Raspberry Cheesecake

by Sarah

in Cakes, Desserts

This cheesecake is fluffy and light with a melt-in-your-mouth graham cracker crust. Topped with raspberries, it’s a beautiful addition to your dessert table. Best part? It’s a super easy to make!

fluffy raspberry cheesecakeHello from San Diego! I’m home for the holidays and celebrated Christmas at our family friend’s house last night with lots of good company and yummy food. There was so much to eat. SO MUCH. There are quite a few foodies among our family friends!

Two of the people attending really like eating cheesecake, so for dessert I made a cheesecake! This raspberry cheesecake was a hit at the party, even the non-cheesecake lovers wanted more. This cheesecake has a light fluffy taste ~ not too sweet or overpowering, perfect with a cup of tea.

fluffy raspberry cheesecakeI put this cheesecake together after traveling an entire day to San Diego, so suffice to say it was not that work intensive to do and I certainly did not worry about the water bath, and cooling with the oven door cracked open, and all that good stuff that being the type A person I normally am would probably have bothered me for weeks if I had made this cheesecake on a less tired day. The good news is, none of those details mattered, because I did not get any cracks, and the cheesecake looked and tasted great. The inside of the cheesecake is that fluffy cream color that makes me want to dive right in with a fork.

fluffy raspberry cheesecakeThis cheesecake was adapted from Laura in the Kitchen’s Cheesecake Recipe, which I highly recommend (she’s got a great video too!)! I did not use lemon zest as she did in her recipe and that made the cheesecake less tangy and sweet, which I enjoyed. However I think it would be great with lemon zest too.

5.0 from 4 reviews
Raspberry Cheesecake
Prep time
Cook time
Total time
Easy No-Fuss Raspberry Cheesecake - a crowd pleaser AND easy on your nerves!
Recipe type: Dessert
Serves: 24
  • 1 ¼ up of Graham Cracker Crumbs (crush crackers in food processor)
  • 6 tbsp of melted Unsalted Butter
  • ¼ cup Sugar
Cheesecake Filling
  • 5 8oz packages neufchâtel cheese room temperature*
  • 1 cup Sour Cream
  • 4 Eggs, add directly to mixture (don't beat first)
  • 1 tsp of Salt
  • 1 tsp Vanilla
  • 1 ½ cups Sugar
  • ¼ cup All Purpose Flour
  • ½ cup of Raspberry Preserves
  • Fresh raspberries
  1. Preheat oven to 325 deg F. Line the outside of a 9.75 inch by 3” spring form pan with 2 layers of aluminum foil, and butter the inside.
  2. Pulse graham crackers in a food processor until all crumbs. Mix crust ingredients until a crumbly mixture. Pat into your pan and press evenly with the bottom of a measuring cup. Bake 8 minutes at 325 deg F, and set aside at room temperature while making filling.
  3. In your largest mixing bowl, combine all filling ingredients, and whisk until well combined. Takes about 5 minutes at low speed on a stand mixer, or about 2 minutes at medium speed. You can also use a hand mixer! At the end the mixture should be mostly smooth with some small lumps.
  4. Pour the filling on the crust, and bake for 1 hour and 20 minutes. The time may be a little less or more depending on your oven. After 45 minutes, check every 10 minutes with the oven closed and light on to see how the cheesecake is doing. It is doe when the sides are set an the center is still jiggly.
  5. Cool completely at room temperature then transfer to a fridge and cool a few hours. I cooled at room temperature overnight and transferred into the fridge to cool for an additional 7 hours.
  6. Add raspberry preserves to a saucepan and heat 1 minute on high heat to make the preserves more fluid. Don't boil it or get it too hot. Spread preserves flat over the top of the finished cheesecake with an off-set spatula. Arrange raspberries around the edge in a circle. Enjoy!
*You can also use cream cheese instead of neufachatel cheese. Both neufachatel and cream cheese are readily available at your local grocery store. I prefer neufachatel for the lower fact content and less rich taste, but both are delicious. Here is a good article on the two cheeses.

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{ 38 comments… read them below or add one }

1 Nagi@RecipeTinEats December 27, 2014 at 1:20 am

I literally gasped when I saw this. Sarah, your cakes are STUNNING. And I love love LOVE that the raspberry topping is so simple just made using preserves because frozen and fresh raspberries are crazy expensive here in Sydney!! I am putting this on my ABSOLUTELY MUST MAKE list!!


2 Sarah December 27, 2014 at 10:59 am

Thanks so much Nagi! You are so kind! I know what you mean by raspberries being expensive – once it’s not berry season here the berry prices go way up too!


3 Manali @ CookWithManali December 27, 2014 at 10:54 am

You make such awesome desserts Sarah! I am always in awe! Looks beautiful and pinned! :)


4 Sarah December 27, 2014 at 11:00 am

Thanks Manali! :)


5 Mira December 27, 2014 at 2:05 pm

This cheesecake looks beautiful! So easy to make, I have to try it soon :) Pinned!


6 Sarah December 27, 2014 at 7:13 pm

Thanks Mira! This cheesecake was really easy to make, I was surprised too!


7 Amanda December 27, 2014 at 3:47 pm

This looks too delicious! Amazing!!!


8 Sarah December 27, 2014 at 7:13 pm

Thanks Amanda! :)


9 Cailee December 27, 2014 at 3:55 pm

This looks and sounds amazing!!! I have been wanting to make cheesecake!! I love what you said about how it’s not too sweet!! Delicious! Lovely recipe!


10 Sarah December 27, 2014 at 7:13 pm

Thanks Cailee! I like not-too-sweet desserts too, then I can have more!


11 Thalia @ butter and brioche December 27, 2014 at 6:06 pm

Any type of cheesecake is an instant winner in my books. This raspberry cheesecake looks so incredibly delicious.. wish I had a slice right now!


12 Sarah December 27, 2014 at 7:14 pm

Thanks Thalia!


13 Natalie @ Obsessive Cooking Disorder December 27, 2014 at 11:03 pm

OMG, raspberries are my favorite!!! Another gorgeous dish :)


14 Sarah December 28, 2014 at 10:23 am

Thanks Natalie! I love raspberries too!


15 Lynn | The Road To Honey December 28, 2014 at 6:30 am

This cheesecake looks so delicious. I would have guessed you spent hours on it. I will need to have the recipe on the ready if I need to whip up something elegant.


16 Sarah December 28, 2014 at 10:24 am

Thanks Lynn! I like that it’s fast too, very low stress!


17 Chineka @ Savor The Baking December 28, 2014 at 2:15 pm

What a yummy cheesecake and that raspberry topping looks so beautiful. I love watching Laura in the Kitchen on YouTube. :-)


18 Sarah December 28, 2014 at 2:29 pm

Thanks Chineka!


19 Connie @ Sprig and Flours December 28, 2014 at 6:32 pm

I cannot believe you made this beautiful cheesecake after a day of traveling! It is gorgeous and sounds amazing. I would definitely make this for a holiday party because the recipe sounds easy. I hope you’re having a fun time in San Diego (:


20 Sarah December 28, 2014 at 10:50 pm

Thanks Connie! This cheesecake was really easy to put together so it wasn’t too hard to do after traveling! :) Hope you are having a great winter holiday too!


21 Sonali- The Foodie Physician December 28, 2014 at 7:13 pm

Wow- another gorgeous cake! Simply stunning! I hope you had a wonderful holiday back home :)


22 Sarah December 28, 2014 at 10:51 pm

Thanks Sonali! Hope you are having a great holiday too!


23 Zainab December 28, 2014 at 7:53 pm

This cheesecake looks amazing! I hope you are enjoying your holiday!


24 Sarah December 28, 2014 at 10:51 pm

Thanks Zainab! Hope you are enjoying your holiday too!


25 ATasteOfMadness December 28, 2014 at 11:05 pm

I love every kind of cheesecake. Especially raspberry!! This looks SO good!


26 Sarah December 29, 2014 at 8:02 pm

Thank you!! :)


27 Joanne December 29, 2014 at 4:56 am

You must be the cheesecake whisperer because I always get cracks, even when I do the water bath/let cool with the oven door open tricks. This is beautiful!


28 Sarah December 29, 2014 at 8:04 pm

Thanks Joanne! I was really lucky with this cheesecake not cracking despite the no water bath, but just in case it does the berry spread on top will cover the cracks! :)


29 Oriana Romero December 29, 2014 at 5:18 am

Wow Sarah… I looks so delicious!! I really really love cheesecakes, and the combination with raspberries sounds perfect. I’m thinking to make it for New Year’s Eve dinner. Pinned!


30 Sarah December 29, 2014 at 8:04 pm

Thanks Oriana! I’m sure your cheesecake will be delicious. Happy New Year!


31 Alice @ Hip Foodie Mom December 29, 2014 at 9:08 am

I can see why this raspberry cheesecake was the hit at the party!! Beautiful and you can’t go wrong with a delicious cheesecake like this!!! love love love and have fun in SD!!!


32 Sarah December 29, 2014 at 8:05 pm

Thanks Alice!


33 Ama December 29, 2014 at 11:42 am

This cheesecake looks so good! I will have to try this recipe soon.


34 Sarah December 29, 2014 at 8:05 pm

Thanks Ama!


35 Holly | Beyond Kimchee December 29, 2014 at 3:14 pm



36 Sarah December 29, 2014 at 8:05 pm

Thanks Holly!


37 Natalie @ Obsessive Cooking Disorder January 19, 2015 at 6:11 pm

this looks so good! A great sub in for sour cream is fat free Greek yogurt! you can’t tell a diff AND you get tons of protein minus the guilt :)


38 Sarah January 19, 2015 at 7:41 pm

Thanks Natalie! That’s a great idea ~ I’ll try it next time!


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