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The first time I whipped up this Raspberry Ripple Cheesecake Slice, it was for one of those classic friends-and-family potlucks—flip flops, lawn chairs, clinking drinks, and at least three proud baked beans attempts. I parked this pretty slab right there on the table alongside all the BBQ and potato salads, and honestly, I just watched in pure delight as grown adults made polite excuses to cut themselves “just a little more.” That marbled, magenta raspberry swirl stops people in their tracks (and you’ve probably heard a few folks announce they “don’t really do desserts”… you know the type. Spoiler: they’ll be back for seconds, too.)
This cheesecake slice is a bit of a magician—its looks say “fancy dessert table,” but its breezy, bake-in-a-square-pan method means you’ll have more time for actual hanging out. Creamy, tangy filling? Check. Golden graham crust that doesn’t crumble into dust? You bet. And all those dramatic raspberry whorls—sigh. I feel a little thrill every time I cut into it.
Why You’ll Love It
- No-fuss graham crust—press and bake, that’s it. Keep your rolling pin tucked away!
- Creamy, tangy cheesecake with just enough sour cream for that classic zing
- Dramatic raspberry swirls that look like so much work (but honestly, it’s so easy!)
- Perfect for slicing clean squares—no cracked tops, no fussy springform pans
- Cozy with coffee or dressed up for a celebration—it shines anywhere you serve it
Key Ingredients
Graham Cracker Crumbs: Grab a box that’s already crushed, or blitz your own. (I’ve even tossed in a sleeve of chocolate grahams when I’m in the mood. Game-changer for chocoholics.)
Butter: Unsalted is my usual, but use what you’ve got! Just skip adding extra salt if your butter is already salted. Melt it gently—you don’t want to “toast” those crumbs, just get them nicely moistened.
Cream Cheese: I’m all about the full-fat kind. It’s how you get that rich, velvet texture. Let it come to room temp for ultimate smoothness. (Cold cheese = lumpy cheesecake. Trust me, nobody’s happy with that.)
Sour Cream: This softens the tang and makes everything extra silky. Greek yogurt works in a pinch if that’s what’s in the fridge.
Raspberry Jam: Get something thick, fruity, and not too sweet. Warm it gently for easier swirling. Or if you’re flush with fresh raspberries, mash ’em up for a tart burst on top—it’s delightful!
Vanilla Extract: Absolutely essential for coziness and rounding out those cream cheese flavors.
(See the full recipe card below for all the quantities and step-by-step directions!)
Step-by-Step Instructions
1. Preparation
Start by heating your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on two sides—this will help you lift the finished slab right out, no drama. (Tip: I clip the sides down with little binder clips at the corners until I fill the pan, then remove them before baking!)
2. Prepare the Crust
In a medium bowl, mix 1½ cups graham cracker crumbs with ⅓ cup melted butter. You want a texture like damp sand—nothing dry or greasy. Pour into your lined baking pan and press down firmly. You can use your hands or the back of a measuring cup for extra-evenness. A well-packed crust keeps those gorgeous slices together when you cut them later, so really press it in.
3. Make the Cheesecake Filling
Grab a big mixing bowl and add 16 oz softened cream cheese. Beat on medium speed (hand mixer or stand mixer—you pick!) until it’s totally smooth. Gradually add ½ cup sugar, letting it blend in before each new scoop. Crack in two eggs, one at a time, scraping the sides and mixing gently after each for an ultra-silky filling. Stir in ½ cup sour cream and 1 teaspoon vanilla. You’ll get a thick, creamy batter that you’ll want to taste (don’t, because eggs, but… you’ll want to!).
4. Assemble and Bake
Pour the cheesecake batter over your cooled graham crust and smooth the top with a spatula. Warm up ½ cup good raspberry jam (20 seconds in the microwave usually does the trick) and drop it by spoonfuls all across the surface. Use a knife or skewer to swoop and swirl the jam into the cheesecake layer. Don’t “over-mix”—big, dramatic loops and pools look the most scrumptious (and everyone loves snagging a bite with extra swirl!).
Bake for 35-40 minutes. The edges should look set but the center will still be a bit wobbly if you jiggle the pan. That’s your cue—it’ll firm up as it chills and you’ll avoid dry, cracked cheesecake. If it starts browning, pull it early. Better a little soft than overbaked!
5. Cool and Chill
Let your cheesecake cool in the pan on a rack. (This is the hardest part—truly. My kitchen starts smelling amazing and I keep wandering back to “check” it, aka sniff.) Wait until it’s room temp, then cover and chill for at least two hours (though overnight is even better for flavor and texture). The wait is worth it—trust me.
6. Serve
Lift the cold cheesecake out using the parchment overhang and set it on a cutting board. Grab a sharp knife, dip it in hot water, and wipe clean between cuts for those beautiful, neat squares. Serve chilled for the best creamy bite and that perfect contrast with the tart berry swirls.
Serving Suggestions
This Raspberry Ripple Cheesecake Slice is just plain lovely all on its own, but if you want to dress it up, try dusting the top with powdered sugar, add a dollop of whipped cream, or scatter a few fresh raspberries across for a little color. It’s the kind of dessert that cozies right up next to brownies, lemon bars, or even classic cookies—excellent for dessert tables and “choose your own slice” parties. Beverage-wise, I can say from experience: strong coffee, fragrant tea, or a sparkly glass of rosé all play very nicely here.
If you’re serving a crowd, this also works beautifully as part of a bigger dessert buffet—mix and match to your heart’s content!
Storage and Meal Prep Tips
These cheesecake squares are sturdy little things and keep beautifully in the fridge for up to five days (tucked in an airtight container). In fact, the flavors get cozier as they hang out, so don’t stress if you want to make them ahead. Got extras? Wrap each slice in plastic wrap and slide into a zip-top bag for the freezer. They’ll keep fresh for two months; just thaw in the fridge when a cheesecake craving hits. (Real talk: having one or two hidden away is a lifesaver. Some days you just need emergency cheesecake.)
This recipe loves a make-ahead moment. Bake the night before your big event and let it chill overnight for the ultimate stress-free dessert reveal.
Variations
Berry Bliss: Swap in blueberry, blackberry, or strawberry jam—mix and match for “firework” swirls, or go super-tangy with blackcurrant.
Chocolate Lovers: Spread a thin layer of melted chocolate over the crust before your cheesecake layer or swirl in a touch of ganache with the jam. Dangerously decadent.
Gluten-Free: Just use gluten-free graham crackers or cookies for the crust—everyone’s included!
Citrus Kick: Stir a tablespoon of fresh lemon zest into the cheesecake filling for a sunny, zingy flavor that really brightens up the berries.
Nutty Crunch: Add a small handful of finely chopped pecans, almonds, or walnuts to your crust for a toasty twist (it’s extra texture, but hardly any extra work).
Final Note
If you’re on the hunt for a dependable crowd-pleaser (or just want something delicious for a random Wednesday coffee break), you might just fall a little bit in love with this Raspberry Ripple Cheesecake Slice. It’s that magical balance of pretty and fuss-free—gorgeous enough for birthday bashes, easy enough for a midweek pick-me-up, and honestly, it feels just right for sneaking a forkful straight from the fridge. I’ve served this to dessert skeptics and sweet-lovers alike, and I have yet to see anyone turn down a square. If you give it a whirl, come tell me all about your swirls, your tweaks, or your favorite topping ideas—hearing your baking stories always gives me a little extra sparkle. And don’t forget: always snatch up the last slice for yourself… you deserve it.
Raspberry Ripple Cheesecake Slice
This Raspberry Ripple Cheesecake Slice combines a buttery graham cracker crust with a velvety, tangy cheesecake filling and bright swirls of raspberry jam. It’s eye-catching, craveable, and such a breeze to put together—you’ll want to bring it everywhere (and you’ll definitely want a second piece for yourself).
- 1.5 cups graham cracker crumbs
- 0.33 cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 0.5 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 0.5 cup raspberry jam (warmed for swirling)
- Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment, leaving extra overhang on two sides for easy removal later.
- Combine graham cracker crumbs and melted butter in a medium bowl. Stir until evenly moistened and press firmly into the base of the pan.
- Beat softened cream cheese until smooth. Add sugar and blend well. Beat in eggs one at a time, then mix in sour cream and vanilla until creamy and lump-free.
- Spread the cheesecake filling evenly over the crust. Warm the raspberry jam, then dollop and gently swirl through the filling.
- Bake 35–40 minutes, until edges are set and the center jiggles slightly. Cool completely in pan, then chill for at least 2 hours to firm up.
- Lift chilled cheesecake out using the parchment, slice into neat squares (rinsing your knife in hot water helps!), and serve cold. Top with extra berries or whipped cream if desired. Store leftovers in the fridge up to 5 days, or freeze for happy surprise snacks down the road!
Dessert
American
cheesecake slice, creamy dessert, no crack cheesecake, raspberry ripple
Raspberry Ripple Cheesecake Slice
Ingredients
- 1.5 cups graham cracker crumbs
- 0.33 cup unsalted butter melted
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 0.5 cup raspberry jam warmed for swirling
Instructions
- Preheat the oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan.
- In a large mixing bowl, beat softened cream cheese with a hand or stand mixer on medium speed until smooth. Gradually add sugar, mixing until fully incorporated. Add eggs one at a time, beating well after each addition. Finally, mix in sour cream and vanilla extract until the filling is creamy and uniform.
- Pour the cream cheese filling over the prepared crust and spread evenly. Drop spoonfuls of warmed raspberry jam over the filling and use a knife to gently swirl the jam into a marbled pattern. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool completely in the pan on a wire rack. Cover with plastic wrap and refrigerate for at least 2 hours to fully set.
- Lift the cheesecake from the pan using the parchment overhang. Slice into squares with a sharp knife, dipping the knife in hot water and wiping it clean between cuts for neat slices. Serve cold.
