Raspberry Cheesecake Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/cheesecakes/raspberry-cheesecakes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 05 Mar 2025 22:37:11 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Raspberry Cheesecake Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/cheesecakes/raspberry-cheesecakes/ 32 32 Easy Berry Cheesecake Parfaits https://www.tasteofhome.com/recipes/easy-berry-cheesecake-parfaits/ Fri, 17 Jan 2025 20:19:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103364 Taste Recipes Test Kitchen]]>

Ingredients

  • 2 ounces cream cheese, softened
  • 2/3 cup marshmallow creme
  • 1/2 cup frozen whipped topping
  • 4 tablespoons graham cracker crumbs
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
Text Ingredients

Directions

  1. Beat cream cheese and marshmallow creme until blended; fold in whipped topping.
  2. Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.

Nutrition Facts

1 parfait: 396 calories, 15g fat (9g saturated fat), 29mg cholesterol, 174mg sodium, 54g carbohydrate (39g sugars, 6g fiber), 4g protein.

]]> Berry Mini Cheesecakes https://www.tasteofhome.com/recipes/berry-mini-cheesecakes/ Fri, 17 Jan 2025 19:43:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101322

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • 18 fresh raspberries
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour.
  3. To serve, remove paper liners; top cheesecakes with raspberries.

Nutrition Facts

1 each: 100 calories, 7g fat (4g saturated fat), 31mg cholesterol, 83mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 2g protein.

]]> Raspberry Cheesecake https://www.tasteofhome.com/recipes/raspberry-cheesecake-2/ Tue, 15 Oct 2024 16:42:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051675

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 5 blocks (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1-1/2 teaspoons vanilla extract
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh raspberries, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. Wrap the bottom of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
  3. Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
  5. In a small saucepan, combine sugar and cornstarch; stir in the water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  6. Loosen sides from springform pan with a knife. Remove rim from pan. Spread topping over filling. Garnish with remaining 1 cup berries and serve.

Nutrition Facts

1 slice: 505 calories, 33g fat (18g saturated fat), 167mg cholesterol, 325mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 8g protein.

]]> Raspberry Cream Cheese Dessert https://www.tasteofhome.com/recipes/creamy-raspberry-dessert/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-raspberry-dessert/

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 cup heavy whipping cream, whipped
  • Fresh raspberries and mint
Text Ingredients

Directions

  1. In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
  2. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
  3. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
  4. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
  5. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
  6. Just before serving, run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and mint.

Nutrition Facts

1 piece: 305 calories, 22g fat (13g saturated fat), 70mg cholesterol, 175mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 4g protein.

]]> Frozen Raspberry Cheesecake https://www.tasteofhome.com/recipes/frozen-raspberry-cheesecake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/frozen-raspberry-cheesecake/

Ingredients

  • 15 Oreo cookies, finely crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 3/4 cup cranberry-raspberry juice, divided
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream, whipped
Text Ingredients

Directions

  1. Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.
  2. Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

Nutrition Facts

1 piece: 319 calories, 22g fat (12g saturated fat), 58mg cholesterol, 186mg sodium, 30g carbohydrate (21g sugars, 2g fiber), 3g protein.

]]> White Chocolate-Raspberry Mousse Cheesecake https://www.tasteofhome.com/recipes/white-chocolate-raspberry-mousse-cheesecake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/white-chocolate-raspberry-mousse-cheesecake/

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/3 cup sugar
  • FILLING:
  • 2 cups white baking chips, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • MOUSSE:
  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1/2 cup sugar
  • 1 large egg plus 1 large egg yolk, beaten
  • 1/4 cup raspberry liqueur
  • 1-1/2 cups heavy whipping cream, whipped
  • Fresh raspberries, white chocolate curls and mint leaves, optional
Text Ingredients

Directions

  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan.
  3. In a microwave, melt 1 cup white chips; stir until smooth. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Beat in melted chips. Add eggs; beat on low speed just until combined. Fold in remaining chips. Pour into crust.
  4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor. Cover and process until smooth. Strain; discard seeds.
  6. In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°. Remove from the heat.
  7. Whisk a small amount of hot liquid into gelatin mixture; stir until gelatin is completely dissolved. Stir in liqueur and remaining hot raspberry mixture. Stir in remaining raspberry puree. Cover and refrigerate for 30 minutes. Fold in whipped cream. Spread over cheesecake.
  8. Refrigerate overnight. Remove sides of pan. Garnish with raspberries, white chocolate curls and mint leaves if desired.

Nutrition Facts

1 slice: 569 calories, 39g fat (23g saturated fat), 164mg cholesterol, 278mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 8g protein.

]]> No-Bake Cheesecake https://www.tasteofhome.com/recipes/triple-berry-no-bake-cheesecake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/triple-berry-no-bake-cheesecake/

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • TOPPING:
  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons sugar
Text Ingredients

Directions

  1. In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up side of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
  2. In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
  3. In a bowl, gently toss berries with sugar. Let stand until juices are released from berries,15-30 minutes.
  4. With a knife, loosen side of cheesecake from pan; remove rim. Serve cheesecake with topping.

Nutrition Facts

1 piece with about 1/4 cup topping: 432 calories, 34g fat (21g saturated fat), 109mg cholesterol, 229mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 5g protein.

]]> Swirled Raspberry & Chocolate Cheesecake https://www.tasteofhome.com/recipes/swirled-raspberry-chocolate-cheesecake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/swirled-raspberry-chocolate-cheesecake/

Ingredients

  • 4 large eggs
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 cup fresh raspberries
  • 1/2 teaspoon sugar
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, melted and cooled
  • Additional fresh raspberries, optional
Text Ingredients

Directions

  1. Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds.
  3. Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate.
  4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust.
  5. Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl.
  6. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  7. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  8. Remove rim from pan. Serve cheesecake with additional raspberries if desired.

Nutrition Facts

1 slice: 505 calories, 35g fat (21g saturated fat), 157mg cholesterol, 334mg sodium, 42g carbohydrate (33g sugars, 3g fiber), 11g protein.

]]> Raspberry Cheesecake https://www.tasteofhome.com/recipes/raspberry-cheesecake/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-cheesecake/

Ingredients

  • CRUST:
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon finely shredded lemon zest, divided
  • 6 tablespoons butter
  • 1 large egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract, divided
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed and crushed
  • 1 tablespoon cornstarch
  • 1/2 cup black or red currant jelly
  • TOPPING:
  • 3 cups fresh or frozen whole raspberries
Text Ingredients

Directions

  1. For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
  2. For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest.
  3. Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.

Nutrition Facts

1 slice: 313 calories, 14g fat (8g saturated fat), 108mg cholesterol, 178mg sodium, 43g carbohydrate (31g sugars, 3g fiber), 5g protein.

]]> Fluffy Raspberry Torte https://www.tasteofhome.com/recipes/fluffy-raspberry-torte/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/fluffy-raspberry-torte/

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 package (16 ounces) miniature marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream, whipped
  • 4 cups fresh raspberries
  • 1/2 cup chopped pecans
Text Ingredients

Directions

  1. In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside.
  2. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
  3. Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts

1 slice: 398 calories, 21g fat (10g saturated fat), 50mg cholesterol, 197mg sodium, 53g carbohydrate (31g sugars, 4g fiber), 4g protein.

]]> Lemon Raspberry Cheesecake https://www.tasteofhome.com/recipes/lemon-raspberry-cheesecake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/lemon-raspberry-cheesecake/

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup toasted wheat germ
  • 1/4 cup butter, melted
  • FILLING:
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
Text Ingredients

Directions

  1. In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate.
  2. Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack.
  3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly.
  4. In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate.
  5. Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside.
  6. In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.

Nutrition Facts

1 piece: 412 calories, 24g fat (14g saturated fat), 67mg cholesterol, 204mg sodium, 45g carbohydrate (32g sugars, 4g fiber), 6g protein.

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