This Raspberry Cheesecake combines a buttery graham cracker crust, velvety raspberry-swirled filling, and a glossy raspberry glaze.
With its gorgeous pink hue and burst of berry flavor, this cheesecake is a dreamy dessert for any celebration — from Valentine’s Day to baby showers or spring brunch.
Why You’ll Love This Recipe
Silky Smooth Texture – Rich, creamy, and ultra-satisfying
Beautiful Presentation – Naturally pink with a shiny raspberry glaze
Berry-Forward Flavor – Real raspberry puree in every layer
Great for Make-Ahead – Best when chilled overnight
Crowd-Pleaser – Perfect centerpiece for holidays or special occasions
What You’ll Need (Ingredient Highlights)
Graham Cracker Crust – Adds a crunchy, buttery contrast
Cream Cheese – Use full-fat and room temperature for smooth texture
Raspberry Puree – Fresh or frozen, adds natural flavor and color
Heavy Cream – Creates a rich, luscious texture
Cornstarch – Stabilizes the filling and glaze
Vanilla Extract – Enhances the berry notes
Whipped Cream + Raspberries – Optional, but highly recommended for garnish
Pro Tips Before You Start
Use a water bath to prevent cracking and ensure even baking
Don’t overmix the batter after adding eggs – keep it gentle
Strain the raspberry puree for a smooth, seedless result
Cool in the oven for 1 hour to avoid sudden temperature changes
Chill overnight for the best texture and flavor development
How to Make Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture into the bottom of a springform pan and bake for 10 minutes.
Let cool while making the filling.
Step 2: Make the Cheesecake Filling
Lower oven temperature to 325°F (163°C).
In a large mixing bowl, beat the softened cream cheese until completely smooth.
Add sugar, raspberry puree, vanilla, cornstarch, and cream.
Mix until fully blended. Add the eggs one at a time, mixing gently.
Add food coloring if desired.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top.
Wrap the outside of the pan in foil and place in a water bath.
Bake for 55–65 minutes, until edges are set and center still jiggles.
Let cool in the oven with the door slightly open for 1 hour.
Step 4: Make the Raspberry Glaze
In a small saucepan over medium heat, combine raspberry puree, sugar, cornstarch, and water.
Stir constantly until thickened and glossy.
Let cool for a few minutes before spooning over the cheesecake.
Step 5: Chill & Garnish
Chill cheesecake in the refrigerator for at least 6 hours, preferably overnight.
Before serving, pipe or dollop whipped cream around the edges and top with fresh raspberries.
What to Serve It With
Fresh mint tea or berry herbal tea
Sparkling rosé or champagne
Mixed berry salad for a light finish
Dark chocolate shavings for contrast
Mini lemon tarts or shortbread cookies
Variations / Substitutions
Use chocolate cookie crust for a richer twist
Substitute strawberries or blueberries for raspberry puree
Top with ganache instead of glaze for a decadent touch
Add lemon zest to the filling for brightness
Make mini cheesecakes using a muffin tin and liners
Storage & Leftovers
Refrigerate covered for up to 5 days
Freeze slices individually wrapped for up to 2 months
Thaw overnight in the fridge before serving
Don’t freeze with whipped cream – add after thawing
Use airtight containers to retain freshness
FAQs
Can I use frozen raspberries?
Yes! Thaw and strain them to make a smooth puree.
Do I need a water bath?
It’s highly recommended to prevent cracking and ensure even baking.
How do I know when the cheesecake is done?
The edges should be set and the center slightly jiggly.
It firms up as it cools.
What if I don’t have a springform pan?
You can use a deep pie dish or square pan, but lining with parchment is advised.
Can I skip the glaze?
Yes, but it adds flavor and visual appeal.
You can sub fresh raspberry compote too.
Can I make this cheesecake ahead of time?
Absolutely! It’s best chilled overnight, making it perfect for planning ahead.
Is food coloring necessary?
No, it’s optional. The raspberries provide a natural pink hue already.
Final Thoughts
This Raspberry Cheesecake is the kind of dessert that makes people swoon — creamy, fruity, and gorgeous from top to bottom.
With a crisp graham crust and a luscious glaze, it’s perfect for impressing guests or treating yourself to something truly special.
Raspberry Cheesecake
Ingredients
Method
- Preheat oven to 350°F. Mix crust ingredients, press into pan, and bake 10 mins. Cool.
- Lower oven to 325°F.
- Beat cream cheese, then mix in sugar, raspberry puree, vanilla, cornstarch, and cream.
- Add eggs gently.
- Pour into crust, smooth top, and bake in water bath for 55–65 mins.
- Cool in oven 1 hour.
- Cook glaze ingredients until thickened.
- See full steps with tips & photos → https://theboatshedcafe.com/raspberry-cheesecake/
Notes
- Always use room temperature cream cheese to avoid lumps.
- The water bath helps prevent cracks and ensures even baking.
- You can make the cheesecake 1–2 days in advance—it tastes even better chilled!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.