Raspberry Swirl Cheesecake: Easy, No-Gelatin Recipe

Raspberries take center stage in this delectable dessert, transforming a classic cheesecake into a visually stunning and tantalizing treat. With its rich, creamy texture and the perfect balance of tart and sweet, this raspberry swirl cheesecake is a testament to the versatility of this beloved berry. The recipe is straightforward, requiring no gelatin, making it accessible to bakers of all skill levels. Follow this guide to create a dessert that’s as delightful to look at as it is to eat, promising to be the highlight of any gathering.




For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tbsp unsalted butter, melted


F or the Cheesecake Mixture:

1 (8-ounce) block cream cheese, roo

m temperature

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

4 large eggs

2 tbsp all-purpose flour

1/4 cup raspberry puree


For the Raspberry Swirl:

1/2 cup raspberry puree

2 tbsp sugar


For the Topping:

Whipped cream

Fresh raspberries

Powdered sugar for dusting



Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.

Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.

Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.

Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.

Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 4 hours (including chilling)

Kcal: 320

Servings: 12


Raspberry Puree: For the best flavor, use fresh raspberries. If unavailable, frozen raspberries, thawed and drained, are a great alternative.

Serving Suggestions: Serve chilled. For an extra touch of elegance, garnish with fresh mint leaves alongside the raspberries.

Storage: This cheesecake can be refrigerated for up to 3 days. For longer storage, freeze individual slices on a baking sheet before transferring to a freezer-safe container.

Nutritional Breakdown (per serving)

Calories: 320

Carbohydrates: 34g

Protein: 5g

Fat: 18g

Saturated Fat: 10g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 5g

Trans Fat: 0g

Cholesterol: 115mg

Sodium: 220mg

Potassium: 125mg

Fiber: 1g

Sugar: 25g

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