Fresh and sweet, this Raspberry Cheesecake satisfies just about every craving imaginable. Fruity? Check! Tangy? Check! Creamy? It takes creamy to the extreme! Take the plunge and prepare this no-bake, unmistakably delicious raspberry swirl cheesecake recipe today!
Sometimes the last thing I want to do is turn on my oven to make dessert. That’s why no-bake recipes are so wonderful!
Even better, they are often prepared well in advance — meaning all that’s left to do is serve up a slice!
Raspberry swirl cheesecake is the perfect combination of flavors and textures. Sweet and refreshing after any meal, but perfect with a cup of coffee.
Fruits and cheesecakes are truly a match made in heaven, aren’t they?
Sweet and tart lemon blueberry cake, a slice with caramel apples, and the fall favorite pumpkin — not really a fruit, but you catch my drift!
This raspberry cheesecake recipe is versatile and ready for any season, any time.
Ingredient Notes & Substitutions
- Cream Cheese – Keep it cold, and keep it fatty!
The fat-free options out there aren’t firm enough — and usually have too much moisture — to set as the cake chills.
- Raspberries – In the cake, in the sauce, and garnished on top, this raspberry cheesecake recipe is all about those berries!
If using frozen, give them a rinse in cold water. Otherwise, they’re likely to leak juice throughout the batter.
- Heavy Cream – This is a hard one to substitute. You could use Greek yogurt, mascarpone, or sour cream — though, those are thicker.
Another option is to mix some butter into half and half to get that fat content where it needs to be.
- Granulated Sugar – For the fruity sauce! You can easily use any sweetener of choice — even honey or a fruit juice.
Raspberry Swirl Cheesecake Recipe Tips & Tricks
- Keep the ingredients chilled (except for the butter).
As a no-bake recipe, a big part of making raspberry cheesecake is keeping things cool.
Other than the butter (which will be melted), it’s important to keep them in the fridge…
… or maybe even the freezer! As far as the berries go, you’ll have an easier time folding them into the filling without crushing, spreading juice, and turning the batter pink if the berries are a bit frozen.
- Removing cake from a frozen pan with ease.
Sometimes the hardest part of baking is the end! To cross that finish line and keep the form of your cake, definitely use a springboard pan.
Another tip is to take a sharp knife and run it around the inside edge of the pan to help separate the dessert from the pan.
- Don’t want a raspberry swirl cheesecake? Serve it on the side!
Have picky guests? You don’t need to incorporate the berry throughout your raspberry cheesecake!
Instead, you can serve the sauce on the side or even spoon it over just a few slices as your guests desire.
Storing and Freezing Raspberry Swirl Cheesecake
So how long does raspberry cheesecake last in the fridge? Like most cheesecakes, it’ll keep for up to 4 days.
It gradually starts to become mushy, droop, and lose its flavor. Try to eat it quickly!
You could also slice and freeze individual portions for up to two months!
I always recommend this method so that you can thaw one portion at a time — and so you’re not constantly thawing a re-freezing a huge cake.
Kitchen Tools You Will Need
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
- Stand mixer or large mixing bowl with hand mixer for whipping up your cheesecake filling.
- Medium Saucepan – Heats evenly and is easy to clean too.
Raspberry Cheesecake Recipe FAQ
I’m all about the cream cheese!
Ricotta is best in desserts like cookies, in my opinion. It’s great for adding moisture and giving sweets a dense, cake-like texture.
In cheesecakes, however, ricotta leads to a less creamy and almost watery, grainy texture.
New York cheesecakes are very dense, super rich, and loaded with both cream cheese and heavy cream for the epitome of creamy cake! Sometimes it’ll contain sour cream, too, for a mouthwatering tangy taste.
It’s also the cake you’ll often see with a gorgeous, golden crust — if it’s baked, that is.
Baked cakes are more, well, cake-like. The filling becomes firm and solid as it heats up, and it won’t droop as it sits at room temperature. They usually contain eggs, too.
No-bake versions, like this raspberry swirl cheesecake recipe, stay silky and smooth. You’ll get a lighter, fluffier spoonful — more like eating a mousse!
With love, from our simple kitchen to yours.
Other No Bake Dessert Recipes
For the cheesecake
- 2 1/2 cups graham cracker crumbs *See notes
- 1/2 cup salted butter, melted
- 3 1/3 cups cream cheese, cold
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups heavy cream, cold
- 2 cups fresh raspberries
- For the raspberry sauce-
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1/3 cup water
- 1 tablespoon cornstarch
To decorate (optional)
- extra fresh raspberries
Make the cheesecake
- Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.
- Add the cream cheese, powdered sugar and vanilla extract to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.
- Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.
- Add the raspberries and gently fold through with a wooden spoon.
- Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.
Make the raspberry sauce
- Add all ingredients to a saucepan and place on a medium heat. Stir to dissolve the sugar.
- Bring to a boil then bubble for 5 minutes until thickened.
- Push the mixture through a strainer to remove the seeds.
- Dollop spoonfuls of the sauce all over the top of the cheesecake in the pan. Use a cocktail stick or skewer to swirl the sauce in figure of eight motions to create the raspberry swirl topping. Reserve any leftover sauce to serve with the cheesecake.
- Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.
Remove the cheesecake from the pan
- To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.
- Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.
- Decorate the top with some extra fresh raspberries if desired. Slice and serve with any leftover sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.