This delightful dessert combines the creamy richness of a classic cheesecake with the tart sweetness of raspberry jam, swirled to perfection atop a buttery graham cracker crust. Each chilled slice is a visual and flavorful treat, making it an ideal dessert for gatherings or as a refreshing indulgence on a warm day. The contrasting textures and vibrant colors create a slice that’s as appealing to the eye as it is to the palate.
Why You’ll Love It
This Raspberry Ripple Cheesecake Slice is a dessert dream come true. It combines the tangy richness of cheesecake with the sweet, fruity burst of raspberry swirls—all nestled on a buttery graham cracker crust. It’s elegant enough for special occasions and simple enough for casual get-togethers. The ripple effect makes it visually stunning, while the creamy texture will have everyone coming back for seconds. Bonus? It’s baked in a square pan, making slicing and serving a breeze!
Key Ingredients
Graham Cracker Crumbs: For the crust, you can use store-bought crumbs or crush whole crackers in a food processor. If you’re out of graham crackers, digestive biscuits or vanilla wafers work wonderfully as substitutes.
Butter: Use unsalted butter to better control the flavor of your crust. Make sure it’s melted but not hot when mixing with the crumbs.
Cream Cheese: Opt for full-fat cream cheese for the creamiest texture. Let it soften at room temperature for easy blending. Low-fat versions can work, but the texture might not be as luscious.
Sour Cream: Adds a slight tanginess and enhances the cheesecake’s smooth consistency. If you don’t have sour cream, Greek yogurt can be a great alternative.
Raspberry Jam: Use high-quality jam for the best flavor. If it’s too thick, a quick microwave softens it for easy swirling. You can even use fresh raspberry purée if you want a brighter, more natural flavor.
Vanilla Extract: This essential ingredient elevates the overall taste, adding warmth and depth to the cheesecake filling.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Preparation
Preheat the Oven: Begin by setting your oven to 325°F (160°C). Prepare a 9×9-inch baking pan by lining it with parchment paper. Leave some overhang on the sides to make removing the cheesecake easier once it’s baked.
2. Prepare the Crust
Mix the Crust: In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Stir well until the mixture takes on a texture similar to wet sand.
Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. This will serve as the cheesecake’s sturdy, delicious base.
3. Make the Cheesecake Filling
Beat the Cream Cheese: Using a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed. Continue until it’s smooth and creamy, free of any lumps.
Add Sugar: Gradually add the granulated sugar, mixing thoroughly after each addition to ensure it dissolves and blends evenly.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This step helps create a silky, smooth texture for your cheesecake filling.
Add Sour Cream and Vanilla: Finally, mix in the sour cream and vanilla extract. Blend everything until the filling achieves a creamy, uniform consistency.
4. Assemble and Bake
Pour the Filling: Carefully pour the cream cheese mixture over the prepared crust, spreading it out evenly with a spatula or the back of a spoon.
Create Raspberry Swirls:
Warm the Jam: Microwave the raspberry jam for a few seconds to soften it. This makes it easier to swirl.
Add Jam to Filling: Drop spoonfuls of the warmed jam evenly over the cheesecake filling.
Swirl the Jam: Using a knife, gently swirl the jam into the filling, creating a marbled design. Be cautious not to over-swirl; distinct raspberry swirls will create the perfect look and flavor balance.
Bake: Place the baking pan in the preheated oven. Bake for 35 to 40 minutes, or until the edges are set and the center remains slightly jiggly.
5. Cool and Chill
Cool: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. This step prevents cracking and ensures the texture sets properly.
Chill: Once cooled, cover the pan with plastic wrap and refrigerate for at least two hours (or longer) to let the cheesecake fully set. Chilling enhances both texture and flavor.
6. Serve
Lift and Slice: Use the parchment paper overhang to gently lift the chilled cheesecake out of the pan. Transfer it to a cutting board for slicing.
Slice and Serve: For clean, professional-looking slices, use a sharp knife. Dip the knife in hot water and wipe it clean between cuts. Serve the cheesecake cold to enjoy the luscious, creamy filling complemented by the vibrant raspberry swirls.
Serving Suggestions
The Raspberry Ripple Cheesecake Slice is a showstopper on its own, but you can take it to the next level with these serving ideas:
Garnishes: Top each slice with fresh raspberries, a dollop of whipped cream, or a dusting of powdered sugar for an elegant finish.
Pairings: Serve alongside a hot cup of coffee, herbal tea, or a glass of sparkling rosé for a delightful treat.
Dessert Spread: Add this cheesecake slice to a dessert table featuring chocolate brownies, lemon bars, and classic cookies for a versatile array of flavors.
Storage and Meal Prep Tips
Refrigeration: Store leftover slices in an airtight container in the fridge for up to 5 days. This ensures the cheesecake stays fresh and creamy.
Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Make-Ahead Tip: This cheesecake slice tastes even better the next day after the flavors have melded. Make it a day ahead for hassle-free entertaining.
Variations
Berry Bliss: Swap the raspberry jam for strawberry, blueberry, or blackberry preserves to change up the flavor profile.
Chocolate Lovers: Add a layer of melted chocolate between the crust and filling for a decadent twist. Alternatively, swirl chocolate ganache into the filling along with the raspberry jam.
Gluten-Free: Use gluten-free graham crackers or cookies for the crust to make this dessert celiac-friendly.
Citrus Kick: Add a tablespoon of lemon zest to the filling for a fresh, tangy boost that complements the raspberry.
Nutty Crust: Replace some of the graham cracker crumbs with finely chopped almonds or pecans for added texture and a nutty flavor.
Final Note
This Raspberry Ripple Cheesecake Slice is the perfect combination of sophistication and ease. It’s an ideal dessert for everything from casual brunches to elegant dinner parties. The creamy cheesecake pairs beautifully with the vibrant raspberry swirl, creating a flavor balance that’s absolutely irresistible. Whether you’re treating yourself or impressing guests, this recipe will quickly become a go-to favorite. Pro tip: double the batch if you’re serving a crowd—this dessert disappears fast!
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.
