Few desserts strike the perfect balance between creamy and fruity quite like a Raspberry Swirl Cheesecake. This elegant yet easy-to-make treat combines a velvety smooth cheesecake filling with a vibrant raspberry swirl, all nestled atop a buttery graham cracker crust. The tartness of fresh raspberries complements the rich cheesecake beautifully, making it an irresistible dessert for any season.
Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this Raspberry Swirl Cheesecake is sure to impress. Let’s dive into this delicious recipe!
Table of Contents
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Instructions
Step 1: Prepare the Raspberry Swirl
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook until the raspberries break down and release their juices (about 5 minutes).
- In a small bowl, mix cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until slightly thickened.
- Remove from heat and strain through a fine-mesh sieve to remove seeds (optional). Set aside to cool.
Step 2: Make the Graham Cracker Crust
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake for 8-10 minutes, then remove from oven and let it cool while preparing the filling.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing on low speed until just combined.
- Mix in vanilla extract, sour cream, and heavy cream, blending until smooth. Avoid overmixing to prevent cracks in the cheesecake.
Step 4: Assemble & Swirl
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Spoon small dollops of the raspberry sauce on top.
- Use a skewer or toothpick to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
Step 5: Bake the Cheesecake
- Place the cheesecake in a water bath (wrap the springform pan in foil and place in a larger pan with hot water halfway up the sides).
- Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 6: Chill & Serve
- Transfer the cheesecake to the fridge and chill for at least 4 hours (preferably overnight).
- Before serving, carefully remove the springform pan. Slice and enjoy your Raspberry Swirl Cheesecake!
Tips for the Perfect Cheesecake
✔ Prevent Cracks – Avoid overmixing the batter and use a water bath for even baking.
✔ Seedless Swirl – Straining the raspberry sauce removes seeds for a smoother texture.
✔ Chilling Time – Overnight chilling ensures the best texture and flavor.
Serving Suggestions
🍓 Garnish with Fresh Berries – Add extra raspberries or strawberries for a fresh touch.
🍫 Drizzle with Chocolate – A drizzle of melted white or dark chocolate enhances the flavor.
☕ Pair with Coffee – A cup of espresso or vanilla latte complements the creamy cheesecake.
Why You’ll Love This Recipe
✅ Simple Ingredients – Easy-to-find ingredients for a homemade delight.
✅ Perfect for Any Occasion – Great for holidays, birthdays, or just a weekend treat.
✅ Make-Ahead Dessert – Best when chilled overnight, making it a stress-free dessert option.
Raspberry Swirl Cheesecake
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Swirl Cheesecake recipe is rich, creamy, and bursting with raspberry flavor. A perfect dessert for any season!
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Instructions
Step 1: Prepare the Raspberry Swirl
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook until the raspberries break down and release their juices (about 5 minutes).
In a small bowl, mix cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until slightly thickened.
Remove from heat and strain through a fine-mesh sieve to remove seeds (optional). Set aside to cool.
Step 2: Make the Graham Cracker Crust
Preheat oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
Bake for 8-10 minutes, then remove from oven and let it cool while preparing the filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, mixing on low speed until just combined.
Mix in vanilla extract, sour cream, and heavy cream, blending until smooth. Avoid overmixing to prevent cracks in the cheesecake.
Step 4: Assemble & Swirl
Pour the cheesecake filling over the cooled crust and spread evenly.
Spoon small dollops of the raspberry sauce on top.
Use a skewer or toothpick to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.
Step 5: Bake the Cheesecake
Place the cheesecake in a water bath (wrap the springform pan in foil and place in a larger pan with hot water halfway up the sides).
Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 6: Chill & Serve
Transfer the cheesecake to the fridge and chill for at least 4 hours (preferably overnight).
Before serving, carefully remove the springform pan. Slice and enjoy your Raspberry Swirl Cheesecake!
Notes
- ✔ Prevent Cracks – Avoid overmixing the batter and use a water bath for even baking.
- ✔ Seedless Swirl – Straining the raspberry sauce removes seeds for a smoother texture.
- ✔ Chilling Time – Overnight chilling ensures the best texture and flavor.
Keywords: raspberry swirl cheesecake, baked cheesecake, graham cracker crust, raspberry dessert, creamy cheesecake, fruit swirl cheesecake, cheesecake with fruit topping, easy holiday dessert
Frequently Asked Questions
Can I use frozen raspberries for the swirl?
Yes! Frozen raspberries work just as well as fresh. Just make sure to thaw and drain them before cooking to avoid excess moisture.
Do I need to use a water bath for baking?
A water bath helps the cheesecake bake gently and evenly, reducing the risk of cracks. It’s highly recommended, but if you skip it, you can place a separate pan of water on the lower oven rack to create steam.
How do I know when the cheesecake is done baking?
The edges should be set and the center slightly jiggly. It will firm up as it cools. Overbaking can lead to cracks or a dry texture.
Why did my cheesecake crack?
Cracks often happen from overmixing, rapid temperature changes, or overbaking. Use a water bath, mix on low speed, and let it cool slowly in the oven with the door ajar.
