This raspberry swirl cheesecake is creamy, tangy, and sweet. Swirls of raspberry jam crown a rich, silky cheesecake while a crisp graham cracker crust adds just the right crunch. It’s an easy, impressive dessert that’s perfect for make-ahead serving.
Raspberry swirl cheesecake
Raspberry swirl cheesecake balances bright, fruity flavor with indulgent creaminess. The raspberry jam provides a refreshing contrast to the dense, smooth filling, and the buttery graham cracker crust keeps each bite satisfying. This dessert is surprisingly simple to prepare with pantry-friendly ingredients, and it’s a great activity to do with kids on a free afternoon.
Other desserts you will love:
- Pumpkin lemon cream cheese cake
- Simple jam filled donuts
- Apple pie cups in puff pastry
- Gluten free chocolate cheesecake
- Cranberry pound cake with white chocolate and orange zest
- Blueberry buttermilk cake
One of the best things about this raspberry swirl cheesecake is how well it keeps. Cheesecake benefits from chilling, so you can make it a day or two in advance. If you’re short on time, cooling it for at least two hours will still allow it to set and develop flavor.
How to make the best raspberry cheesecake bars
- Start with a graham cracker crust: A simple graham cracker crust gives a neutral, crunchy foundation that complements the rich filling and bright jam.
- Beat the cream cheese until smooth, but avoid overmixing: Mix until the filling is creamy and combined, but don’t overbeat. Excess air can cause cracks or a less dense texture.
How to tell if a cheesecake is done baking?
Remove the cheesecake from the oven when the edges look set and slightly golden while the center still jiggles gently. It will continue to firm up as it cools and chills. Overbaking can dry the cake, cause cracks, and yield a firmer bottom, so err on the side of slightly underdone.
Raspberry Cheesecake recipe
1. Preheat the oven to 350°F (175°C). Grease a baking pan and set it aside.
2. In a bowl, combine 1 cup crushed graham crackers, 4 tbsp sugar, ½ tsp ground cinnamon, and 4 tbsp melted butter. Let the mixture sit for about 2 minutes so the crumbs absorb the butter.
3. Press the crust mixture firmly into the prepared pan and bake for 8 minutes. Remove and let it cool.
4. While the crust cools, prepare the filling. In a bowl, beat one package (8 oz) cream cheese with ½ cup sugar until smooth. Add 2 eggs, 3 tbsp heavy cream, 1 tsp vanilla extract, and the zest and juice of one lemon. Beat until just combined—do not overmix.
5. Pour the filling over the cooled crust. Spoon 4 tbsp raspberry jam in small dollops across the surface and use a knife to create swirls.
6. Bake for about 45 minutes, or until the edges are set and the center still jiggles slightly. Allow the cheesecake to cool, then refrigerate for at least 2 hours before slicing and serving.
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Raspberry swirl cheesecake
Ingredients
- 1 Cup graham crackers crushed
- 4 Tbsp sugar
- ½ Tsp cinnamon powder
- 4 Tbsp butter melted
- 1 package cream cheese
- ½ Cup sugar
- 2 eggs
- 3 Tbsp heavy cream
- 1 Tsp vanilla extract
- Zest and juice from 1 lemon
- 4 Tbsp raspberry jam
Instructions
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Preheat the oven to 350°F (175°C). Grease a baking pan and set aside.
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Combine the crushed graham crackers, sugar, cinnamon, and melted butter. Let rest for 2 minutes, press into the pan, and bake for 8 minutes. Remove and cool.
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Beat cream cheese and sugar until smooth. Add eggs, heavy cream, vanilla, lemon zest, and juice. Mix until just combined.
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Pour the filling over the crust. Dot raspberry jam over the top and swirl with a knife.
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Bake for about 45 minutes, until the edges are set but the center still jiggles slightly. Cool, then refrigerate at least 2 hours before serving.
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