Easy Baked Raspberry Cheesecake

Category: Sweet Endings

This dessert delivers a velvety cream cheese base with a punchy raspberry swirl, layered atop a crunchy biscuit crust. The fresh raspberry sauce adds extra brightness, creating a striking contrast of flavors and texture. Baking low and slow without a water bath means effortless preparation and a perfectly set, creamy interior. The gluten free option makes it suitable for more guests. Everything comes together with basic kitchen tools, so you can focus on flavor without extra fuss. Once chilled, it slices beautifully and stays fresh for days—making it a showstopper for any occasion.

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Updated on Mon, 14 Jul 2025 21:24:18 GMT
A slice of cheesecake with raspberries on top. Save
A slice of cheesecake with raspberries on top. | sweetbyemma.com

This incredibly rich and creamy baked raspberry cheesecake delivers an intense berry flavor and a tangy-sweet raspberry sauce that transforms every bite into something truly unforgettable. No water bath or special equipment required just simple steps and approachable ingredients. Whether you are baking for a celebration or just want to indulge on a quiet weekend this recipe will impress with both taste and simplicity.

In my experience this cheesecake is the showstopper everyone asks for. The first time I served it the homemade raspberry sauce had everyone going back for seconds. It is now a yearly tradition for birthdays and holidays in our house.

Ingredients

  • Digestive biscuits or graham crackers: crushed into fine crumbs for a flavorful base with a hint of crunch look for wholegrain or gluten free options for best results
  • Unsalted butter: melted binds the crust choose European style for richest flavor
  • Fresh or frozen raspberries: provide the bold berry essence and vibrant color quality matters so pick the ripest you can find or reliable frozen berries
  • Full fat cream cheese: room temperature creates a creamier cheesecake Philadelphia is a consistent winner
  • Full fat plain or Greek style yogurt or sour cream: adds a gentle tang and moisture opt for thick rich varieties
  • Caster superfine or granulated sugar: sweetens the filling without grittiness
  • Cornflour or cornstarch: ensures a velvety firm texture sift if clumpy
  • Vanilla bean paste or extract: gives warmth and floral notes go for high quality vanilla
  • Medium or large eggs: room temperature for structure and silkiness
  • Extra fresh raspberries: to fold into and top the sauce pick plump and even berries for the prettiest finish

Step-by-Step Instructions

Prepare the Pan and Crust:
Adjust your oven rack to center and preheat to 350 F or 180 C. Line a springform pan covering bottom and sides with baking paper. Mix crushed biscuits with melted butter until the texture is like wet sand. Press into the pan creating a sturdy bottom and a rim up the sides with a glass or measuring cup to smooth. Bake for 10 minutes then set aside to cool until just warm.
Reduce the Raspberries:
In a saucepan gently cook raspberries until they soften and release juices. Pass through a fine sieve to remove seeds pressing out every last drop. Return the juice to the pan and simmer over medium heat to reduce it down to a half cup or until thick and glossy. Allow this reduction to cool completely.
Mix the Cheesecake Filling:
Drop your oven temperature to 285 F or 140 C. In a large bowl gently mix together cream cheese and yogurt by hand until creamy with no lumps being careful not to whip in air. Combine sugar with sifted cornflour and add to the mixture blending until just smooth. Stir in vanilla for aroma and flavor. Add eggs one at a time mixing gently between each addition for a seamless batter.
Combine Raspberries and Fill Pan:
Pour the cooled raspberry reduction into the cheesecake filling. Mix until the pink color is even throughout. Spread this mixture into your cooled crust and smooth the top.
Bake the Cheesecake:
Bake in the oven for 60 to 65 minutes. Watch for the edges to set and lightly puff while the middle should wobble gently when jiggled. Start checking ten minutes before time is up. Once done switch off the oven and open the door slightly letting the cake cool slowly to room temperature.
Chill the Cheesecake:
Refrigerate the cheesecake for at least four hours or overnight for the best texture and sliceability. Keep chilled until ready to serve.
Make the Raspberry Sauce:
Heat more raspberries with sugar in a saucepan until soft and juicy. Sieve out seeds and skins. Reduce the juice over medium heat until it thickens and reaches a glossy syrupy stage. Let this cool. Stir in a generous handful of fresh raspberries to coat in the sauce. Add a teaspoon or two of water if it needs loosening.
Assemble and Serve:
Remove the cheesecake from the springform pan onto a serving platter. Just before serving spoon the raspberry sauce over the top or over each slice for a neat presentation. Slice and enjoy every creamy tart mouthful.
A slice of raspberry cheesecake on a wooden platter. Save
A slice of raspberry cheesecake on a wooden platter. | sweetbyemma.com

The highlight ingredient for me is always the homemade raspberry reduction it adds such vibrant color and zing. I still remember my brother sneaking spoonfuls of the sauce from the pan when he thought nobody was looking. The tangy berries and creamy richness take me right back to those family moments.

Storage Tips

Keep cheesecake covered in the refrigerator for up to five days. For best results leave the sauce off until ready to serve. If you prefer freeze slices in airtight containers for up to a month thawing overnight in the fridge before serving.

Ingredient Substitutions

You can swap digestive biscuits with graham crackers or any crunchy cookie gluten free versions work great. For the yogurt use either plain or Greek style or substitute with sour cream for a slightly richer flavor. Out of raspberries blueberries also taste delicious in the same proportions.

Serving Suggestions

This cheesecake is perfect for celebrations or a special weeknight treat. For a decorative touch add a few mint leaves or extra fresh berries on top. Serve chilled and if you want a cleaner slice wipe the knife between each cut.

Cultural and Historical Context

Cheesecake has been enjoyed since ancient Greece but the baked cream cheese version we know today became famous in New York kitchens. The British digestive biscuit crust is a nod to classic UK styles while fresh berries turn this into a summery delight.

Recipe FAQs

→ Can I use frozen raspberries?

Yes, both fresh and frozen raspberries work, though frozen fruit may create extra liquid—simply reduce the mixture as directed for a thick sauce and filling.

→ What's the best gluten free biscuit substitute?

Use gluten free digestive or rich tea biscuits, or any plain gluten free cookies that hold together once crushed with butter.

→ Do I need a water bath for baking?

No water bath is needed. Baking at a lower temperature ensures a creamy texture while avoiding cracks and overcooking.

→ How do I know when the cheesecake is baked?

It's ready when edges are set and puffed, but the center remains slightly wobbly when gently shaken. Chill thoroughly for best texture.

→ How long can this dessert be stored?

Store it in an airtight container in the fridge for 4-5 days. Wait to add the raspberry sauce until serving for clean slices.

→ Can I use another berry or fruit?

Yes, blackberries or blueberries can be swapped in for a different twist, though raspberry offers a special tartness and color.

Easy Baked Raspberry Cheesecake

Rich, creamy cheesecake with tangy raspberry layers and a crisp biscuit base. Simple, no-fuss gluten free option.

Prep Time
60 min
Cook Time
95 min
Total Time
155 min
By: Emma

Category: Desserts

Skill Level: Moderate

Cuisine: Gluten Free

Yield: 12 Servings

Dietary Preferences: Vegetarian

What You'll Need

→ Cheesecake Crust

01 225 g finely crushed digestive biscuits or graham crackers (use gluten-free if required)
02 75 g unsalted butter, melted (adjust quantity as needed based on biscuit type)

→ Raspberry Cheesecake Filling

03 400 g fresh or frozen raspberries
04 600 g full-fat cream cheese, room temperature
05 115 g full-fat plain or Greek-style yoghurt (or sour cream), room temperature
06 200 g caster or granulated sugar
07 20 g cornflour or cornstarch
08 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
09 3 medium eggs (UK) or large eggs (US), room temperature

→ Raspberry Sauce

10 200 g fresh or frozen raspberries
11 75 g granulated sugar
12 240 g fresh raspberries

How to Make It

Step 01

Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) springform pan with baking paper. Combine crushed digestive biscuits with melted butter until mixture resembles wet sand. Press mixture into the pan, creating an even layer with a 4 cm rim. Bake for 10 minutes, then let cool until warm.

Step 02

Cook 400 g raspberries in a saucepan over medium-high heat until softened. Strain through a sieve to remove seeds. Return the juice to the saucepan and reduce over medium-high heat to about 110 g (½ cup). Let cool completely.

Step 03

Reduce oven temperature to 140°C (285°F). Mix cream cheese and yoghurt in a large bowl until smooth. Add sugar and cornflour mixture; mix until combined. Stir in vanilla bean paste. Incorporate eggs one by one, mixing until smooth. Fold in cooled raspberry reduction for a uniform pink color.

Step 04

Pour filling into prepared crust and smooth the top. Bake for 60–65 minutes, or until edges are set and the center is wobbly. Turn off the oven and allow cheesecake to cool inside with the door ajar. Refrigerate at least 4 hours or overnight.

Step 05

Cook 200 g raspberries with sugar over medium-high heat until softened. Strain to remove seeds. Reduce juices to about 100 g (⅓ cup), then cool. Mix reduction with 240 g fresh raspberries, adding water if needed to loosen consistency.

Step 06

Transfer chilled cheesecake to a serving plate. Spoon raspberry sauce on top before serving. For cleaner slices, cut cheesecake first and top slices individually with sauce.

Additional Notes

  1. Ensure your springform pan is leak-proof to avoid butter dripping in the oven.
  2. Chill the cheesecake overnight for optimal flavor and texture.

Tools Required

  • 8-inch springform pan
  • Sieve
  • Saucepan
  • Balloon whisk

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains dairy, eggs, and gluten (if non-gluten-free biscuits used).

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 320
  • Fats: 22.3 g
  • Carbohydrates: 24.5 g
  • Proteins: 6.5 g