I have a sweet spot for desserts that use fresh fruit, especially raspberries. There’s just something about that bright, slightly tart flavor that makes a treat extra special. Today, I’m sharing some of my favorite raspberry cheesecake dessert ideas with you.
I promise these recipes are simple to make and sure to bring a smile. Whether you want a quick bite, a fun cupcake, or a classic dessert, these raspberry cheesecakes have you covered.
Jump to Recipe:
- 1. Raspberry Cheesecake Cookie Cups
- 2. Raspberry Cheesecake Cupcakes
- 3. Classic Raspberry Cheesecake
Raspberry Cheesecake Cookie Cups for a Sweet Treat
These little cookie cups bring together a soft cookie base with a creamy cheesecake filling and fresh raspberries. They are easy to serve and everyone loves them at a party.
Key Ingredients & Tips for Cookie Cups
- Cookie Dough Choice: Using a pre-made sugar cookie dough saves you a lot of time and effort. Just press it right into your muffin tin.
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature. This helps you get a super smooth filling with no lumps.
What You Need for Raspberry Cookie Cups
- 1 tube (16.5 oz) refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
⏱️ Time: 45 mins🍽️ Yields: 12 cups
How to Make Raspberry Cheesecake Cookie Cups
Step 1: Prep and Bake Cookie Bases
Preheat your oven to 350°F (175°C). Press the sugar cookie dough into the cups of a mini muffin tin to form small cups. Bake these for about 10-12 minutes, or until the edges are golden brown. Let them cool slightly in the pan, then carefully remove them to a wire rack to cool completely.
Step 2: Make Cheesecake Filling
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Spoon this delicious filling evenly into each cooled cookie cup.
Step 3: Top with Raspberries and Chill
Place a few fresh raspberries on top of the cream cheese filling in each cookie cup. Chill the cookie cups for at least 30 minutes before serving. This helps the filling set nicely.
📝 Final Note
You can store these raspberry cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They often taste even better the day after they are made!
Raspberry Cheesecake Cupcakes for Your Next Celebration
These cupcakes combine fluffy vanilla cake with a tangy cheesecake swirl and fresh raspberry topping. They are perfect for parties or a special treat for yourself.
Key Ingredients & Tips for Cheesecake Cupcakes
- Batter Temperature Matters: Ensure all cold ingredients like eggs and milk are at room temperature before mixing your cupcake batter. This helps create a smooth, consistent batter texture.
- Gentle Cheesecake Swirl: When making the cheesecake batter for the swirl, don’t overmix it. Just combine the ingredients until smooth to keep it light and airy.
What You Need for Raspberry Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar (for topping)
- 1 cup fresh raspberries, for topping or sauce
⏱️ Time: 60 mins🍽️ Yields: 12 cupcakes
How to Make Raspberry Cheesecake Cupcakes
Step 1: Prepare Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Prepare your favorite vanilla cupcake batter according to its instructions. Fill each cupcake liner about halfway with this batter.
Step 2: Create Cheesecake Swirl
In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar and a splash of vanilla until smooth. Spoon a dollop of this cream cheese mixture on top of the cupcake batter in each liner. Use a knife or toothpick to gently swirl the cheesecake into the cupcake batter.
Step 3: Bake and Top Your Cupcakes
Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean. Let the cupcakes cool completely on a wire rack. Once cool, you can top them with fresh raspberries, or a quick raspberry puree if you like.
📝 Final Note
A light dusting of powdered sugar over the fresh raspberries makes these cupcakes look extra pretty and ready for any gathering.
Classic Raspberry Cheesecake Recipe: A Dessert That Impresses
This classic raspberry cheesecake is creamy, rich, and topped with a bright raspberry sauce. It’s a showstopper dessert that’s easier to make than you think for your next dinner party.
Key Ingredients & Tips for a Smooth Cheesecake
- Use a Water Bath: Baking the cheesecake in a water bath helps a lot to prevent cracks from forming on the top and ensures you get a super creamy texture throughout.
- Cool It Slowly: After baking, turn off the oven and let the cheesecake cool slowly inside with the door ajar for about an hour. This also helps greatly in preventing cracks.
What You Need for Classic Raspberry Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries (for topping)
⏱️ Time: 90 mins🍽️ Yields: 8-10 slices
How to Make Your Raspberry Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. You can optionally wrap the outside of the pan with aluminum foil if you plan to use a water bath.
Step 2: Mix the Creamy Filling
In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and light. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the sour cream until just combined. Pour this creamy filling over the prepared crust in the springform pan.
Step 3: Bake and Chill Your Cheesecake
If using a water bath, place the springform pan into a larger roasting pan and add hot water to the roasting pan, reaching halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from oven, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
📝 Final Note
You can make a simple raspberry sauce by simmering fresh or frozen raspberries with a little sugar and a splash of water for about 5-7 minutes. Press it through a sieve for a smooth, bright topping for your cheesecake.
