If there’s one show-stopping dessert I just can’t resist sharing, it’s this Easy Baked Raspberry Cheesecake Recipe. The dreamy cream cheese filling, bright pops of tangy raspberry, and buttery graham cracker crust make every bite pure bliss. Whether you’re a total beginner or a seasoned baker, this incredible cheesecake is a guaranteed crowd-pleaser with its harmonious balance of sweet and tart — and yes, you can pull it off without a hint of baking stress!

Easy Baked Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This lineup of ingredients might look simple, but each one is absolutely essential to achieving the luscious texture and bold berry flavor the Easy Baked Raspberry Cheesecake Recipe promises. From the melt-in-your-mouth base to the glorious ruby-red swirl and fresh raspberries on top, every component works together for a dessert that looks as gorgeous as it tastes.

Graham cracker crumbs: The foundation for your crust, these create that signature sweet and gently crisp base.
Granulated sugar: Used in both the crust and filling, sugar brings the whole cheesecake together with the perfect level of sweetness.
Unsalted butter, melted: This binds the crust and gives it melt-away richness — make sure it’s fully melted for even mixing.
Cream cheese, softened: The star ingredient, softened cream cheese ensures a silky, creamy filling with no lumps.
Large eggs: Eggs act as both a binder and a key to that classic cheesecake structure — add one at a time for smoothness.
Sour cream: It lends tang and lightness, balancing the richness of the cream cheese perfectly.
Vanilla extract: Don’t skip this: vanilla deepens the flavor, adding a delicate, aromatic note that elevates the cheesecake.
All-purpose flour: Just a touch thickens the batter and helps prevent cracks (no fancy flours needed!).
Raspberry jam: For the iconic swirl, warming the jam just slightly makes it easy to drizzle and blend beautifully.
Fresh raspberries: These bring tingling tartness, vibrant color, and a hint of luxury as garnish and in the swirl.

How to Make Easy Baked Raspberry Cheesecake Recipe

Step 1: Prepare the Pan and Crust

Begin by preheating your oven to 325°F. Lightly grease a 9-inch springform pan to make sure every slice lifts out easily later. In a medium bowl, mix together the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Press this mixture firmly and evenly into the pan to form the crust. Bake for 10 minutes — this creates the crunchy base to contrast with the creamy filling. Set aside to cool while you work on the next step.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and 1 cup of sugar until completely smooth and creamy. Take your time here—you want no lumps for that signature silky texture! Next, add the eggs one at a time, mixing gently just until each is incorporated (don’t overmix—this can lead to cracks later). Then stir in the sour cream, vanilla extract, and flour until just smooth and combined.

Step 3: Assemble the Cheesecake Layers

Pour half of the cheesecake mixture over your cooled crust and smooth it out. Warm the raspberry jam briefly in the microwave or on the stove until pourable, then drizzle half of it over the batter. Use a knife to gently swirl the jam through the filling. Pour the remaining cheesecake batter over the top, smooth it out, and swirl in the rest of the jam. For a burst of color and tartness, sprinkle with half of the fresh raspberries.

Step 4: Bake to Perfection

Place the pan into the oven and bake for 50 to 60 minutes, or until the center is set but still has a slight jiggle when gently shaken. If you want to go the extra mile against dreaded cracks, you can either set your springform pan in a water bath or simply place a pan of hot water on the oven rack below.

Step 5: Cool Down and Chill

Once baked, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour — this gentle cooling helps prevent the top from cracking. Remove from the oven and let cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or, even better, overnight to fully set those rich flavors and achieve the ultimate creamy texture.

Step 6: Garnish and Serve

Just before serving, carefully remove the cheesecake from the springform pan and top with your remaining fresh raspberries. This Easy Baked Raspberry Cheesecake Recipe is a showstopper as-is, but feel free to add a dusting of powdered sugar or a few mint sprigs for an extra flourish. Slice, serve, and prepare for the compliments to roll in!

How to Serve Easy Baked Raspberry Cheesecake Recipe

Garnishes

For that eye-catching finish, let the beauty of those ruby-red raspberries shine. Arrange fresh raspberries generously over the chilled cheesecake and consider scattering a dusting of powdered sugar for a snowy effect. Mint leaves, a curl of lemon zest, or a drizzle of melted white chocolate can also elevate this Easy Baked Raspberry Cheesecake Recipe into true special-occasion territory.

Side Dishes

This cheesecake can absolutely steal the spotlight, but it also pairs wonderfully with a simple berry coulis or a scoop of vanilla ice cream. For coffee lovers, a rich espresso or cappuccino is amazing alongside a chilled slice, while a tart lemon sorbet on the side makes a heavenly summer dessert duo.

Creative Ways to Present

Individual slices on dessert plates always look elegant, but you can also serve this Easy Baked Raspberry Cheesecake Recipe as cheesecake bars by slicing into squares for picnics or potlucks. Another fun idea is layering mini cheesecake jars with graham crumbs, filling, jam, and berries — perfect for parties or gifts!

Make Ahead and Storage

Storing Leftovers

Any leftovers of the Easy Baked Raspberry Cheesecake Recipe will keep covered in the refrigerator for up to five days. Wrap the pan or slices well with plastic wrap or store in an airtight container to protect the flavor and keep the cheesecake deliciously creamy.

Freezing

If you’d like to enjoy the cheesecake for weeks to come, you’re in luck! Cut into individual slices, wrap each well with foil and plastic wrap, and place in a freezer-safe bag or container. Freeze for up to two months. When you’re ready for a dessert fix, thaw the slices in the fridge overnight or at room temperature for about an hour.

Reheating

While cheesecake is at its best served chilled or at room temperature, if you want to take the chill off, let slices sit on the counter for about 30 minutes before serving. Avoid microwaving, since this can dry out and alter the creamy texture that makes this cheesecake so irresistible!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Thaw the raspberries well and pat them dry with paper towels before adding as a topping or swirling into the batter. Frozen raspberries can sometimes be a bit softer, but they’ll still taste fantastic in this Easy Baked Raspberry Cheesecake Recipe.

What’s the secret to a crack-free cheesecake?

Gentle mixing and a slow cooling process are key! Don’t overbeat the eggs, and let the cheesecake cool gradually in the oven with the door cracked open. Using a water bath or placing a pan of hot water on the rack below also helps keep the oven humid and prevents cracks.

Can I make the Easy Baked Raspberry Cheesecake Recipe gluten-free?

Yes! Simply swap the graham cracker crumbs for your favorite gluten-free alternative and switch the all-purpose flour for a gluten-free blend. The results are just as creamy and delicious.

Do I have to use raspberry jam, or can I try different flavors?

This recipe is wonderfully adaptable. If you’re craving a twist, swap in strawberry, blackberry, or even apricot jam for the swirl. Think of this as your springboard to endless fruity cheesecake adventures!

How do I get neat, clean slices of cheesecake?

For picture-perfect slices, use a long, sharp knife and clean it with warm water between each cut. This keeps the layers crisp and the presentation as beautiful as the flavor of your Easy Baked Raspberry Cheesecake Recipe.

Final Thoughts

I truly hope you give this Easy Baked Raspberry Cheesecake Recipe a try — it’s as impressive as it is approachable, and each slice is bursting with creamy, berry-filled joy. Whether shared with friends or savored with your favorite coffee, this cheesecake is bound to spark smiles and become a new dessert tradition in your home!

Easy Baked Raspberry Cheesecake Recipe

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4.6 from 16 reviews

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

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Description

Indulge in the creamy, fruity goodness of this Easy Baked Raspberry Cheesecake. With a buttery graham cracker crust, velvety smooth cream cheese filling swirled with raspberry jam, and topped with fresh raspberries, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour

Raspberry Swirl:

½ cup raspberry jam
1 ½ cups fresh raspberries

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Instructions

Preheat and Prepare: Preheat the oven to 325°F and grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Mix Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour.
Layer and Bake: Pour half of the batter over the crust. Drizzle half of the warmed jam, swirl, then add the remaining batter. Swirl in the jam, top with raspberries, and bake.
Cool and Chill: Allow the cheesecake to cool in the oven, then chill in the refrigerator for at least 4 hours.
Serve: Top with fresh raspberries before serving.

Notes

To prevent cracking, bake the cheesecake in a water bath or use a pan of hot water in the oven.
Store leftovers covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American