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Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

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A rich, creamy raspberry swirl cheesecake with a buttery graham cracker crust, made without gelatin. Perfect for beginners and ideal for any celebration or indulgent moment.

Ingredients

Scale
  • 1 ½ cupsgraham cracker crumbs
  • ⅓ cupgranulated sugar
  • 6 tbspunsalted butter, melted
  • 1(8 oz) block cream cheese, room temperature
  • 1 cupgranulated sugar
  • 1 cupsour cream
  • 1 tspvanilla extract
  • 4large eggs
  • 2 tbspall-purpose flour
  • ¼ cupraspberry puree
  • ½ cupraspberry puree (for swirl)
  • 2 tbspsugar (for swirl)
  • Whipped cream
  • Fresh raspberries
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press the mixture evenly into the bottom of a 9×13 inch pan and chill in the refrigerator.
  4. In a large bowl, beat the cream cheese and sugar until smooth.
  5. Add sour cream and vanilla extract; mix until combined.
  6. Beat in eggs one at a time, then fold in flour and ¼ cup raspberry puree.
  7. Pour the cheesecake mixture over the crust.
  8. Dollop the remaining ½ cup raspberry puree mixed with 2 tbsp sugar on top.
  9. Use a toothpick or knife to create swirls in the batter.
  10. Bake for 35–40 minutes until the center is almost set.
  11. Let cool at room temperature, then refrigerate for at least 3 hours or overnight.
  12. Before serving, top with whipped cream, fresh raspberries, and a dusting of powdered sugar.

Notes

Use room temperature ingredients to avoid lumps in the batter.
Don’t overmix once eggs are added to prevent cracking.
Refrigerating overnight enhances the flavor and texture.
Frozen raspberries can be used for the puree; thaw and strain first.
For a gluten-free crust, use almond flour or gluten-free graham crackers.

Nutrition

Find it online: https://www.delicetreats.com/raspberry-swirl-cheesecake-2/