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20-Minute Raspberry Cheesecake recipe

20-Minute Raspberry Cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Raspberry cheesecake

This no-bake cheesecake is not only delicious, it's also quick and easy to make. A rich tea biscuit base is topped with a raspberry cheesecake filling and fresh raspberries.

12 people made this

IngredientsServes: 6

  • 250g Rich Tea biscuits, crushed
  • 80g slightly salted butter, melted
  • 1 teaspoon ground cinnamon
  • 500g cream cheese, room temperature
  • 250g raspberries
  • 200g light condensed milk
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered gelatine
  • 1-2 tablespoons hot water

MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min

  1. Fully dissolve gelatine in hot water. Let cool.
  2. Butter a small springform pan. Combine crushed biscuits, melted butter and cinnamon together. Press firmly into tin. Chill for 10 minutes.
  3. Meanwhile, blend together cream cheese, condensed milk, 1/3 of the raspberries, sugar, gelatine mix and vanilla extract in a liquidiser or food processor.
  4. Gently stir in another 1/3 of the raspberries. Pour into base and arrange remaining raspberries on top. Chill for at least 4 hours.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by nickers

enjoyed this very much, i had a bag of frozen mixed berries so i used those instead. And i found that i needed a bit more melted butter than 80g. Yum, will try this again.-20 Oct 2009(Review from this site AU | NZ)

by rglavan

A simple yet very delicious cake that my whole family enjoyed. I also added blueberries to the cake. I will definitely make this again.-09 Jan 2010(Review from this site AU | NZ)

by AmandaBratton

Easy fool-proof recipe, my first cheesecake turned out to be a success. I topped mine with strawberry sauce and mixed berries.-29 Nov 2012(Review from this site AU | NZ)

Recipe Summary

  • 1 cup finely ground graham crackers (5 ounces about 8 sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 6 ounces raspberries (about 1 1/2 cups)
  • 32 ounces cream cheese, room temperature
  • 1 pinch kosher salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • Boiling water, for roasting pan

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Recipe Summary

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • ½ cup lemon juice
  • 1 (12 ounce) package frozen unsweetened raspberries, thawed
  • ¼ cup sugar
  • 1 tablespoon water
  • 4 teaspoons cornstarch
  • 1 cup cold milk
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 cup whipped cream

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.

Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.

Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.

While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.

Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.

While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.

Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.

Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

Recipe Summary

  • Cooking spray
  • 9 chocolate graham crackers, broken into pieces
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 ¼ cups (6 ounces) fresh or frozen and defrosted raspberries
  • 1 ¼ cups sugar, plus 2 tablespoons, divided
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 2 (8-ounce) tubs fat-free cream cheese, softened
  • 1 cup reduced-fat sour cream
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons finely grated fresh lemon zest
  • ¼ teaspoon salt

Preheat oven to 350°. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground. Add oil and water pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 325°.

Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.

In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until just combined. Add eggs then egg whites, one at a time, beating after each addition to incorporate. Add flour, vanilla, lemon zest, and salt, and mix until combined.

Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry purée all over top of cheesecake. Using a wooden skewer or knife, swirl the purée. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.

Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove springform pan from water bath. Run a knife around inside edge of pan cool to room temperature. Chill until firm (at least 6 hours) before unmolding.


Line a springform pan with a 20 cm (approximately 8 inch) diameter with parchment paper. Using a food processor, crumble cookies and almonds together. Add melted butter and mix to combine. Spread mixture evenly into bottom of springform pan and press down firmly. Refrigerate until firm.

In the meantime, rinse raspberries. Bloom gelatin in cold water. Mix cream cheese with lemon juice, vanilla and sugar. Squeeze gelatin well and warm slightly to dissolve with raspberry brandy in a saucepan. Stir in 2 tablespoons of cream cheese mixture and then pour back into cream cheese mixture. Beat heavy cream until stiff and fold into mixture.

Spread half of the raspberries on crust. Top with cheese mixture and refrigerate for at least 2 hours.

Rinse mint and shake dry. Once cake has set, remove springform ring and chill. Garnish with remaining raspberries and mint, slice and serve.

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Raspberry Cheesecake Brownies

I want to pause for a hot second and show some gratitude.

To every single one of you who takes the time to read my blog. Thank you, from the bottom of my heart, for letting me be a small part of your day. I love reading your comments, your emails, your tweets, your messages… everything. I love getting to know you better and finding things we all have in common. Like our taste in awesome running music, hilarious movies, nail polish colors, and wine. It’s not just about cookies and cupcakes personally connecting with you about real life things is icing on top of the funfetti cake.

Your thoughts and prayers the day our apartment flooded meant the world to me. Though I couldn’t respond to all of your comments, please know that I read every single one as we picked up the pieces and settled into a new home.

Perhaps it’s the upcoming sappy holiday or the fact that I’ve eaten too much sugar lately in the form of awkward conversation hearts. But, I really just want you all to know how thankful I am to call what I love my job. And I couldn’t make it happen without you.

Please accept these show-stopping brownies as a thank you. Your pants may get tighter, but your tastebuds will be grateful.

Ok, now for the reason you’re really here. Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They’re devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. Sweet, tangy raspberry cheesecake tempering the deep richness of a chocolate brownie. If you love raspberries and chocolate as much as I do, this diet-busting recipe is for you.

I used one of my go-to brownie recipes as the base. Though I have two different homemade brownie recipes that I love, I find that one particular recipe is best for cheesecake swirling. When I first tested my Mint Chocolate Chip Cheesecake Brownies last year, I used this brownie base. It did not work. It’s a solid homemade brownie recipe I make quite often, but its batter is much too thick for swirling.

Problem solved. I have found that this homemade brownie recipe, which uses pure chocolate, works like a charm. Still ultra chocolate-y and dense like the other recipe, but the brownie batter is easier to work with when you’re swirling. Make sure you use quality chocolate in this recipe (I prefer Baker’s or Ghirardelli brands). You can absolutely taste the difference.

Now, there are two main styles of brownies: cakey and fudgy. Today’s cheesecake brownies fit the description of fudgy the best. Want to know a little brownie secret of mine? There are more wet ingredients than dry ingredients in this recipe. Less flour, more eggs, more butter. This is what makes them so fudgy! Ditch the box mix brownies now. This homemade version has none of the preservatives and so much more flavor.

The first step is to make your brownie batter. Don’t worry, it’s quite simple. After the batter is made, make your cheesecake batter. The cheesecake batter gets its raspberry flavor from jam. You could simply use 1/4 cup of pure raspberry puree if you prefer, but I find jam easier. Once your light pink cheesecake batter is thoroughly beaten and free of lumps, simply swirl it into the brownie batter. Easier said than done!

Here’s how I swirl: first, reserve about 1/4 cup of brownie batter and pour the rest into the baking pan. Then, simply drop spoonfuls of the cheesecake batter on top of the brownie batter. Drizzle it all with the remaining brownie batter, take a sharp knife, and swirl.

The fresh raspberries on top are optional, but I used them to cover up any ugly swirls that didn’t quite look good. Raspberries: both delicious and functional. I would’ve snapped a pic for you, but I made these brownies at midnight. Don’t tell me you’ve never made a chocolate dessert at midnight before! I have yet to outgrow my college midnight munchies.

The brownies take about 35 minutes in the oven, give or take. All ovens are different, so don’t be nervous if yours aren’t done at 35 minutes. They’ll be ready when a toothpick inserted in the middle comes out clean. I would check them at the 30 minute mark and test for doneness with the toothpick.

I’m not going to lie to you. Waiting for the brownies to cool before cutting is pure torture! I have the patience of a 2 year old in a candy store, so I let the brownies cool for about 30 minutes on the counter then stuck in the refrigerator to speed up the process.

Creamy raspberry cheesecake colliding worlds with brownies that are so incredibly dense, they taste like fudge. Go ahead, take a bite. You certainly deserve them!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans , we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes, your family is going to love.

This Strawberry Jello Fluff Salad is so light and delicious. Watch how to make it here:

Simple Graham Cracker Crust

I chose a standard graham cracker crust, but this would also be good with a vanilla sandwich cookie crust too! You only need 2 ingredients, graham crackers and butter.

I prefer using a 9-inch springform pan (affiliate) because I love a pretty crust. If you&rsquore not used to make a springform pan, this post how to make a crust in a springform pan will help.

You could certainly use a 9-inch square pan as well if you wanted these to be more like cheesecake bars. I don&rsquot recommend using a 9×13 inch pan though because the bars would be very thin.

New York-Style Cheesecake with a Raspberry Swirl

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch cheesecake

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours and 20 minutes, plus cooling and overnight chilling time


For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

For the Raspberry Swirl:

1½ cups (6 ounces) raspberries

For the Cheesecake:

32 ounces full-fat cream cheese, room temperature

1 vanilla bean, seeds scraped


1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.

2. Meanwhile, make the raspberry swirl: In a medium saucepan, combine the swirl ingredients over medium heat. Cook until the raspberries have broken down and the mixture has thickened, 10 minutes. Transfer to a blender and purée until smooth, then strain.

3. Make the cheesecake: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, lemon zest, salt and vanilla seeds. Beat on medium speed until smooth. With the motor running, add the eggs 1 at a time, scraping the sides of the bowl after each addition.

4. Wrap the bottom of the springform pan with 2 large sheets of tinfoil and place in a roasting pan. Pour the cream cheese mixture over the crust. Spoon the raspberry purée over top and, using a knife, swirl it into the batter.

5. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 45 minutes. After 1 hour, cover the cake loosely in foil for the remainder of the cooking time. Remove from the water bath and let cool completely. Refrigerate overnight and serve the next day at room temperature.

Raspberry Cheesecake Recipe

Only a few things are as good in the world as this Recipe for Raspberry Cheesecake. Yummy, creamy, topped with a raspberry tangy sauce! A showstopper that your new fav cheesecake recipe is assured to be.

You see, I’m not a cheesecake person. I expect it to be dense, overly sweet, and rich whenever anyone gives me a piece. Just to be respectful, I’m going to eat a couple of forks full, but I’m going to put it elsewhere and go and start exploring some other desserts.
The opposite is this classic cheesecake. It’s creamy, like you’re not going to believe it, light, not too adorable. Clearly, with this cake, the balance between sweetness and tanginess is what I love. Add the raspberry sauce’s sourness and my tastebuds are in heaven!

After you’ve followed all the steps and your cheesecake still cracks, don’t toss it on the garbage pleeeeeeeease. Only sauce, fruit, or even whipped cream were covered with it. Nobody’s going to notice, and they’re still going to taste divine.

Raspberry Cheesecake Recipe

Only a few things are as good in the world as this Recipe for Raspberry Cheesecake. Yummy, creamy, topped with a raspberry tangy sauce! A showstopper that your new fav cheesecake recipe is assured to be.

Yield: 10
Prep time: 20 MINUTES
Cook time: 55 MINUTES
Total time: 1 HOUR 15 MINUTES


12 of Honey Graham Cracker rectangles
1/3 cup of butter, melted
4 (8oz) of packages cream cheese, softened
1 cup of sour cream
1 cup of sugar
4 large eggs
1 tablespoon of cornstarch
1/8 teaspoon of salt
2 teaspoons of lemon juice
1 teaspoon of vanilla extract
2 pints of raspberry
1/4 cup of sugar
1 tablespoon of lemon juice