Raspberry Cheesecake with Graham Crust and Raspberry Glaze

This Raspberry Cheesecake combines a buttery graham cracker crust, velvety raspberry-swirled filling, and a glossy raspberry glaze.

With its gorgeous pink hue and burst of berry flavor, this cheesecake is a dreamy dessert for any celebration — from Valentine’s Day to baby showers or spring brunch.

Why You’ll Love This Recipe

Silky Smooth Texture – Rich, creamy, and ultra-satisfying

Beautiful Presentation – Naturally pink with a shiny raspberry glaze

Berry-Forward Flavor – Real raspberry puree in every layer

Great for Make-Ahead – Best when chilled overnight

Crowd-Pleaser – Perfect centerpiece for holidays or special occasions

What You’ll Need (Ingredient Highlights)

Graham Cracker Crust – Adds a crunchy, buttery contrast

Cream Cheese – Use full-fat and room temperature for smooth texture

Raspberry Puree – Fresh or frozen, adds natural flavor and color

Heavy Cream – Creates a rich, luscious texture

Cornstarch – Stabilizes the filling and glaze

Vanilla Extract – Enhances the berry notes

Whipped Cream + Raspberries – Optional, but highly recommended for garnish

Pro Tips Before You Start

Use a water bath to prevent cracking and ensure even baking

Don’t overmix the batter after adding eggs – keep it gentle

Strain the raspberry puree for a smooth, seedless result

Cool in the oven for 1 hour to avoid sudden temperature changes

Chill overnight for the best texture and flavor development

How to Make Raspberry Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture into the bottom of a springform pan and bake for 10 minutes.

Let cool while making the filling.

Step 2: Make the Cheesecake Filling

Lower oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese until completely smooth.

Add sugar, raspberry puree, vanilla, cornstarch, and cream.

Mix until fully blended. Add the eggs one at a time, mixing gently.

Add food coloring if desired.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top.

Wrap the outside of the pan in foil and place in a water bath.

Bake for 55–65 minutes, until edges are set and center still jiggles.

Let cool in the oven with the door slightly open for 1 hour.

Step 4: Make the Raspberry Glaze

In a small saucepan over medium heat, combine raspberry puree, sugar, cornstarch, and water.

Stir constantly until thickened and glossy.

Let cool for a few minutes before spooning over the cheesecake.

Step 5: Chill & Garnish

Chill cheesecake in the refrigerator for at least 6 hours, preferably overnight.

Before serving, pipe or dollop whipped cream around the edges and top with fresh raspberries.

What to Serve It With

Fresh mint tea or berry herbal tea

Sparkling rosé or champagne

Mixed berry salad for a light finish

Dark chocolate shavings for contrast

Mini lemon tarts or shortbread cookies

Variations / Substitutions

Use chocolate cookie crust for a richer twist

Substitute strawberries or blueberries for raspberry puree

Top with ganache instead of glaze for a decadent touch

Add lemon zest to the filling for brightness

Make mini cheesecakes using a muffin tin and liners

Storage & Leftovers

Refrigerate covered for up to 5 days

Freeze slices individually wrapped for up to 2 months

Thaw overnight in the fridge before serving

Don’t freeze with whipped cream – add after thawing

Use airtight containers to retain freshness

FAQs

Can I use frozen raspberries?
Yes! Thaw and strain them to make a smooth puree.

Do I need a water bath?
It’s highly recommended to prevent cracking and ensure even baking.

How do I know when the cheesecake is done?
The edges should be set and the center slightly jiggly.

It firms up as it cools.

What if I don’t have a springform pan?
You can use a deep pie dish or square pan, but lining with parchment is advised.

Can I skip the glaze?
Yes, but it adds flavor and visual appeal.

You can sub fresh raspberry compote too.

Can I make this cheesecake ahead of time?
Absolutely! It’s best chilled overnight, making it perfect for planning ahead.

Is food coloring necessary?
No, it’s optional. The raspberries provide a natural pink hue already.

Final Thoughts

This Raspberry Cheesecake is the kind of dessert that makes people swoon — creamy, fruity, and gorgeous from top to bottom.

With a crisp graham crust and a luscious glaze, it’s perfect for impressing guests or treating yourself to something truly special.