EASY BAKED RASPBERRY CHEESECAKE

Easy Baked Raspberry Cheesecake is a creamy, custard-like cheesecake swirled with fresh raspberries & topped with chocolate ganache and sweet cream!

Our homemade raspberry cheesecake is a classic dessert that my family is obsessed with. The cream cheese, condensed milk, and fresh raspberries come together to create a filling that balances sweetness and tang. Using a premade chocolate pie crust makes this the easiest baked cheesecake recipe ever!

Ingredients for Raspberry Cheesecake

Cream cheese: For the base of the filling, use one 8-oz package of cream cheese, softened.

Condensed milk: Use one can of sweetened condensed milk.

Lemon juice: Brings out the bright fruit flavor of the raspberries.

Vanilla extract: Enhance the flavors by using 1 tsp of vanilla extract.

Egg: Bind ingredients by adding one egg to the batter.

Raspberries: For a refreshing and tart taste, you need 1 ½ cups of raspberries.

Pie crust: Simplify this recipe by using one 9-inch premade chocolate pie crust.

Chocolate Ganache & Sweet Whipped Cream Topping

Chocolate chips: For a rich topping, you need semi-sweet chocolate chips.

Heavy cream: 1 cup of heavy whipping cream, divided, will create the smooth ganache and fluffy whipped topping for this cheesecake.

Powder sugar: Sweeten the whipped cream by adding powdered sugar.

Almond extract: The subtle almond flavor enhances the chocolate!

Tips for Making Easy Baked Raspberry Cheesecake

1. Use a hand mixer or stand mixer: Properly blending the cream cheese and other filling ingredients ensures a smooth cheesecake filling with no lumps.
2. Let the cheesecake cool completely: Let the cake cool completely before adding the ganache layer or it will melt right off. Then chill again after adding the chocolate layer for best results.
3. Making homemade whipped cream: Use a chilled bowl and beaters for the best results. Whip on medium-high speed until soft peaks form. Be careful to not overbeat, or it could become grainy. 

How long is this homemade cheesecake good for?

The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool in the refrigerator this delicious dessert will last 4-5 days. Ensure it is covered properly to maintain freshness and prevent it from absorbing other odors.

If you are serving for an event or party, this cheesecake will be ok for about 1-2 hours at room temperature.

Can I freeze leftover cheesecake?

You sure can! The best way to freeze cheesecake is to place it on a hard surface, a piece of cardboard or in a plastic or glass container. Then wrap it well in plastic wrap, then a layer of foil too. Freeze for up to 1 month. To thaw, set in the refrigerator for several hours or at room temperature for about 20-30 minutes.

What adjustments should I make to use blueberries instead of raspberries in cheesecake?

When substituting blueberries for raspberries, use the same quantity (1 ½ cups). Consider lightly mashing some blueberries for a smoother filling or leaving them whole for a chunkier texture. Adjust the sweetness if necessary, as blueberries can vary in tartness.

What role does the egg play in the cheesecake batter?

The egg acts as a binder in the cheesecake, providing structure and stability. Adding an extra egg can result in a firmer texture, which might be preferred for certain recipes, but it can also make the cheesecake more dense.

Is it possible to use frozen raspberries for the cheesecake?

Yes, frozen raspberries can be used. It is best to thaw and drain them to avoid excess moisture in the filling. Patting the raspberries dry after thawing helps prevent a runny texture in the cheesecake.

Can I substitute the chocolate crust with a graham cracker crust?

Yes, a graham cracker crust can replace the chocolate pie crust. This swap changes the flavor profile but works well with the raspberry and cream cheese filling.

How do you soften cream cheese for cheesecake?

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

For more delicious cheesecake recipes, try our favorites here:

• Two amazing desserts combined to create this incredible Lemon Bar Cheesecake!
• Enjoy Fall flavor with these No-Bake Pumpkin Cheesecakes. Made with simple ingredients and minimal effort.
• Mix up your dessert choice with these Raspberry Cheesecake Cookie Cups. A simple cookie cup crust filled with a smooth cheesecake filling.
• A holiday favorite is this No Bake Cranberry Cheesecake bursting with incredible flavor!
• Another family favorite dessert is this No Bake Strawberry Cheesecake. The combination of basic kitchen ingredients creates a delightful treat everyone loves!
• We love fruit filled desserts and this No Bake Blackberry Cheesecake is a top choice in our house. It’s easy steps and simple ingredient list make it great to whip up when a craving strikes!

Easy Baked Raspberry Cheesecake has an incredible creamy texture and rich flavor, making it a wonderful dessert for any occasion. This delightful raspberry cheesecake is sure to be a hit at gatherings with family and friends!