There’s something truly magical about a baked cheesecake coming out of the oven — gently puffed edges, a softly wobbling center, and the promise of a dessert that’s about to become the star of the table. This Easy Baked Raspberry Cheesecake is rich, silky, and bursting with intense raspberry flavor, thanks to a vibrant homemade raspberry reduction folded right into the filling.
It’s the kind of dessert that feels equally perfect for a cozy weekend treat, a family dinner centerpiece, or a special occasion where you want to impress without stress. Even better? There’s no water bath, no stand mixer, and no complicated steps — just simple techniques that deliver bakery-style results. With a tangy raspberry sauce spooned over the top, this homemade raspberry cheesecake becomes fresh, fruity, and truly unforgettable.
If you’re looking for an easy raspberry cheesecake, a homemade baked cheesecake, or a beautiful dessert to make ahead for gatherings, this one checks all the boxes.
Why You’ll Love This Recipe
- Incredibly creamy and rich with a bright, natural raspberry flavor
- Beginner-friendly — no water bath and no electric mixer required
- Perfect for make-ahead desserts since it chills beautifully
- Customizable with a gluten-free crust option
- Visually stunning with a glossy, tangy raspberry topping
Ingredients
For the Cheesecake Crust
- Finely crushed digestive biscuits or graham crackers – create a crisp, buttery base that balances the creamy filling
- Unsalted butter, melted – binds the crumbs and adds rich flavor
- (Gluten-free digestives or cookies work perfectly if needed.)
For the Raspberry Cheesecake Filling
- Fresh or frozen raspberries – provide the intense fruit flavor and natural color
- Full-fat cream cheese, room temperature – the foundation of a smooth, creamy cheesecake
- Full-fat plain or Greek-style yogurt (or sour cream) – adds subtle tang and extra silkiness
- Caster or granulated sugar – sweetens while allowing the raspberry flavor to shine
- Cornflour/cornstarch – gently stabilizes the filling for clean slices
- Vanilla bean paste or vanilla extract – rounds out the flavor
- Eggs, room temperature – give structure and a luxurious texture
For the Raspberry Sauce
- Raspberries – create a fresh, tangy topping
- Granulated sugar – balances the natural tartness
- Fresh raspberries (added at the end) – provide texture and a beautiful finish
How to Make Easy Baked Raspberry Cheesecake
Prepare the Crust
Preheat your oven to 350°F (180°C) and line the bottom and sides of an 8-inch (20 cm) springform pan with baking paper.
In a bowl, mix the crushed biscuits with the melted butter until the texture resembles wet sand. The mixture should hold together when pressed but not look oily.
Press the crumbs firmly into the pan, forming an even base and a rim about 1½ inches up the sides. Use the flat bottom of a glass for a neat finish.
Bake for 10 minutes, then remove and allow to cool until warm. Reduce the oven temperature to 285°F (140°C).
Make the Raspberry Reduction
In a saucepan, cook the raspberries over medium-high heat until softened and juicy.
Strain through a sieve to remove seeds. Return the juice to the saucepan and simmer, stirring often, until reduced to about ½ cup and thickened. It should look glossy and viscous, not jam-like.
Set aside and allow to cool completely.
Mix the Cheesecake Filling
In a large bowl, gently mix the cream cheese and yogurt until smooth. Avoid whipping air into the mixture — slow and steady creates the creamiest cheesecake.
In a separate bowl, combine sugar and cornstarch, then mix into the cream cheese until fully smooth.
Add vanilla, then eggs one at a time, mixing well after each addition.
Stir in the cooled raspberry reduction until the batter is an even, beautiful pink.
Pour the filling into the crust and smooth the top.
Bake and Chill
Bake at 285°F (140°C) for 60–65 minutes, until the edges are set and slightly puffed while the center still gently wobbles.
Turn off the oven and let the cheesecake cool inside with the door slightly open. This slow cooling helps prevent cracks.
Once at room temperature, refrigerate for at least 4 hours, preferably overnight.
Prepare the Raspberry Sauce
Cook raspberries and sugar until softened, then strain to remove seeds.
Return the juice to the pan and simmer until reduced to about ⅓ cup, thick and syrupy.
Cool completely, then gently mix with fresh raspberries. If needed, add a small splash of water to loosen the sauce.
Assemble
Remove the chilled cheesecake from the pan and transfer to a serving plate.
Just before serving, spoon the raspberry sauce over the top, or add it to individual slices for cleaner cuts.
Tips for Success
- Use room temperature ingredients for the smoothest batter.
- Mix gently to avoid adding air, which can cause cracks.
- Always judge doneness by the wobble test, not just time.
- Chill fully before slicing for neat, professional-looking slices.
- For extra clean cuts, wipe your knife between slices.
Equipment Needed
- 8-inch (20 cm) springform pan
- Baking paper
- Mixing bowls
- Balloon whisk or spatula
- Saucepan
- Fine sieve
- Measuring cups and spoons
Recipe Variations
- Gluten-Free Raspberry Cheesecake: Use gluten-free cookies or biscuits for the crust.
- Chocolate Raspberry Cheesecake: Add a thin layer of melted dark chocolate over the crust before pouring the filling.
- Lemon Raspberry Cheesecake: Stir lemon zest into the filling for a brighter, citrusy note.
- Mini Cheesecakes: Bake in a lined muffin pan for individual portions.
- Extra Berry Blend: Replace part of the raspberries with strawberries or blackberries.
Serving Suggestions
- Garnish with fresh mint leaves or a light dusting of powdered sugar.
- Serve with whipped cream or a drizzle of extra raspberry syrup.
- Pair with coffee, tea, or sparkling fruit drinks for a perfect dessert moment.
- Add white chocolate curls for an elegant finish.
FAQs
Can I use frozen raspberries?
Yes. Frozen raspberries work beautifully. No need to thaw before cooking.
How do I store raspberry cheesecake?
Store covered in the refrigerator for 4–5 days.
Can I freeze this cheesecake?
Yes. Freeze without the sauce for up to one month. Thaw overnight in the fridge.
Why is my cheesecake cracked?
Overmixing or sudden temperature changes can cause cracks. Slow cooling in the oven helps prevent this.
Can I make it sweeter or more tart?
Absolutely. Adjust the sugar in the raspberry reduction to suit your taste.
Easy Baked Raspberry Cheesecake
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
Description
You’ll love this incredibly rich and creamy baked raspberry cheesecake. It has an intense raspberry flavour and a tangy raspberry sauce that transforms it into a truly unforgettable dessert. No water bath and no mixer needed, making it surprisingly easy to prepare.
Ingredients
- For the crust:
- 225 g finely crushed digestive biscuits or graham crackers (use gluten-free if needed)
- 75 g unsalted butter, melted
- For the raspberry cheesecake filling:
- 400 g fresh or frozen raspberries
- 600 g full-fat cream cheese, room temperature
- 115 g full-fat yoghurt or sour cream, room temperature
- 200 g granulated sugar
- 20 g cornflour/cornstarch
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 large eggs, room temperature
- For the raspberry sauce:
- 200 g fresh or frozen raspberries
- 75 g granulated sugar
- 240 g fresh raspberries
Instructions
- Make the crust: Preheat oven to 350°F (180°C). Line an 8-inch springform pan. Mix crushed biscuits and melted butter until like wet sand. Press into the pan with a slight rim. Bake 10 minutes, then cool.
- Prepare raspberry reduction: Cook 400 g raspberries until juicy. Strain and discard seeds. Simmer juice until reduced to about ½ cup. Cool completely.
- Make filling: Reduce oven to 285°F (140°C). Mix cream cheese and yoghurt until smooth. Add sugar mixed with cornstarch. Mix in vanilla. Add eggs one at a time. Stir in cooled raspberry reduction.
- Bake: Pour filling into crust. Bake 60–65 minutes until edges are set and center slightly wobbly. Turn oven off and cool inside with door ajar.
- Chill: Refrigerate at least 4 hours or overnight.
- Make sauce: Cook 200 g raspberries with sugar. Strain and reduce to about ⅓ cup. Cool, then mix with fresh raspberries.
- Assemble: Remove cheesecake from pan. Spoon sauce over top before serving.
Notes
- You can use gluten-free biscuits to make this cheesecake gluten free.
- Do not over-mix the batter to avoid cracks.
- The sauce can be spooned over individual slices for cleaner cuts.
- Store covered in the fridge for 4–5 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Final Thoughts
This easy baked raspberry cheesecake is proof that a show-stopping dessert doesn’t have to be complicated. With its creamy texture, vibrant berry flavor, and tangy homemade sauce, it’s the kind of recipe that turns ordinary days into special occasions.
Whether you’re serving it for a family dinner, sharing it with friends, or treating yourself to a quiet moment of indulgence, this homemade raspberry cheesecake is sure to become a favorite.
