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Raspberry cheesecake is a sweet, rich labor of love that’s both gorgeous and impressive-looking. It’s a delicious balance of creamy vanilla cheesecake, buttery graham cracker crust, tangy fresh raspberries, and a super-easy raspberry glaze on top.
While a lot of work goes into making one, eating it is the ultimate reward (but if you don’t have the time, you can make these mini easy cheesecakes instead). It’s a special-occasion dessert for sure and a guaranteed hit at dinner parties. Plus, leftover cheesecake always brings me just as much joy as I savor it one sliver at a time.
How to Make Raspberry Cheesecake
I put most of my effort in this dessert into making a perfect classic cheesecake, while keeping the toppings simple.
How to Make the Raspberry Topping
The raspberry topping is as simple as can be, with only three easy-to-find ingredients: raspberry jam, lemon juice, and lots of fresh raspberries. The topping is shiny, vivid, and gorgeous. Most importantly, it adds lots of raspberry flavor to the cheesecake.
How to Serve Raspberry Cheesecake
Because I don’t like the look of the metal bottom, I like to slide the cheesecake off the bottom of the springform pan before putting on the topping, but you can leave it on there if you want. Top the cheesecake no more than a few hours before serving, and make sure to serve the cheesecake cold.
When cutting cheesecake, you’ll get the cleanest, neatest-looking slices by wiping the knife clean between each cut. The little bits you wipe off are your treat to nibble on as a reward for all your hard work!
How to Store Raspberry Cheesecake
Leftover cheesecake can be loosely covered with plastic wrap or aluminum foil, or transferred to an airtight container. Refrigerate for up to four days. The crust will soften and the raspberries and glaze will bleed a bit into the cheesecake, but everything will still be delicious.