Raspberry Cheesecake

This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.

Oh, let me tell you about the star of my dessert game: the Delicious Lemon ... Read More

Indulge in a slice of creamy and decadent raspberry swirl cheesecake, a timeless classic with a fruity twist.

In this EASY Raspberry Cheesecake, drizzles of sweet raspberry sauce mingle beautifully with the velvety, sweet, and subtly tangy cheesecake!

Between the luxuriously creamy filling, fruity layers, and chocolate crust, this insanely good white chocolate raspberry cheesecake is not to be missed.

You’ll love this rich and creamy baked raspberry cheesecake. It has the most amazing intense raspberry flavour and is incredibly easy to make.

My raspberry cheesecake is swirled with fresh raspberry flavor. It's baked on a graham cracker crust (Oreo works too!) without a water bath!

Raspberry lemon cheesecake is sheer perfection. It's smooth and creamy, delicately flavored, and classic. You *must* use good-quality, full-fat, block style cream cheese (I recommend Philadelphia brand for consistent results — other brands may have higher water content) AND chill the cake overnight before slicing.

Ingredients Crust 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed) 1/3 cup butter, melted (I used a 1/4 cup) Filling 1/2 cup raspberry preserves (I used a raspberry pie filling) 1/4 cup water 4 (8 ounce) packages cream cheese 1 1/4 cups granul

Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 24 oz (3 packages) cream cheese, softened 1 cup sugar 3 large eggs