: Holds the crust together and adds a rich buttery note.
Cream cheese, softened: The star of the show—make sure it’s room temperature for the silkiest, smoothest results.
Large eggs, room temperature: They help set the filling, creating that classic, sliceable cheesecake texture.
Sour cream: Adds a gentle tang and helps keep the cheesecake moist and creamy.
Vanilla extract: Rounds out the flavors with warmth and depth—choose pure extract for best results.
Fresh lemon juice: A little bright acidity cuts through the richness and wakes up the berry flavor.
Fresh raspberries: These beauties provide bursts of juicy, sweet-tart flavor in every bite and make the cheesecake look gorgeous.
Raspberry jam (optional for swirling): Adds a decorative flair and intensifies the berry flavor if you want a little extra pizzazz.
Extra raspberries for garnish: Because you can never have too many berries gracing the top of your Easy Baked Raspberry Cheesecake!

How to Make Easy Baked Raspberry Cheesecake

Step 1: Prep Your Pan

Preheat your oven to 325°F (160°C). Give your 9-inch springform pan a good greasing for a no-stick experience, and wrap the bottom with a layer of aluminum foil. This step is essential for leak-proof baking when you set up the water bath later on.

Step 2: Make the Crust

In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Stir until everything looks like wet sand. Press this mixture firmly into the base of your prepared pan, aiming for an even layer. Pop it in the oven and bake for 10 minutes—just enough to set the crust and give it some extra crunch. Set aside to cool slightly while you tackle the filling.

Step 3: Prepare the Creamy Cheesecake Filling

In your largest mixing bowl, beat the softened cream cheese until it’s totally smooth and lump-free. Add 1 cup of sugar and keep beating until the mix is creamy and cohesive. Crack in the eggs, one at a time, mixing gently on low speed; go slow and scrape down the bowl as you go for that signature silky filling. Fold in the sour cream, vanilla extract, and fresh lemon juice until everything is fully blended and smooth.

Step 4: Layer and Swirl

Pour the rich cheesecake filling over your slightly cooled crust, smoothing the top with a spatula. Gently press 1 1/2 cups of fresh raspberries right into the surface. For an extra flourish, warm the raspberry jam and drizzle it over the top—then use a toothpick to swirl lovely, juicy ribbons throughout for that marbled effect everyone loves.

Step 5: Bake in a Water Bath

Place your springform pan inside a larger, deep baking dish. Carefully pour in hot water until it comes halfway up the sides of the cheesecake pan. This gentle steam bath keeps your Easy Baked Raspberry Cheesecake beautifully creamy without cracks. Bake 50–60 minutes, until the edges are set and the center is still just a tad jiggly.

Step 6: Cool and Chill

Once baking is done, turn off the oven, crack open the oven door, and let your cheesecake gradually cool for 1 hour. This gentle cooling helps prevent sinking and splitting. After that, let it come to room temperature outside the oven, then chill in the fridge for at least 4 hours—overnight is even better to let the flavors bloom.

How to Serve Easy Baked Raspberry Cheesecake

Garnishes

Pile on a generous handful of additional fresh raspberries for a pop of color and freshness. A quick dusting of powdered sugar, a few sprigs of mint, or even a drizzle of extra raspberry jam will make slices look bakery-worthy and tempt everyone for seconds.

Side Dishes

Since Easy Baked Raspberry Cheesecake is whisper-light with a berry tang, it pairs beautifully with brewed coffee or a summer-y glass of lemonade. For something special, offer it alongside a bowl of lightly sweetened whipped cream or a chilled fruit salad.

Creative Ways to Present

Try serving cheesecake slices in individual mason jars layered with extra raspberries, or cut into petite cheesecake squares for a finger-friendly dessert table. You can even swirl in different berry jams for a “mixed berry” twist at your next party!

Make Ahead and Storage

Storing Leftovers

Keep leftover Easy Baked Raspberry Cheesecake tightly covered in the refrigerator, where it’ll happily keep for up to 5 days. The flavors deepen even more, and the texture stays wonderfully creamy—just be sure to wrap it well so it doesn’t dry out.

Freezing

To freeze, chill the cheesecake until firm, then wrap individual slices (or the whole cake) tightly in plastic wrap and aluminum foil. Store in the freezer for up to one month. When you’re ready, thaw in the fridge overnight for the best texture and flavor.

Reheating

Cheesecake is best enjoyed cold, but if you prefer, let a refrigerated slice come to room temperature for about 30 minutes. This softens the texture and brings out the creamy, tangy notes. Avoid microwaving, as it can cause uneven heating or melting.

FAQs

Can I use frozen raspberries for Easy Baked Raspberry Cheesecake?

Absolutely! If using frozen raspberries, don’t thaw them first—just scatter them straight from the freezer to avoid extra moisture in the batter. The swirls and bursts of raspberry flavor will still be fantastic.

What’s the purpose of a water bath, and do I really need it?

A water bath keeps the oven temperature gentle and even, reducing the chance of cracks and ensuring a luxuriously creamy cheesecake. While you can skip it in a pinch, it truly makes a difference for smoothness and presentation.

How can I prevent the cheesecake from cracking?

The biggest tricks are not overmixing your batter, baking with a water bath, and letting the cheesecake cool slowly in the oven before chilling. Also, running a thin knife around the edge while it’s still warm helps prevent cracks as it cools.

Can I make Easy Baked Raspberry Cheesecake ahead of time?

Yes, it’s actually better when made a day ahead! This gives it plenty of time to chill and set in the fridge, making slices cleaner and the flavor more pronounced.

What’s the best way to get clean, tidy slices?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those beautiful, crisp edges that make every serving look extra inviting.

Final Thoughts

There’s something truly special about serving up a homemade Easy Baked Raspberry Cheesecake—it’s a treat that looks impressive, tastes even better, and brings smiles every single time. Whether you’re celebrating or just want a delicious way to enjoy berries, you’re going to love how simple and satisfying this recipe is. Grab your ingredients and get baking—you won’t regret it!

Easy Baked Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 5 reviews

Author: admin
Total Time: 5 hours 20 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in this Easy Baked Raspberry Cheesecake for a delightful dessert experience. Creamy, tangy, and bursting with fresh raspberries, this classic cheesecake is a sure crowd-pleaser.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice

Toppings:

1 1/2 cups fresh raspberries
2 tablespoons raspberry jam (optional for swirling)
Extra raspberries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Crust: Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, melted butter; press into pan. Bake 10 minutes.
Make Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla, lemon juice; mix well. Pour over crust.
Add Raspberries: Press raspberries into filling. Swirl in warmed raspberry jam if desired.
Bake: Place pan in water bath; bake 50-60 minutes. Cool in oven, then refrigerate.
Serve: Garnish with raspberries before serving.