Print

Creamy Raspberry Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 61 reviews

This Creamy Raspberry Cheesecake features a smooth, luscious cream cheese filling on a buttery graham cracker crust, topped with a vibrant raspberry sauce for a perfect balance of sweet and tart flavors. Ideal for a delightful dessert that takes a few hours to set and impress your guests.

Ingredients

Units Scale

Crust

  • 1 1/2 cups finely crushed graham cracker crumbs (equivalent to about 9-10 sheets)
  • 1/4 cup white sugar
  • 1/2 cup butter, melted

Filling

  • 11 ounces softened cream cheese
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 16 ounces cool whip or 4 cups homemade sweetened whipped cream
  • 2 tablespoons cornstarch

Raspberry Sauce

  • 1/2 cup white sugar
  • 1/2 cup water
  • 2 cups raspberries, fresh or frozen
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Prepare the crust: Combine the finely crushed graham cracker crumbs, 1/4 cup white sugar, and melted butter in a bowl. Mix well until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the confectioners’ sugar and continue to beat until creamy. Add the milk and vanilla extract, mixing well. Fold in the cool whip or homemade sweetened whipped cream gently until combined. Mix in the cornstarch thoroughly to help the filling set properly.
  3. Assemble and chill: Pour the cream cheese filling over the prepared crust in the pan. Spread evenly. Refrigerate the cheesecake for at least 6 hours or until set and firm to the touch.
  4. Prepare the raspberry sauce: In a small saucepan, combine 1/2 cup white sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the raspberries and optional lemon juice. Reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool.
  5. Serve: Once the cheesecake has set, carefully remove it from the springform pan. Spoon the raspberry sauce over the top before serving. Enjoy!

Notes

  • For best results, ensure the cream cheese is fully softened before mixing to achieve a smooth filling.
  • Chilling the cheesecake overnight improves texture and flavor.
  • You can use fresh or frozen raspberries for the sauce; frozen may require a few extra minutes to simmer.
  • Optional lemon juice adds a nice tang to balance the sweetness of the raspberry sauce.

Find it online: https://yumfoodusa.com/creamy-raspberry-cheesecake-recipe/