Go Back

Easy Raspberry Cheesecake Slices with Fresh Berry Topping

Enjoy the classic taste and impressive look of cheesecake without the fuss. These raspberry cheesecake slices are easy to make and topped with a vibrant fresh berry sauce, perfect for any occasion.
Print Recipe Pin Recipe
Cook Time 50 minutes
Course Dessert
Cuisine American

Equipment

  • 8-inch square or round baking pan
  • Medium bowl
  • Large mixing bowl
  • Wire rack
  • Spatula
  • small saucepan
  • Whisk

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs pre-crushed or crush your own
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted

For the Cheesecake Filling

  • 16 oz cream cheese softened, at room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs at room temperature
  • 0.5 cup sour cream
  • 0.5 cup fresh raspberries or raspberry puree

For the Berry Topping

  • 1 cup mixed berries strawberries, blueberries, raspberries; fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch optional, for thickening

Instructions
 

  • Step 1: Prepare the Crust: Preheat your oven to 325°F (160°C). Grease an 8-inch square or round baking pan. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly and evenly into the prepared pan. Bake for 10 minutes to set. Remove from oven and let cool completely on a wire rack.
  • Step 2: Make the Cheesecake Filling: While crust cools, in a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Stir in vanilla extract. Add eggs, one at a time, mixing just until each is incorporated (do not overmix). Stir in sour cream until fully blended. Gently fold in fresh raspberries (or puree).
  • Step 3: Bake the Cheesecake: Pour filling over the cooled crust in the pan. Smooth the top. Carefully transfer pan to the preheated oven. Bake for 45-50 minutes, or until edges are set but the center still has a slight jiggle. Turn OFF the oven, but leave the cheesecake inside with the oven door slightly ajar for an additional hour to cool slowly.
  • Step 4: Cool the Cheesecake: Remove cheesecake from the turned-off oven and let it cool completely to room temperature on a wire rack. Once at room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight is even better) to firm up properly.
  • Step 5: Prepare the Berry Topping: While the cheesecake chills, in a small saucepan over medium heat, combine mixed berries, sugar, and lemon juice. If using cornstarch for thickening, whisk it in before heating. Cook, stirring often, until berries soften and release juices and mixture thickens slightly (5-7 minutes). Remove from heat and let cool completely.
  • Step 6: Assemble: Once cheesecake is chilled and firm, pour or spoon the cooled berry topping over the top. Spread it evenly. Return the cheesecake to the refrigerator for at least another 30 minutes before slicing and serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Don't overmix the batter after adding eggs to prevent cracks. Use the slow cool-down method in the oven to avoid temperature shock. Chill the cheesecake properly for clean slices. You can make the berry topping and the crust ahead of time. Store assembled cheesecake slices in the refrigerator for 3-4 days or freeze for 1-2 months, wrapped tightly.
Keyword Baked, Berry, Cheesecake, Dessert, Raspberry