This homemade baked raspberry cheesecake is a heavenly treat that marries the tang of fresh raspberries with the sweetness of classic cheesecake, all on top of a buttery graham cracker crust. A rich and creamy dessert recipe that everyone loves!
If you’re a fan of smooth and creamy cheesecake and fresh raspberries, then this cheesecake is going to be your new favorite recipe.
What makes this the best raspberry cheesecake, you ask?
Well, instead of just using raspberries as a topping or a side, I’ve mixed them right into the cheesecake batter.
This means that every single bite of this cheesecake is infused with the sweet-tart flavor of raspberries, making it a raspberry lover’s dream come true.
The addition of Greek yogurt (instead of the sour cream common in many cheesecake recipes) enhances the tangy richness of the dessert.
And also creates a lighter and slightly more nutritious version that doesn’t compromise on the dreamy, velvety texture we all adore in a cheesecake.
Despite the reputation of being difficult to make, most baked cheesecake recipes are actually a really easy dessert to put together.
And they have to be made ahead of time in order to cool and set properly. So they won’t add to last-minute stress if you’re trying to get ready for a party.
Whether you’re looking to impress your family at a Sunday brunch or want to serve a delicious dessert at a dinner party, this homemade baked raspberry cheesecake is the perfect choice.
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This recipe will make 12 slices.
Here is your shopping list:
- dairy – ½ cup (or 1 stick) salted butter, 3 8-oz blocks cream cheese, 1 cup plain Greek yogurt
- eggs – 4 large eggs
- crust – 1½ cups graham cracker crumbs
- sugar – 2 tablespoons light brown sugar, 1 cup white granulated sugar
- flavoring – 1 teaspoon vanilla bean paste or vanilla extract – The paste has a stronger vanilla flavor than the extract.
- fresh fruit – 1¼ cup fresh raspberries
- For a gluten-free version of this raspberry cheesecake, use gluten-free graham cracker crumbs.
- You can make your own graham cracker crumbs by crushing the crackers with a rolling pin.
- If fresh raspberries are not available, frozen raspberries can be used. Be sure to thaw and drain them properly to prevent extra liquid from altering the cheesecake consistency.
- Substitute 1 cup sour cream for the Greek yogurt if you don’t have it on hand.
How to make baked raspberry cheesecake
Take the cream cheese, eggs, and yogurt out of the refrigerator a couple of hours ahead of time to let them warm to room temperature. This will make them easier to mix and ensures your cheesecake will be smooth and creamy.
Preheat your oven to 325°F for at least 15 minutes to ensure it reaches the right temperature.
While the oven is preheating, line the base and sides of a 10-inch springform pan with parchment paper to make the cheesecake easier to remove after it is baked.
Make the crust
Melt the butter in a small microwave-safe bowl until it is completely melted, around 30 seconds to a minute, depending on your microwave.
Combine the graham cracker crumbs, light brown sugar, and the melted butter in a mixing bowl.
Blend these together with a spoon or fork until they achieve a wet, sandy texture.
Transfer this mixture to the prepared springform pan and press firmly to form an even crust layer.
Place the crust aside for now.
Mix the batter
In a larger mixing bowl, whip the room-temperature cream cheese using an electric mixer until it becomes smooth, ensuring there are no lumps.
Now add the eggs and vanilla bean paste to the bowl and mix again until the eggs are fully blended into the cream cheese.
Incorporate the yogurt, white sugar, and fresh raspberries into the bowl.
Mix these on medium speed until the batter achieves a smooth consistency.
The raspberries should break apart and become evenly distributed throughout the batter.
Pour the batter into the springform pan over the crust.
Place the pan in the preheated oven and bake the cheesecake for approximately 1 hour and 15 minutes.
If you have 2 oven racks, you may want to put a pan with water on the bottom rack (under the cheesecake). The extra moisture can help to prevent it from cracking.
The cheesecake is done when the outer ring of the cheesecake is slightly puffed and fairly firm, but the inner part still jiggles like Jell-O when the pan is gently shaken.
It will continue to set as it cools.
It is important not to overcook your cheesecake. If you do, it will crack as it cools.
Once baked, turn the oven off and open the door a crack. Let the cheesecake cool in the oven for at least an hour before removing.
Then put it on a wire cooling rack and allow it to cool completely, at least another hour.
Cover and chill in the refrigerator for at least 2 hours.
It’s important to ensure the cheesecake has cooled completely before covering to avoid any condensation forming on the top of it.
This cheesecake can be served as is, showcasing its authentic flavors.
For even more fruit flavor, top it with raspberry pie topping or raspberry preserves, coupled with additional fresh raspberries.
To get a smooth cut, run a sharp knife under hot water before slicing through the cake. Rinse and repeat between each cut.
How to make ahead of time
Cheesecake is an excellent make-ahead dessert as it requires several hours, ideally overnight, to set and chill before serving.
This also enhances its flavor, making it a perfect treat to prepare in advance for special occasions.
Store any leftover cheesecake in the fridge, covering it with plastic wrap or placing it in an airtight container. Stored this way, it can be enjoyed for up to 5 days.
For longer-term storage, the cheesecake can be frozen for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Before serving, thaw it overnight in the refrigerator.
Frequently asked questions
Why did my cheesecake crack on top?
Cheesecakes often crack when they are overcooked, cooled too quickly, or not baked in a moist enough environment. To prevent this, you can try baking your cheesecake over a pan of water and letting it cool slowly in the oven after it’s done baking.
Why is my cheesecake batter lumpy?
Lumps in the batter are usually due to the cream cheese not being at room temperature before you start, or not mixing the ingredients enough. To avoid this, ensure all your ingredients are at room temperature and beat the cream cheese until it’s completely smooth before adding any other ingredients.
Other cheesecake recipes you might like
- Mini Cherry Cheesecakes With A Vanilla Wafer Crust
- Oreo Cheesecake Cupcakes (With A Gluten-Free Version)
- Raspberry Cheesecake Cupcakes (With a Gluten-Free Option)
- Easy Candy Cane Peppermint Cheesecake Cupcakes
Or browse all of our cakes and cupcakes recipes.
Homemade Baked Raspberry Cheesecake
- small microwave-safe bowl
- mixing bowl
- 10-inch springform pan
- parchment paper
- measuring cups and spoons
- mixer and mixing bowl
- 1 ½ cups graham cracker crumbs
- ½ cup (or 1 stick) salted butter melted
- 2 Tablespoons light brown sugar
- 3 8-oz packages cream cheese at room temperature
- 4 large eggs at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup plain Greek yogurt at room temperature
- 1 cup white granulated sugar
- 1¼ cup fresh raspberries
- Preheat your oven to 325°F.
- Line a 10-inch springform pan with parchment paper.
- Add graham cracker crumbs, brown sugar and melted butter to a mixing bowl.
- Use a fork to combine the ingredients until they form a wet, sandy-like mixture.
- Press the mixture into the springform pan to form a crust and set aside.
- In a large mixing bowl, use an electric mixer to whip the cream cheese until smooth.
- Add the eggs and vanilla bean paste.
- Mix again until the eggs are fully incorporated into the cream cheese.
- Add the yogurt, sugar, and raspberries.
- Mix on a medium speed until the mixture is smooth and the raspberries break apart and are evenly distributed throughout the batter.
- Pour the cheesecake mixture into the springform pan.
- Bake the cheesecake for 1 hour and 15 minutes.
- Allow the cheesecake to cool completely on a wire cooling rack, at least an hour. Cover and chill in the refrigerator for at least 2 hours before serving.
- To make a gluten-free raspberry cheesecake, simply use gluten-free graham cracker crumbs.
- You can substitute frozen raspberries for the fresh ones. Just make sure to thaw and drain them well before using to prevent the extra liquid from affecting the cheesecake consistency.
- Room temperature cream cheese is easier to whip up. If you are working with cold cream cheese, you will likely have tiny bits of cream cheese floating around your cheesecake. This will prevent that smooth, velvety texture you want in a cheesecake.
- To help prevent the top from cracking, put a pan of water on a rack under the cheesecake while it is baking.
- The cheesecake is done when the outer ring of the cheesecake is slightly puffed and fairly firm, but the inner part still jiggles like Jell-O when the pan is gently shaken. It will continue to set as it cools. It is important not to overcook your cheesecake. If you do, it will crack as it cools.
- You can serve this cheesecake as is or topped with raspberry pie topping or raspberry preserves and additional fresh raspberries.
- Leftover cheesecake should be stored in the fridge covered with plastic wrap or transferred in an airtight container for up to 5 days. Make sure the cake has cooled completely before doing this or you will get condensation on the top of it.
- It can also be stored in the freezer for up to 3 months. Let the cheesecake cool completely, then wrap it tightly in plastic wrap or aluminum foil. Thaw overnight in the refrigerator before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data.